If you’ve never pulled a warm, gooey Chocolate Chip Nutella Cookie Recipe out of the oven, you’re seriously missing out. I made these for my kids one rainy Saturday afternoon, and they were gone before the baking sheet even cooled down.
That hazelnut-chocolate flavor from the Nutella takes a classic cookie somewhere completely different. We’re talking soft centers, slightly crispy edges, and rich chocolate in every single bite.
I’ve made this recipe so many times now that I could do it in my sleep. Trust me, once you try it, you’ll understand why it’s become my most-requested treat at every family get-together. You don’t need anything fancy. Just simple ingredients and about 24 minutes of your time.
Why You Will Love This Chocolate Chip Nutella Cookie Recipe
Honestly, where do I even start? There are so many reasons to make these cookies right now. Here’s why they keep showing up in my kitchen week after week:
- Ready in just 24 minutes total, with only 15 minutes of prep work
- Uses simple pantry staples you probably already have at home
- Soft, chewy centers with perfectly golden edges every single time
- The Nutella adds a rich hazelnut-chocolate depth that plain chocolate chip cookies just can’t match
- No fancy techniques needed, so anyone can nail these on the first try
- Makes 24 cookies, which is plenty to share, or not
Ingredients for the Chocolate Chip Nutella Cookie Recipe
Here’s everything you need to pull these together. Nothing weird, I promise. Just good, simple stuff.
- 1/2 cup butter, softened to room temperature (not melted, this matters a lot)
- 1/2 cup Nutella
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips or chopped chocolate bar pieces
Quick note on the butter: softened means it holds its shape but leaves an indent when you press it. If it’s melted or greasy, your cookies will spread too thin. Pull it out of the fridge about an hour before you start. Both chocolate chips and chopped bar pieces work great here, so use whatever you have on hand.
Ingredient Notes and Substitutions
The packed brown sugar is really doing some heavy lifting in this recipe. Packing it tightly into the measuring cup means more sugar per scoop, and that extra molasses content is exactly what gives these cookies their soft, chewy texture. Don’t skip the packing step.
No Nutella? Any hazelnut chocolate spread works just as well. The flavor might shift slightly depending on the brand, but the texture stays the same.
If you only have salted butter, go ahead and use it. Just cut the added salt down to about 1/4 teaspoon so things don’t tip too salty.
And if you’re choosing between chocolate chips and chopped bar pieces, here’s the thing: chopped bars melt into little pools of chocolate as they bake. You get these gorgeous gooey pockets throughout the cookie that chips just don’t quite replicate. Both are delicious, but chopped bars are my personal favorite.
Equipment You Will Need
Nothing fancy required here. You just need a few basics to pull this off smoothly:
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Cookie scoop (1.5 tablespoon size)
- Parchment paper
- One or two baking sheets
- Cooling rack
The cookie scoop is honestly a game changer. It keeps all your cookies the same size so they bake evenly. If you don’t have one yet, it’s worth grabbing.
How to Make the Chocolate Chip Nutella Cookie Recipe
Okay, let’s get into it. This whole process comes together really quickly, so read through the steps once before you start.
- Preheat your oven to 350 degrees Fahrenheit. Line one or two baking sheets with parchment paper and set them aside.
- Cream the butter, Nutella, brown sugar, and white sugar together in a large bowl. Use your hand mixer or stand mixer and beat everything for about two minutes until it looks fluffy and well combined. Don’t rush this step. That fluffiness matters.
- Add the eggs and vanilla. Stir until everything is just combined. You don’t need to beat it hard here, just mix it in.
- In a separate medium bowl, whisk together the flour, baking soda, and salt. Mixing the dry ingredients separately first helps everything distribute evenly.
- Slowly add the dry ingredients to the wet ingredients. Stir as you go and stop as soon as everything comes together. Overmixing makes cookies tough.
- Fold in the chocolate chips. Use your rubber spatula and fold gently until the chips are spread throughout the dough.
- Scoop the dough into 1.5 tablespoon portions and place them onto your prepared baking sheets. Leave a little space between each one.
- Bake for 7 to 9 minutes. The edges should look set and lightly browned, but the tops might still look a little underdone. That’s completely intentional. Don’t wait for the tops to look fully baked or you’ll end up with crunchy cookies instead of chewy ones. They finish setting up on the hot pan.
- Right out of the oven, press a few extra chocolate pieces on top of each cookie if you want that bakery-style look. A small pinch of sea salt on top at this point is also really good if you enjoy that sweet-salty thing.
- Let the cookies rest on the baking sheet for 5 minutes before moving them. They’re still fragile when hot and need that time to firm up. Then transfer them to a cooling rack, or just eat one warm right now. No judgment.
Tips for the Best Chocolate Chip Nutella Cookie Recipe
A few small things make a big difference here.
- Use room temperature butter. Cold butter won’t cream properly and you’ll end up with a lumpy, uneven dough. Set it out about an hour before you start.
