Love Nutella? These soft & chewy, super fudgy Nutella Cookies filled with chocolate chips are for you!
Last weekend I made Nutella Brownies for my Mum’s birthday which meant I had a 1/2 tub of Nutella leftover and a major dilemma. To eat said Nutella? Or bake it into a delicious treat???
I decided on the latter since it seemed like a more responsible use of delicious fudgy, chocolate hazelnut spread. And Jay would put on his judgy pants if he found me in the kitchen eating Nutella from the jar.
It happened before….
So to avoid the embarrassment, I made Nutella Cookies. And after perfecting the recipe, a few more jars of Nutella, and a whole lot of delicious experiments – today I’m sharing these Nutella chocolate chip cookies with you.
Here’s the rundown:
- They’re filled with Nutella
- Completely fudgy
- Super soft & chewy in texture
- And the perfect way to take your chocolate chip cookies up a notch
Serious, you get all the deliciousness of your favorite chocolate hazelnut spread in chocolate chip cookie form.
Now, in my Nutella cookie recipe research – I found 2 major classes of cookies: Nutella cookies made without butter, and Nutella cookies reminiscent of traditional chocolate chip cookie. This recipe falls into the latter. While they’re fudgy and full of Nutella flavor, the consistency and texture is still in the chocolate chip cookie category.
To make the cookies first we cream together the butter and sugar – then we beat in the Nutella, egg and vanilla. We mix in the flour, a little cocoa, baking soda and salt. Then we stir in the chocolate chips, and it’s time to form our cookies into balls.
I recommend using a cookie scoop here, but if you don’t have one your fingers will just be a little messy. Then we chill the dough balls to help our Nutella cookies stay thick and pudgy (100% necessary in this recipe), and when the wait is over – it’s time to bake.
You’ll want to slightly under bake your cookies to keep them extra soft. Then after they come out of the oven I like to place a few extra chocolate chips on top for that extra professional, “eat me” look.
These Nutella cookies are soft, chewy, super fudgy & filled with so many melted chocolate chips. And hey – if you wanted to frost them in more Nutella, I’d be all for it!
If you like these cookies, make sure to try:
- 1 and 1/3 cup all purpose flour , spooned and leveled
- 1 tablespoon cocoa powder
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter , softened to room temperature
- 3/4 cup packed brown sugar
- 1/3 cup Nutella , can be a heaping 1/3 cup - mine weighed 110g
- 1 and 1/2 teaspoon vanilla extract
- 1 large egg , room temperature
- 3/4 cup chocolate chips
- In a large bowl whisk together the flour, cocoa, cornstarch, baking soda and salt. Set aside.
- In a separate large bowl using an electric mixer, beat together the butter, sugar and Nutella on medium speed until no lumps of butter remain. Then add in the vanilla and egg and continue beating.
- Turn the mixer down to low and add in the flour mixture about 1/2 at a time.
- Turn off the mixer and scrape down the sides of the bowl using a large wooden spoon or rubber spatula. Stir in the chocolate chips.
- Form the cookies into balls about 1.5 to 2 tablespoons in size (I recommend using a cookie scoop), then place the cookies on a plate, cover with clingfilm, and chill in the fridge for at least 2 hours or up to 24 hours.
- When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats and place the cookies 2 inches apart on each sheet. Bake for 7-9 minutes or until the tops look just set.
- Remove from the oven and allow the cookies to cool fully on the cookie tray. Optionally, dot the tops of each cookie with extra chocolate chips.