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4 Nutella cookies stacked on top of each other
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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. 
Course Dessert
Cuisine American
Keyword Chocolate Nutella Cookies, Nutella Chocolate Chip Cookies, Nutella Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour
Servings 28 cookies
Calories 152kcal

Equipment

  • Cookie Sheets

Ingredients

  • 1 and ⅔ cup all purpose flour (208 grams)
  • ¼ cup cocoa powder (22 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter (112 grams) softened to room temperature
  • ½ cup packed brown sugar (105 grams) light or dark
  • ½ cup granulated sugar (100 grams)
  • ½ 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

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 ¾ cup and reserve the ¼ 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