Wednesday, October 28, 2009


These cookies deserve an entrance. Not only are they huge frisbees of sweet, rich chocolately delerium, but they're made with hardly any flour - full instead of coconut, chocolate chips, cocoa, and of course the legally death-defying narcotic that is Nutella! I based this recipe off of one of my standard peanut butter chocolate chip cookie formulas, tweaking the sugar a bit to compensate for the sticky sweetness of the chocolate-hazelnut spread, and added in a touch of unsweetened cocoa powder and a handful of shredded, toasted coconut for good measure. With such a "small" bowl of cookie dough to play with (I had to cut the recipe down a ton since - perish the thought - we were running low on Nutella!) I figured I couldn't go halfway on the size with standard tablespoon balls of dough... after all, I was going to share the creation with Bell' alimento's Paula and the rest of the Nutella Blogroll this month for the Nutella Challenge. It should be a showstopper!

Needless to say this recipe makes enough dough for 16 cookies, but with Nutella in the mix, you wouldn't really be able to stop at one "normal" cookie now, would you? Make 8 jumbo discs... you'll be glad you did.

Whattalottachoca Cookies
Makes 8
1/2 cup flour
1/4 cup shredded coconut
1 tbsp cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
pinch kosher salt
2 tbsp shortening
1/4 cup Nutella
1/4 cup sugar
1 tbsp honey
1 tbsp cornstarch mixed into 3 tbsp cold water
1/2 cup miniature chocolate chips
  1. Preheat oven to 350F, line two baking sheets with silicone or parchment.
  2. In a medium bowl, combine flour, coconut, cocoa, baking soda, baking powder and salt.
  3. In a large bowl, cream shortening, Nutella, sugar and honey.
  4. Add the cornstarch slurry and beat well.
  5. Add the dry mixture and stir just to combine, then add the chocolate chips and fold in.
  6. Bake for 12 minutes and cool completely on the sheets.
Amount Per Serving

Calories: 206.9
Total Fat: 10.0 g
Cholesterol: 0.0 mg
Sodium: 6.1 mg
Total Carbs: 29.6 g
Dietary Fiber: 1.6 g
Protein: 2.2 g


  1. Oh Nutella instead of Peanut Butter, now there's a cookie I could love

  2. yum - looks delicious - makes me want to buy some nutella - it never lasts long when I do buy it - but cookies can go in the freezer to extend its life

  3. Sarah great recipe & a great name to go with! Adding it to my recipe to do list ;)

  4. Oh my goodness. What perfect timing for my just getting back from Italy armed with two jars of vegan Nutella. I am SO SO SO making these. Thank you :) And I look forward to reading more of your blog posts, fellow (Canadian) wildchickpea!


Thanks for the feedback!