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4 Nutella cookies stacked on top of each other
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5 from 1 vote

Nutella Cookies

These Nutella Cookies are soft & chewy, super fudgy, & filled with Nutella goodness. Take your chocolate chip cookies up a notch with chocolate hazelnut goodness. 
Prep Time15 minutes
Cook Time12 minutes
Chilling30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Chocolate Nutella Cookies, Nutella Chocolate Chip Cookies, Nutella Cookies
Servings: 28 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1 and 2/3 cup all purpose flour (208 grams)
  • 1/4 cup cocoa powder (22 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter (112 grams) softened to room temperature
  • 1/2 cup packed brown sugar (105 grams) light or dark
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup Nutella
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • 1 cup chocolate chips (170 grams) plus a few more for the tops of each cookie
US Customary - Metric

Instructions

  • In a large bowl whisk together the flour, cocoa, baking soda and salt. Set aside.
  • In a separate large bowl, beat together the butter and sugar until fluffy.
  • Then beat the Nutella into the butter mixture.
  • Beat the egg and vanilla into the butter and Nutella mixture.
  • Add the dry ingredients into the butter mixture. Do a few stirs by hand first, then beat in the dry ingredients until evenly combined.
  • 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. I always stir in 3/4 cup and reserve the 1/4 cup for dotting the top of each cookie.
  • Cover the bowl with plastic and refrigerate for 30 minutes or up to 48 hours.
  • When ready to bake, preheat the oven to 350F (180C) degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Form the cookies into balls with about 1.5 to 2 tablespoons of dough each (I recommend using a cookie scoop), and place the cookies 2 inches apart on the lined cookie sheets. If the dough is too hard to form into balls, let it sit on the counter for 10 minutes first.
  • Bake 1 tray at a time in the middle rack of the preheated oven for 9-11 minutes, or until the tops look set.
  • Remove from the oven and allow the cookies to cool fully on the cookie tray. Optionally, dot the tops of each warm cookie with a few extra chocolate chips.

Notes

  1. Nutella: Do not use natural or homemade Nutella - the oil can cause the cookies to separate. This recipe was tested using name-brand Nutella. I, therefore, can't be sure of the results using other brands/versions of chocolate hazelnut spread. 
  2. Freezing Cookie Dough: To freeze the cookie dough, follow the recipe through step 5. Then form the dough into balls and pop them in a freezer bag. Freeze for up to 2 months. Bake the cookie dough from frozen - it will take about 1-2 minutes longer.
  3. Storage: After cookies have fully cooled, store in an airtight container at room temperature for up to 4 days. 
  4. Nutrition: Nutrition information is based on 1 cookie, assuming your recipe yields 28 cookies total. All nutrition information is an estimate only. 

Nutrition

Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 87mg | Potassium: 50mg | Fiber: 1g | Sugar: 14g | Vitamin A: 126IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg