I made Nutella chocolate chip cookies that bake up impossibly chewy, studded with molten Nutella ribbons and heaps of chocolate chips, and the photos alone will make you keep scrolling.

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I am obsessed with these Chocolate Chip Nutella Cookies because they take Nutella and turn it into ridiculous cookie form. I love the way the dough stays chewy while the edges get just a touch of crisp, and every bite floods with that toasted-hazelnut chocolate.

I adore how semisweet chocolate chips hide in pockets, melting into gooey, necessary streaks. Eating one feels like stealing the best bite of dessert from myself.

But the pull of one warm, glossy center makes me reach for another. Absolute indulgence.

No shame. Worth every messy bite.

I will never apologize for this cookie obsession.

Ingredients

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Nutella: Basically the gooey heart, super chocolatey and hazelnutty, makes cookies decadent.
Brown sugar: It’s chewy and caramel-y, keeps cookies soft and a little sticky.
Egg: Adds structure and richness, so cookies don’t fall apart when you bite.
Vanilla: Subtle warm background note, ties chocolate and hazelnut together nicely.
Flour: Gives body and chew, so cookies hold their shape without being cakey.
Baking soda: Helps them spread and puff just right, gives tender edges.
Salt: Basically balances sweetness, makes chocolate and Nutella pop, sprinkle more if you like.
Chocolate chips: Pockets of melty bliss, makes every bite indulgent and extra chocolatey.

Ingredient Quantities

1 cup Nutella (about 280 g), room temp

3/4 cup packed light brown sugar

1 large egg, room temp

1 teaspoon vanilla extract

1 cup all purpose flour (about 125 g)

1/2 teaspoon baking soda

1/4 teaspoon fine salt (plus extra for sprinkling if you like)

1 to 1 1/2 cups semisweet chocolate chips (6 to 9 oz), more if you want them loaded

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, beat 1 cup room temperature Nutella and 3/4 cup packed light brown sugar together until smooth and a bit glossy, scraping sides as needed.

3. Add 1 large room temp egg and 1 teaspoon vanilla extract, mix until fully incorporated and the batter looks a little lighter.

4. In a separate bowl whisk together 1 cup all purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt so there are no lumps.

5. Fold the dry ingredients into the Nutella mixture gently, just until no streaks of flour remain. The dough will be soft and slightly sticky, thats normal.

6. Stir in 1 to 1 1/2 cups semisweet chocolate chips, saving a few to press on top of each cookie if you want them extra pretty.

7. If the dough feels too loose to scoop, chill it for 20 to 30 minutes. This makes handling easier and keeps the cookies from spreading too much.

8. Scoop tablespoons or use a medium cookie scoop to place rounded balls of dough 2 inches apart on the prepared sheet. Press a few extra chips into the tops and sprinkle a pinch of fine salt over some if you like that sweet salty contrast.

9. Bake one sheet at a time for 8 to 10 minutes, until edges are set but centers still look slightly soft. Dont overbake or theyll lose that chewy center.

10. Let cookies cool on the baking sheet for 5 to 10 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze for longer.

Equipment Needed

1. Oven and a baking sheet lined with parchment paper or a silicone mat
2. Large mixing bowl and a smaller bowl for dry ingredients
3. Electric mixer or hand whisk and a rubber spatula for scraping
4. Measuring cups and spoons (including a 1 cup measure)
5. Tablespoon or medium cookie scoop for portioning dough
6. Baking thermometer or oven rack at middle position (optional but helpful)
7. Wire cooling rack
8. Plastic wrap or airtight container for chilling and storing
9. Wooden spoon or sturdy silicone spoon for stirring chips in

FAQ

Q: Can I make these cookies if my Nutella is straight from the fridge? A: You'll want Nutella at room temp, otherwise the dough is stiff and hard to mix. If you forgot, zap the jar for 10 to 15 seconds in the microwave, stir, let cool a minute, then go. Don't overheat it, it gets runny fast.

Q: How do I get soft, gooey centers instead of flat crispy cookies? A: Use room temp egg and don't overbake, pull them when edges are set but centers still look soft, they keep cooking on the sheet. Also slightly underbake and let them cool on the pan for 5 minutes, they'll firm up but stay chewy.

Q: Can I swap the all purpose flour for gluten free flour? A: Yes, use a 1-to-1 gluten free baking blend that already has xanthan gum, the texture will be a bit different, maybe a touch more crumbly, but still delicious.

Q: How should I store or freeze the cookies? A: Room temp in an airtight container for up to 3 days, or freeze baked cookies up to 3 months. You can also freeze scooped raw dough on a sheet, then bag it; bake from frozen, add 2 to 3 minutes to the bake time.

