Chewy Nutella Cookies are every Nutella lover’s dream, complete with Nutella-infused cookie dough, perfectly crispy edges, and loaded with Chocolate Chips. These are the chewiest Nutella cookies made with simple ingredients in less than 30 minutes!
If you're a chocolate lover and are craving something sweet and indulgent, then this Nutella cookie recipe is perfect for you.
The cookie dough, enhanced with Brown Sugar and Vanilla Extract, has a deep, caramel-like sweetness that complements the rich, chocolatey Nutella perfectly.
Whether you're baking for a special occasion, seeking sweet treats for your family, or simply a fan of Nutella, this recipe is sure to impress.
If you're looking for more double chocolate cookie recipes, check out my Crumbl Copycat Chocolate Cake Cookies, Texas Sheet Cake Cookies with Fudgy Chocolate Icing, Homemade Chocolate Oatmeal Chip Cookies, Easy Brownie Mix Chocolate Chip Cookies, and my Loaded Triple Chocolate Chip Pudding Cookies!
Ingredients for Nutella Chocolate Chip Cookies
Wet Ingredients. Butter, Vanilla Extract, Large Egg
Dry Ingredients. All Purpose Flour, White Sugar, Brown Sugar, Baking Soda, Salt, Baking Powder, Cornstarch
Chocolate. Nutella Chocolate-Hazelnut Spread, Chocolate Chips (or Chocolate Chunks)
How to Make Nutella Double Chocolate Chip Cookies
- Preheat the oven to 350 degrees F. Set aside two baking sheets lined with parchment paper or a silicone baking mat.
- Cream together the softened Butter and the Nutella Chocolate Hazelnut Spread in a large mixing bowl with a hand mixer, or the large bowl of a stand mixer using a paddle attachment.
- Add the White Sugar and Brown Sugar to the bowl and cream the ingredients until the mixture is fluffy. This will take about 2-3 minutes on high or medium speed.
- Add Eggs and the Vanilla Extract and cream until the mixture is light and fluffy. Scrape the sides of the bowl and the bottom of the bowl as needed to ensure all ingredients are mixed well.
- Gradually add the dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, Cornstarch, and Salt, and mix until combined.
- Add and stir the Chocolate Chips to the Nutella cookie dough.
- Use a #24 cookie scoop or about 3 tablespoons to scoop the cookie dough.
- Place cookie dough balls onto the lined baking tray. Each ball of dough should be roughly 3 tablespoons in size.
- Use your fingers or the bottom of a glass to gently press the dough so that it is flatter. This is a good time to add more chocolate chips on top of each cookie if you desire.
- Bake the cookies at 350 degrees F for 9-11 minutes, or until the edges are set. The baked cookies should have soft centers and a crispy edge. Allow each batch of cookies to cool on the lined baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
FAQs
Yes, simply substitute the all-purpose flour with your favorite gluten-free flour blend.
For a nut-free version, skip the jar of nutella and try a nut-free chocolate spread or use a seed-based spread like sunflower seed butter mixed with some Cocoa Powder. You could even leave this part of the ingredients out altogether. This will affect the flavour and texture, but it will still make a deliciously soft chocolate chip cookies.
To make this recipe vegan-friendly, simply use vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and ensure that the chocolate chips or chunks are also dairy-free.
Using both sugars gives the cookies a perfect balance of chewiness and flavor from the brown sugar and crispness from the white sugar. However, you can use all of one type if you prefer or are in a pinch.
Storage & Freezing
Make Ahead: Scoop the dough into balls and flash-freeze them on a baking sheet. Once solid, transfer the dough balls to a freezer bag and store them in the freezer for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.
Storage: Store your Nutella cookies at room temperature in an airtight container or Ziploc bag once they have completely cooled. Nutella Cookies will stay fresh for up to 7 days and are best enjoyed within 3-4 days.
Freezing: Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together. This can be a great way to help prepare for the holidays!
