Chocolate Nutella Cookies

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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.

Chocolate Nutella Cookies

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

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  • Prep time: 15 minutes
  • Cook time: 12 minutes
  • Yield: Makes 6 dozen bite-sized cookies

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 extract
  • 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 Beat the butter, sugars, Nutella: Preheat oven to 350°F. Beat the butter in an electric mixer for 3 minutes until light and fluffy.

Add the brown sugar, white sugar, and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

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

3 Whisk dry ingredients, add to butter mixture: Whisk 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.

4 Add chocolate chips and hazelnuts, chill 10 min: Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

5 Spoon onto lined cookie sheets and bake: Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350°F 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 106 Comments

  • Zea

    hi, is it ok if I spray the pan really well instead of using parchment paper? I dont have any at the moment and was hoping spraying it would be a good alternative :)

  • Kavitha

    Could I brown the butter instead of creaming it?

  • Alex

    I made these (along with your Orange poppyseed cookies and the white chocolate macadamia cookies) for my company picnic, and they were the talk of the town. There was something for everyone, and now they all think I’m a good baker. I tell everyone to try out your blog- everything we have made from here has been delicious, and we have used a whole bunch of your recipes. Thanks for another winner!

  • Laura

    Hello Elise and Garret,
    I recently saw this and instantly wanted to make it! However, when I went to the store they had no hazelnuts whatsoever. Is it alright if I used macadamia nuts instead?

  • Maxi

    love love love this cookie and so does my kids and my Hubby. my kids school and my friends love them and I say they are in the family.

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