Mini Levain Style Nutella Chocolate Chip Cookies V2 [Low-Sugar Option Available]

by Victor Martelle
Updated:

Yield: 16-24 cookies

Ingredients

  • 2¼ cups (or 283g) flour 
  • ½ cup (113g) packed brown sugar
  • ½ cup (100g) white sugar
  • ½ cup unsalted softened butter
  • 1 tbsp vanilla extract (yes, really)
  • 1¾ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp corn starch
  • 1 tsp salt
  • 2 large eggs
  • 16-20 oz chocolate chips
  • 13 oz jar of Nutella

*Lower-Sugar Option: Replace chocolate chips with Lily’s version, brown/white sugars with Swerve variants, and Nutella with lower sugar option.

Utensils

  • electric mixer (If using a stand mixer, paddle attachment is preferred. You may mix this by hand but it will be more difficult)
  • mixing bowl
  • 1-2 baking sheet pans
  • parchment paper

Let’s Make It!

  1. Line a baking sheet or plate with parchment paper. Separate ~1 tsp servings of Nutella onto the parchment paper. Repeat this until you’ve reached the desired number of cookies you want to make.
  2. Freeze the separated Nutella for a minimum of 30 minutes.
  3. Combine brown and white sugar, butter, vanilla extract, corn starch, baking powder and soda, and salt in the mixing bowl.
  4. Mix for several minutes then add in eggs.
  5. After it’s all mixed together, add flour until mixed. Then, add the chocolate chips and mix until it’s all together.
  6. Refrigerate dough for a minimum of 60 minutes (*optional but preferred).
  7. Preheat oven to 350°F.
  8. Line a baking sheet with parchment paper and take the frozen Nutella out.
  9. Using around a total of 2-3 oz of cookie dough, surround each Nutella piece with the cookie dough. Round each cookie ball using your palms but do not squish. Place each cookie ball onto the baking sheet until no dough and Nutella remain.
  10. Bake for around 14 minutes or until edges just start to brown.
  11. Take out and leave on pan to cool for a minimum of 20 minutes.
  12. Enjoy!

Notes & Alternatives

  • These can be stored in an air tight container for several days or frozen for some time.
  • If you want to make the full 6 oz stuffed Levain cookies, larger Nutella portions and a higher cooking time (likely around 18-22 minutes) would be needed.
  • Why another version? The original version often had a floury taste and dry, crumbly texture when left out for a short time. These fix both of those issues!

Leave a Comment