Nutella Chocolate Chocolate Chip Reduced Sugar
Indulge in the ultimate chocolate lover's dream with these Nutella Chocolate Chocolate Chip Reduced Sugar cookies! This decadent recipe combines rich cocoa, semi-sweet chocolate chips, and the irresistible creaminess of Nutella—or a reduced-sugar chocolate hazelnut spread—for a treat that’s every bit as luscious as its classic counterpart but with significantly less sugar. Perfectly soft in the center with slightly crisp edges, these cookies offer a balanced sweetness using reduced-sugar brown sugar and erythritol, making them a guilt-free option to satisfy your sweet tooth. Whip up a batch in just 25 minutes and enjoy 24 servings of pure chocolate bliss, ideal for sharing (or not!). Whether for a quick dessert or a crowd-pleasing snack, these cookies are a must-try for anyone craving a healthier twist on a bakery classic.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup reduced-sugar brown sugar
- 0.25 cup granulated erythritol or reduced-sugar sweetener
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup Nutella (or a reduced-sugar chocolate hazelnut spread)
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, reduced-sugar brown sugar, and erythritol on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and mix until fully combined.
Mix in the Nutella (or reduced-sugar chocolate hazelnut spread) until the batter is smooth and uniform.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Using a spatula, fold in the semi-sweet chocolate chips evenly throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 545.1 g | 198% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 198.1 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 349 mg | 27% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 2586 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