Substitutions & Variations
- Change the Cookie Base. Try using Cocoa Powder instead of Nutella to make these cookies nut-free, or if nuts are not a problem then next time you could try adding some Peanut Butter at a 2:1 Nutella to Peanut Butter ratio or swapping the Nutella for Peanut Butter altogether. Lotus Biscoff Spread would also taste amazing alongside or instead of Nutella.
- Add a Topping or a Filling. You could top these cookies with even more Nutella, or make an impressive cookie sandwich by spreading Nutella on the bottom of one cookie and attaching that to the bottom of another cookie. Lotus Biscoff Spread would also work amazingly, as well as your favorite icing or frosting. You could also make Caramel-Stuffed Nutella Cookies by encasing a soft caramel inside each cookie dough ball before baking, or use a Peanut Butter Cup, or even an Oreo (or mini Oreo) to make Oreo Nutella Stuffed Cookies.
- Try some different Add-ins. Any type of Chocolate Chips will work with this recipe, like Dark Chocolate Chips, White Chocolate Chips, Milk Chocolate Chips, Semi-Sweet Chocolate Chips, and even Butterscotch Chips. You can substitute or supplement the Chocolate Chips with Chocolate Chunks, such as Chopped Chocolate Bark or even chopped pieces of your favorite Chocolate Candy Bar.
- Tweak the Flavor. By using a different flavored extract other than Vanilla, such as Peppermint, Coconut, Raspberry, or Banana, you can give these cookies your own unique and personalized twist.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Nutella Chocolate Chip Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Chewy Cookies With Chocolate Chips Recipes
- Chewy Easter M&M's Cookies with Chocolate Chips
- Pistachio Pudding Cookies with White Chocolate Chips
- Oreo Red Velvet Cookies Loaded with Chocolate Chips
- Butterscotch Chocolate Chip Cookies
- Best Chocolate Peanut Butter Cookies Recipe with Reese's
- Chocolate Chip Pecan Cookies
- Strawberry White Chocolate Chip Cookies
Nutella Cookies
Ingredients
- ½ cup Butter Softened
- ¾ cup Nutella Hazelnut Chocolate Spread
- ¾ cup Brown Sugar 155g
- ¼ cup White Sugar 50g
- 2 Eggs Large
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 teaspoon Cornstarch
- 2 cups All-Purpose Flour 240g
- 1½ cup Chocolate Chips or Chocolate Chunks
Instructions
- Preheat the oven to 350 degrees F. Set aside two baking sheets lined with parchment paper or a silicone baking mat.
- Cream together the softened Butter and the Nutella Chocolate Hazelnut Spread in a large mixing bowl with a hand mixer, or the large bowl of a stand mixer using a paddle attachment.
- Add the White Sugar and Brown Sugar to the bowl and cream the ingredients until the mixture is fluffy. This will take about 2-3 minutes on high or medium speed.
- Add the Eggs and the Vanilla Extract and cream until the mixture is light and fluffy. Scrape the sides of the bowl and the bottom of the bowl as needed to ensure all ingredients are mixed well.
- Gradually add the dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, Cornstarch, and Salt, and mix until combined.
- Add and stir the Chocolate Chips to the Nutella cookie dough.
- Use a #24 cookie scoop to scoop the cookie dough.
- Place cookie dough balls onto the lined baking tray. Each ball of dough should be roughly 3 tablespoons in size.
- Use your fingers or the bottom of a glass to gently press the dough so that it is flatter. This is a good time to add more chocolate chips on top of each cookie if you desire.
- Bake the cookies at 350 degrees F for 9-11 minutes, or until the edges are set. The baked cookies should have soft centers and a crispy edge. Allow each batch of cookies to cool on the lined baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
Notes
Storage
- Store: Store your Nutella cookies at room temperature in an airtight container or Ziplock bag once they have completely cooled. Cookies will stay fresh for up to 7 days but are best enjoyed within 3-4 days.
- Freeze: These cookies can be frozen for up to 3 months, which is perfect for preparing for the holidays! Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.
- Make Ahead: Scoop the dough into balls and flash-freeze them on a baking sheet. Once solid, transfer the dough balls to a freezer bag and store them in the freezer for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Submit a Comment