Soft and Chewy Nutella Chocolate Chip Cookies
These Nutella Chocolate Chip Cookies are soft, chewy, and packed with chocolate hazelnut flavor. They come together quickly with no chilling required, so you can have warm cookies in under 30 minutes.
The Nutella does double duty here, adding richness and a fudgy texture that stays tender for days. They’re the kind of cookie that disappears from the cooling rack before you can even put them in a jar.
What Makes These Nutella Cookies So Good
The Nutella gives the dough a deep chocolate taste with a hint of hazelnut that plain cocoa can’t match. It also keeps the cookies soft and plush long after they’ve cooled.
I love that this recipe doesn’t require any chilling. When a cookie craving hits, you can have dough in the oven in about 15 minutes.
And the chocolate chips add little bursts of melted chocolate in every bite, so you get double the chocolate goodness.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened: use room-temperature butter for easier creaming
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup Nutella (or other chocolate hazelnut spread)
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semisweet chocolate chips
Variations / Substitutions
- Swap the chocolate chips: use milk chocolate, dark chocolate, or white chocolate chips for a different flavor.
- Add a sprinkle of flaky sea salt: on top right after baking for a sweet-salty finish.
- Make them extra gooey: by pressing a few extra chocolate chips onto the tops of the dough balls before baking.
If you love hazelnut and chocolate, you’ll also enjoy our Chocolate Hazelnut Banana Bread.
How To Make Nutella Chocolate Chip Cookies
Step 1: Cream the Butter and Sugars
In a large mixing bowl, use an electric hand mixer to beat the 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar together on medium-high speed. Beat for about 3 minutes, until the mixture is light, fluffy, and noticeably paler in color.
Stop to scrape down the sides and bottom of the bowl once or twice with a rubber spatula. This ensures no butter pockets remain, so the dough mixes evenly. The texture should be creamy and smooth, almost like thick frosting.
Step 2: Beat in the Nutella and Egg
Add the 1/2 cup Nutella, the egg, and 1 tsp vanilla extract to the creamed butter mixture. Beat on medium speed just until combined, about 1 minute. The dough will turn a rich chocolate brown and smell wonderfully of hazelnut.
It’s normal for the mixture to look slightly streaky or curdled at this stage. Once you add the flour, everything will come together into a cohesive dough.
Step 3: Add the Dry Ingredients
In a separate medium bowl, whisk together the 1 1/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. With the mixer on low speed, gradually pour the dry ingredients into the wet mixture. Stop mixing as soon as no dry streaks remain, about 30 seconds. Be careful not to overmix.
The dough will be soft and slightly sticky, with a glossy appearance from the Nutella. If it feels too tacky to handle, refrigerate it for 10 minutes, but it’s usually fine to scoop right away.
Step 4: Fold in the Chocolate Chips
Switch to a rubber spatula and fold in the 3/4 cup semisweet chocolate chips by hand. This gentle mixing keeps the cookies tender and prevents the chocolate from breaking. Give the dough a few turns until the chips are evenly distributed.
You’ll see dark chocolate chunks studded throughout the dough. A few chips may fall out as you scoop later, but just press them back in. The dough is now ready to bake.
Step 5: Scoop and Bake the Cookies
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Using a medium cookie scoop (about 2 tablespoons), drop rounded balls of dough onto the sheets, spacing them at least 2 inches apart. Bake for 10 to 12 minutes, until the edges look set but the centers appear slightly underdone.
The cookies will puff and develop fine cracks on top. Don’t worry if the middles seem soft; they’ll firm up as they cool. Rotate the pans halfway through baking for even browning.
Step 6: Serve the Cookies Warm
Let the cookies rest on the hot baking sheet for 5 minutes; this helps them set without overcooking. Then use a thin spatula to transfer them to a wire rack. Serve them warm for the gooiest chocolate chips, or let them cool completely if you prefer a chewier texture.
The warm cookies will have a slightly crisp edge and a soft, fudgy center. They smell like melted Nutella and chocolate. Enjoy them with a glass of cold milk.
How to Get the Chewiest Cookies
- Use a cookie scoop for even-sized dough balls so all cookies bake at the same rate.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can make the cookies dry.
- If your Nutella is stiff, warm it briefly in the microwave (10-15 seconds) to make it easier to blend.
- For thicker cookies, chill the dough for 30 minutes before baking. This keeps them from spreading too much.
Adjust the bake time based on how you like your cookies:
| Texture | Bake Time |
|---|---|
| Soft, gooey centers | 10 minutes |
| Chewy with crisp edges | 12 minutes |
Storing Leftover Cookies
- Refrigerate: Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
- Reheating: A few seconds in the microwave brings back that just-baked softness.
Frequently Asked Questions
Why are my cookies flat?
The butter may have been too soft or melted, or the dough wasn’t chilled if your kitchen is warm. Measuring flour incorrectly can also cause excessive spread.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.
Can I double the recipe?
Definitely. Simply double all ingredients. You may need to bake in more batches.
How do I get the crackly top?
The shiny, crackled tops come from the combination of brown sugar and Nutella. That’s what gives them their bakery-style look.
Nutella Chocolate Chip Cookies Recipe
Ingredients
Method
- Cream butter, granulated sugar, and brown sugar together with an electric mixer for 3 minutes until light and fluffy.
- Beat in Nutella, egg, and vanilla until combined.
- Whisk flour, baking soda, and salt in a separate bowl, then gradually add to the wet mixture, mixing on low just until no flour streaks remain.
- Fold in chocolate chips with a spatula.
- Preheat oven to 350°F. Scoop 2-tablespoon dough balls onto parchment-lined baking sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are set but centers look soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm.
Notes
