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.
Nutella Cookies
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.
Nutella
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.
Chocolate Chips
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.
More Cookie Recipes
- Chewy Biscoff Cookies
- Nutella Cookies
- Nutella Stuffed Cookies
- Nutella Ice Cream Sandwiches
- Nutella Chip Cookies
Nutella Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Notes
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.
May I know what type of sugar is it? The one that is stated in the ingredients list! Icing, granulated or ?
granulated. all recipes i have that don’t specify, refer to regular granulated
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I tried this recipe twice, and both failed miserably. Let me assure you that I’m an experienced baker and have followed this recipe to the ‘t’, but still end up with cookies that are nowhere near chewy. They honestly tasted like cardboard. I even threw it all out because I knew nobody in my home would like it, since I myself don’t. Thanks for shering, but my go-to cookie recipe will still be the award winning cookie recipe from allrecipes. I’ll add nutella to that. I’m sure it’ll be mind blowing, unlike this one. Sorry.
Sorry yours has not come out. I’ve made this about a dozen times and it’s been fine every time because the Nutella keeps the cookies fudgy and chewy.
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OMG these were absolutely delicious! i dont think there is any way to mess them up either. i doubled the nutella and added more chocolate chips. i split dough in half. to the second half i added a package of hot cocoa powder, they looked like bakery style cookies. amazing!!! you cant go wrong w/ more chocolate can u? please dont hesitate to make these. u wont be sorry.
Wow, so glad they worked for you especially with all the variations you added! I’ll have to try playing around with it as well. Thanks for the positive review!
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Thank you so much for the delicious recipe. My husband LOVES Nutella so I just whipped up a batch for him today. We both give these yummy cookies two thumbs up. 🙂
So glad you liked them!
Hi Kirbie,
Thanks for the recipe! The first two sheets are just out of the oven. They look amazing, as if bought in a store. And the smell: great.
Thank you for posting this recipe.
Regards,
Amarentia
So glad you enjoy them! I make these cookies so often now. One of my favorite cookies =)
I haven’t made these (yet!) but people may be getting flat cookies because the recipe above says to melt the butter. Normally when butter is creamed with sugar it is softened but not melted. Hope this helps!
I’ve melted the butter the last few times I made these and didn’t have any problems with the cookies being too flat. So I think either one should work fine.
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hi kirbie – fyi – i just did “justjenn’s” version earlier today w/tc. the first batch came out really well! nice and crackly on top. the other batch i mixed the nutella into the dough more and it came out kind of dark. didn’t like the appearance as much but they still taste good!this was the “test” run. i plan to make more this week for an upcoming cookie party as well as for the co-workers. i will try your version the next time. this is such a great use of Nutella! love it!
Glad they came out well for you! I’m sure your coworkers will love it when you make it for them.
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Nutella is a staple item in our pantry. It will be nice to try these and branch out from the usual glob of Nutella on a spoon.
I am quite surprised at how light they turned out. I may make two batches. One swirl and one mixed. I just love a good baking experiment! Thanks!
Amber,
You may want to try a baking powder instead of soda or a mixture of both. Chilling the dough helps as well. You should be able to get fluffier cookies using these tips.
Amanda
I think you’ll really enjoy these! It’s been really popular in my house and it’s been a big hit on my blog.
Hm, perhaps you might want to reduce the amount of white sugar so that the nutella comes through more? I just made these cookies again and thought they were a tad too sweet and I didn’t taste the nutella as much as the first time. You may also might want to not completely mix the nutella into the dough. So only mix it partway, so that there will be nutella swirls in your cookie dough.
As for poofiness, I’ve seen other people with problems of flat cookies; it’s something that hasn’t happened to me. One problem could be that you are baking the cookies before the oven is completely preheated, causing the cookie dough to begin to flatten and slide.
If you take a look at this post, this is not the same recipe, but the blogger made a recipe where her cookies came out flat (I made the same recipe and I had poofy cookies) On the comments section many people commented on possible reasons for the flat cookies. perhaps this may help. https://une-deuxsenses.blogspot.com/2010/05/chewy.html
I made a double batch today and they came out all flat (not nice a poofy like yours) I am not sure where I went wrong. I also didnt taste and nutella, they were still good just taste like a really sweet chocolate chip cookie
Nope! I was worried about that too since a lot of recipes require refrigeration, but not this one. And the cookies still come out great!
It’s not much different than making regular choc chip cookies and they taste great. Sometimes nutella gets lost in a recipe, but I think this one you can definitely taste the nutella.
Yummy, does the dough need to be refrigerated at all?
I have not made anything with Nutella yet but I love chocolate chips cookies so I think I am going to try it! Love sweet things.
Haha. I’ve pretty much given up on trying to eat healthy in the summer since I started food blogging. There’s too much pretty food pics out there!
I was surprised too. When I mixed the dough, the dough definitely looked like chocolate dough. But then I baked them and they came out normal chocolate chip color. I really like these. You can taste the nutella in the cookie.
They taste pretty amazing =)
Ahh… You are killing me here! It is summer and I am doing my best to be healthy, and then I see these. How can I resist? 😉
They almost look like regular chocolate chip cookies – it’s funny how the dark Nutella doesn’t color them darker! I love anything with Nutella in it, so I’ve got these on my to-bake list!
these look amazing…….