- Want thicker cookies? Chill the dough in the fridge for 30 minutes before scooping. It slows down how much the cookies spread in the oven.
- Don’t overbake. Seriously, pull them when the tops still look slightly soft. The cookies keep cooking on the hot pan after you take them out, and that carryover heat is what gets them perfectly chewy.
- Use a cookie scoop. Uniform dough portions mean every cookie bakes at the same rate. No burnt edges on small ones while big ones are still raw.
- Press extra chocolate on top right after baking. It melts slightly into the warm cookie and makes them look gorgeous. Worth the extra ten seconds every single time.
Variations for Your Chocolate Chip Nutella Cookie Recipe
Once you’ve made these a few times, it’s really fun to mix things up a little.
- Add chopped hazelnuts. Fold in about half a cup of roughly chopped hazelnuts with the chocolate chips for a nice crunch that plays perfectly off the Nutella flavor.
- Swap in white chocolate chips. The sweetness of white chocolate against the rich hazelnut base is honestly amazing. Try half white, half regular for the best of both worlds.
- Make them stuffed. Flatten a dough ball slightly, place a small spoonful of Nutella in the center, then wrap the dough around it and seal the edges. Total game changer.
- Add a pinch of espresso powder. Just a quarter teaspoon mixed into your dry ingredients makes the chocolate flavor taste deeper and more intense without making the cookies taste like coffee.
Storing and Reheating Your Chocolate Chip Nutella Cookie Recipe
Good news – these cookies stay soft and chewy for days if you store them right. Just tuck them into an airtight container at room temperature and they’ll be perfect for up to 5 days. I always throw in a slice of bread to help keep the moisture in.
Want to get ahead? Scoop the dough into portions, freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Bake straight from frozen and just add 1 to 2 extra minutes to the bake time.
To reheat a baked cookie, microwave it for 10 to 15 seconds. It comes out warm and soft, almost like it just left the oven. Trust me, it’s dangerous knowledge to have.
Nutrition Information
Here’s a quick look at what you’re getting per cookie. Keep in mind these are estimates, and your actual numbers may vary a little depending on the brands you use.
- Calories: 150
- Fat: 7g (4g saturated, 3g unsaturated, 0g trans)
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
- Cholesterol: 20mg
- Sodium: 100mg
Not bad for a cookie that tastes this good, right?
Frequently Asked Questions About the Chocolate Chip Nutella Cookie Recipe
Can you make the dough ahead of time? Yes, absolutely. You can make the dough, cover the bowl tightly, and keep it in the fridge for up to 48 hours. Actually, chilling the dough overnight makes the cookies taste even better.
Why do my cookies spread too much? Usually it’s warm butter or a warm kitchen. Make sure your butter is softened but not melted, and try chilling the dough for 30 minutes before baking. That simple step makes a big difference.
Can I use a different spread instead of Nutella? Totally. Any hazelnut chocolate spread works great here. The flavor might shift slightly depending on the brand, but the texture of the cookies stays the same.
How do I know when the cookies are done? Look for golden brown edges and a top that looks just set. The centers will still look a little soft, and that’s exactly what you want. They firm up on the pan as they cool.
Can I double this chocolate chip Nutella cookie recipe? Yes, it doubles really well. Just make sure you’re not overcrowding your mixing bowl when you bring everything together.
Share Your Cookies
I really hope you love these cookies as much as my family does. If you give this chocolate chip Nutella cookie recipe a try, please leave a star rating and a comment below. I’d love to hear how they turned out for you. And if you snap a photo, share it on social media and tag me. Nothing makes my day more than seeing your bakes.
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Chocolate Chip Nutella Cookie Recipe Done Right
- Total Time: 24 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Chocolate Chip Nutella Cookies are soft, chewy, and packed with rich flavors.
Ingredients
- 1/2 cup butter softened
- 1/2 cup Nutella
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 2 large eggs
- 1 TBS vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips or chopped chocolate bar pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or two with parchment paper.
- Add the butter, Nutella, and sugars to a large bowl and cream them together until fluffy, a couple of minutes.
- Add in the 2 eggs and vanilla, and stir until combined.
- In another bowl, mix together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients and stir everything together until combined.
- Fold the chocolate chips or chocolate pieces into the batter.
- Scoop the cookie dough into 1 1/2 TBS sized portions and add them to the prepared cookie sheets.
- Bake the cookies for 7 to 9 minutes, or until the edges are brown, and the top is just set.
- Add a couple extra chocolate pieces on top of the cookies right as you pull them out to make them extra pretty, if desired. Also, you can sprinkle them with sea salt if desired.
- Leave the cookies on the baking sheet for about 5 minutes to cool. Then transfer them to a cooling rack to continue cooling, or serve warm.
Notes
- Use room temperature butter for best results.
- Chill the dough for 30 minutes for thicker cookies.
- Store cookies in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg