Chocolate Chip Nutella Cookies
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Soft and chewy Double Chocolate Chip Nutella Cookies will be a major hit with anyone who craves chocolate flavor! Indulge your sweet tooth with this extra chocolaty cookie packed with rich creamy Nutella.
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These cookies are loaded with cocoa powder, Nutella, and chocolate chips for an ultra-decadent treat that no one can resist.
I love Nutella. For those of you who haven’t yet had the joy of discovering Nutella – the decadent sweet chocolate hazelnut spread – the flavor is amazing. Once you become obsessed with it, like I am, you will want to make all sorts of Nutella treats.
People go crazy for my Nutella cheesecake, and these Nutella brownies are to die for. Vanilla cupcakes topped with Nutella Frosting? Yes, please. And for special occasions, this Nutella Cake is sure to help everyone celebrate.
For more of an every treat, these homemade chocolate hazelnut cookies do more than just fit the bill. They are delicious! The cocoa powder and chocolate chips complement the Nutella, adding to its rich chocolate, velvety flavor.
Each cookie is filled to the brim with chocolate chips! Fresh from the oven, the centers are soft and gooey with crisp, tender edges.
Let’s talk about why these cookies are so incredible. First off, the recipe is easy. Like my chocolate chip cookies recipe. Simply mix the ingredients, let it chill for a bit while you pre-heat the oven, then roll the dough into balls and bake. I just adore simple cookie recipes!
Head to the kitchen and whip up a batch of these irresistible double chocolate chip cookies. Your taste buds and stomach will thank you! So will anyone else who has the pleasure of sinking their teeth into one; that is if you decide to share!
Recipe Snapshot
- TASTE: Chocolate and hazelnut flavor
- TEXTURE: Soft and chewy
- EASE: Easy
- TIME: Just under 45 minutes
What You’ll Need
Ingredients
- Butter: Unsalted butter makes the cookie taste rich in flavor and allows the cookies to brown.
- Sugar: Brown sugar will give the cookies a chewy texture while white sugar caramelizes and makes the edges crisp.
- Eggs: Eggs also add richness and keep the cookies tender.
- Vanilla: Pure vanilla extract adds flavor. I make mine using this recipe.
- Flour: All-purpose flour contains enough protein to add structure without toughening the cookies.
- Cocoa Powder – Unsweetened cocoa powder, from the baking aisle, not hot chocolate section of the store.
- Leavening: Baking soda is used to give the cookies rise and helps them develop a golden color.
- Cornstarch: Cornstarch helps to keep the cookies soft and chewy.
- Salt: A little salt helps balance the sweetness. You can cut back on the amount used if desired.
- Chocolate Chips: Semisweet chocolate chips are what I used but you can use coarsely chopped chocolate instead.
- Nutella: Or your favorite chocolate hazelnut spread of choice, for it’s flavor.
Recommended Tools
- Baking sheet
- Mixing Bowl
- Electric mixer
How to Make Nutella Cookies
I’m going to walk you through exactly how to make homemade Nutella chocolate chip cookies. The process is quick and simple. Preheat your oven to 350 and prepare a baking sheet with parchment paper while the dough is chilling.
Be sure to check out the full recipe and ingredient list below
- Combine dry ingredients. Combine the flour, cocoa powder, baking soda, cornstarch, and salt in a medium bowl. Stir with a whisk to combine.
- Cream butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held electric mixer, beat the butter and sugars until fluffy.
- Add eggs. Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla and Nutella.
- Combine. Slowly add the flour mixture and mix just until combined. Fold in the chocolate chips.
- Chill. Cover with plastic wrap and refrigerate for at least 1 hour.
- Bake. Scoop or roll 1 tablespoon size balls of dough and place them about 2-inches apart onto the prepared baking sheet. Bake for 10 to 12 minutes or until the edges look dry. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Handy tip:
Stir the Nutella well before scooping it out of the jar. You want those natural oils to be well distributed throughout. Otherwise, you’ll get the extra oily top layer which will cause your cookies to spread too much. They will still taste good, but they won’t be as thick and pretty.
Tips For Success
- When creaming the butter and sugars, mix them for just a little bit longer than you think you need to. The longer you beat them, the lighter and fluffier they will get and the more air the cookie dough will have. This is a good thing.
- Don’t skip the chilling – it will allow the flavors to come together and firm up the dough so the cookies don’t spread too much while baking.
Storage & Freezing
These can be kept for up to 5 days in an airtight container at room temperature, but good luck keeping them around that long.
Cookies can also be frozen and defrosted one at a time in the microwave or toaster oven for a quick treat.
Double Chocolate Chip Nutella Cookies
Ingredients
- 2 ½ cups (325 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup (140 g) Nutella
- 1 cup (170 g) semisweet chocolate chips
Instructions
- Combine the flour, cocoa powder, baking soda, cornstarch, and salt in a medium bowl. Stir with a whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand held electric mixer, beat the butter and sugars until fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla and Nutella.
- Slowly add the flour mixture and mix just until combined. Fold in the chocolate chips.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silicone mat.
- Roll 1 tablespoon size balls of dough place them about 2-inches apart onto the prepared baking sheet. Bake for 10 to 12 minutes or until edges look dry. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Hi. The recipe says it makes 3 dozen cookies but I get about 5 dozen. Not complaining, just asking if I should make them bigger? By the way my grandchildren love to sandwich them with extra Nutella. 😅
I used a 1-tablespoon cookie scoop to portion the dough. If you want larger cookies you can always use a larger scoop.
Can these cookies be frozen?
Yes! Cookies freeze well for up to 3 months.
Thank you so much. I bake these for my 5 grandchildren and they LOVE them.
Hello,
At what temp do we bake them? And yes can we substitute egg with flax seeds method?
I’ve never baked with a flax egg and can’t suggest what modifications need to be made.
I baked these for my husband’s afternoon tea yesterday & he enjoyed it so much. Thanks for a delicious & easy to follow recipe.
I don’t get why mine spread out so much, the flavor was great. But they ended up as pretty thin cookies.
Best cookies in the world
best
Hi,
Really wanted to try out this recipe because I love nutella.
Would it be possible to make this without cornstarch?
Thanks!
Yes, you can leave it out. It’s just added to help keep the cookies soft for a few days after baking.
Great thank you!!!
Can we skip eggs??
Need eggless recipe
This recipe requires eggs. Search Google for an eggless cookie recipe.