Q: My dough seems too sticky, what now? A: Add a tablespoon or two more flour, chill the dough for 20 to 30 minutes, then scoop. Sticky dough is normal because of the Nutella, chilling helps a lot.

Q: Can I use chopped hazelnuts or other mix-ins? A: Yes, fold in 1/2 cup chopped nuts or extra chips if you want them loaded. Toasted hazelnuts are amazing with Nutella, they add crunch and real flavor contrast.

Chocolate Chip Nutella Cookies – Like Mother, Like Daughter Recipe Substitutions and Variations

1 cup Nutella: swap with 1 cup chocolate hazelnut spread from another brand, or make a quick mix of 3/4 cup hazelnut butter + 1/4 cup melted semi sweet chocolate + a tbsp powdered sugar if you want less sweet. For a different flavor use 1 cup creamy peanut butter, but cookies will be denser and nuttier.
3/4 cup packed light brown sugar: use 3/4 cup granulated sugar plus 1 tablespoon molasses stirred in, or sub 3/4 cup coconut sugar for a slightly caramel note. If you only have dark brown sugar, use it 1:1 but cookies will be a tad richer.
1 large egg: for vegan or egg-free, use a “flax egg” made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes. Another option is 1/4 cup unsweetened applesauce but expect a slightly cakier texture.
1 cup all purpose flour: swap with 1:1 gluten free flour blend (look for one with xanthan gum) for gluten free cookies, or use 1 cup oat flour but press dough a little firmer since oat flour absorbs more liquid. If you change flour, chill dough before baking so they don’t spread too much.

Pro Tips

1) Chill the dough if it feels too sticky, like 20 to 30 minutes. It makes scooping way easier and keeps the cookies from flattening into sad pancakes. If you forget, stick the sheet in the fridge after scooping for 10 minutes before baking.

2) Use room temp egg and Nutella so they mix smooth. If the Nutella is cold it clumps and you end up overmixing, which can make cookies tough. Warm it a bit in short bursts in the microwave if needed, but dont melt it.

3) Press extra chocolate chips on top right before baking and finish with a tiny pinch of flaky salt. The tops look bakery-fancy and the salt makes the chocolate pop. Dont use too much salt though, just a light sprinkle.

4) Pull them out when the edges look set but centers still soft, then let them cool on the sheet for 5 to 10 minutes. Theyll finish setting and stay chewy instead of getting overbaked if you wait.

Chocolate Chip Nutella Cookies – Like Mother, Like Daughter Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made Nutella chocolate chip cookies that bake up impossibly chewy, studded with molten Nutella ribbons and heaps of chocolate chips, and the photos alone will make you keep scrolling.

Servings

servings

Calories

205

kcal

Equipment: 1. Oven and a baking sheet lined with parchment paper or a silicone mat
2. Large mixing bowl and a smaller bowl for dry ingredients
3. Electric mixer or hand whisk and a rubber spatula for scraping
4. Measuring cups and spoons (including a 1 cup measure)
5. Tablespoon or medium cookie scoop for portioning dough
6. Baking thermometer or oven rack at middle position (optional but helpful)
7. Wire cooling rack
8. Plastic wrap or airtight container for chilling and storing
9. Wooden spoon or sturdy silicone spoon for stirring chips in

Ingredients

1 cup Nutella (about 280 g), room temp
3/4 cup packed light brown sugar
1 large egg, room temp
1 teaspoon vanilla extract
1 cup all purpose flour (about 125 g)
1/2 teaspoon baking soda
1/4 teaspoon fine salt (plus extra for sprinkling if you like)
1 to 1 1/2 cups semisweet chocolate chips (6 to 9 oz), more if you want them loaded

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat 1 cup room temperature Nutella and 3/4 cup packed light brown sugar together until smooth and a bit glossy, scraping sides as needed.
Add 1 large room temp egg and 1 teaspoon vanilla extract, mix until fully incorporated and the batter looks a little lighter.
In a separate bowl whisk together 1 cup all purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt so there are no lumps.
Fold the dry ingredients into the Nutella mixture gently, just until no streaks of flour remain. The dough will be soft and slightly sticky, thats normal.
Stir in 1 to 1 1/2 cups semisweet chocolate chips, saving a few to press on top of each cookie if you want them extra pretty.
If the dough feels too loose to scoop, chill it for 20 to 30 minutes. This makes handling easier and keeps the cookies from spreading too much.
Scoop tablespoons or use a medium cookie scoop to place rounded balls of dough 2 inches apart on the prepared sheet. Press a few extra chips into the tops and sprinkle a pinch of fine salt over some if you like that sweet salty contrast.
Bake one sheet at a time for 8 to 10 minutes, until edges are set but centers still look slightly soft. Dont overbake or theyll lose that chewy center.
Let cookies cool on the baking sheet for 5 to 10 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.