Chocolate Nutella Cookies

Please welcome Garrett McCord as he shares this utterly addictive Nutella chocolate cookie recipe. ~Elise

Nutella and I have a history together and most of it involves a spoon and late nights highlighting my textbooks in college. A few tiny spoonfuls were enough to satisfy my sugar cravings and keep me going late into the night. However, its rich, almost luxurious flavor, made it seem like I partaking in some fancy dessert. Ever since then I always keep a small jar around, sometimes for bread pudding or smearing over some fresh fruit, but I usually just sneak a small spoonful late at night.

Nutella, the classic hazelnut chocolate spread, was first created by invented by Italian pastry chef Pietro Ferrero in 1946. Since its release Nutella has become a valued ingredient in crepes, ice creams, and puddings. Of course, Nutella also works wonders in this crispy cookie. Chopped hazelnuts and chocolate chips echo the flavor of the Nutella, giving this cookie depth and complexity that perfectly accompany any work you might be doing yourself on your own late nights.

Chocolate Nutella Cookies Recipe

  • Yield: Makes 6 dozen.
Yum

Ingredients

  • 1 1/2 sticks of unsalted butter, room temperature
  • 3/4 cup of brown sugar
  • 3/4 cup of white sugar
  • 1 cup of Nutella
  • 1/2 teaspoon of vanilla
  • 2 eggs
  • 2 cups, plus 2 tablespoons of all-purpose flour
  • 1/4 cup of unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of chocolate chips
  • 1/2 cup of chopped hazelnuts

Method

1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

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Showing 4 of 103 Comments

  • Sheila

    Ooh! I tried to make Nutella cookies by improvising once and it didn’t go so well. I’ll have to try this now to make up for it.

    Did you use Dutch-processed cocoa? And is the cookie totally crispy? I prefer soft cookies but don’t mind a little bit of crisp on the outside.

    I used plain baking cocoa powder. These cookies are a bit more crispy, but retain a slightly softer middle. Still, I would overall call these crispy cookies. Like you this normally isn’t my thing but this recipe is so good you won’t care. ~Garrett

  • My Kitchen in the Rockies

    Oh, how wonderful. I will definitely be baking those pretty soon. We LOVE Nutella. I just made some Nutella ice cream and a Nutella pound cake.

  • Ashley W

    I made these cookies tonight and they were delicious! However, I realized that I never added the vanilla – when should it be put in the batter?

    After the eggs. Sorry about that. Glad that you are enjoying them! ~Garrett

  • Dara

    Let me tell you – I will remain grateful to Pietro Ferrero for many years to come. These nutella cookies will certainly make their way into our cookie rotation.

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