If you like Nutella and you like chocolate chip cookies, you should definitely make these Nutella cookies. They are sweet, chewy, fudgy, and absolutely delicious.
I try a lot of different cookie recipes and especially love trying out popular chocolate chip cookie recipes I find on the internet. Unfortunately, some require a lot of extra steps like chilling the dough and using bread flour which can make the recipes such a hassle. Some of the recipes promise a chewy cookie but they end up cakey or they lose their chewy texture within a day.
Unlike some of the other recipes I’ve tried, these Nutella cookies are easy to make and don’t have a bunch of complicated steps. They’re made with ingredients you probably already have on hand. Plus, they taste great the day after they’re made and maintain their chewy texture.
If you are a regular reader you know how much I love Nutella and I use it in lots of cookie recipes like my 4 Ingredient Chewy Nutella Cookies, Nutella Lava Chocolate Cookies, and my 3 Ingredient Single Serving Chewy Nutella Cookie. These Nutella cookies I’m sharing today are studded with chocolate chips and you can really taste the Nutella. The flavor doesn’t get lost in the dough like other Nutella cookies I’ve tried.
Type of Flour
I hate to buy special ingredients like cake or bread flour for recipes knowing that I may not use them up. For these cookies, you can use all-purpose flour, which you probably already have in your pantry.
You only need ¼ cup of Nutella for these cookies. It doesn’t seem like much, but a little goes a long way and you can really taste the Nutella in the baked cookies.
When you add the Nutella to the cookie dough, you’ll notice it turns the dough a dark brown. When I first made these, I thought they would come out darker than regular chocolate chip cookies, but the color lightened as the cookies baked.
You can use your favorite chocolate chips in this recipe. Semi-sweet, bittersweet, and milk chocolate chips all work well, so you can customize the cookies to your taste.
No-Chill Cookie Dough
Once you’ve made the cookie dough you don’t have to chill the dough. For some recipes, chilling the dough is required so that the cookies don’t spread too much while they bake. For these Nutella Cookies, you can skip this step and the cookies don’t spread too much and bake up with a nice chewy texture. So, you don’t have to plan in advance or spend extra time waiting for the dough to chill.
You might surprise people with these cookies because they look just like regular chocolate chip cookies but, when they bite into one, they’ll taste a wonderful chocolate and hazelnut flavor from the Nutella. I love that you can see the layer of Nutella in the middle of the cookies. These chewy, fudgy cookies are definitely ones you want to try.
Nutella Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter melted
- 2/3 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup Nutella
- 1 cup chocolate chips
- Preheat the oven to 375°F and line baking sheets with parchment paper or silpat mats.
- Whisk together flour, baking soda and salt in a medium sized bowl.
- In a separate bowl cream the butter, sugar and the brown sugar using an electric mixer. Add the eggs and the vanilla and mix on medium speed until combined.
- Add in the flour mixture on low speed until combined. Then add in the nutella and mix until Nutella is incorporated.
- Using a large spoon, mix in the chocolate chips.
- Scoop large tablespoons of dough and drop onto baking sheets. I usually shape my dough balls so that they are smooth and flatten them a little, to make the cookies bake prettier.
- Bake for about 8-10 minutes. Remove cookies from try and let them cool on wire racks.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.