Chocolate Nutella Cookies

CookieChocolateNutella

Rich, chewy, chocolate-y, hazelnut-y chocolate Nutella cookies, with chopped hazelnuts and Nutella spread.

Photography Credit: Elise Bauer

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.

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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

  • 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 granulated 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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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

126 Comments / Reviews

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Did you make it? Rate it!

  1. Diana

    After reading the reviews I was excited to make this! I thought it would taste better.

    xxxxxyyyyy

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  2. "GG"

    So delicious. Will make again and again. Sharing with family and friends.

    xxxxxyyyyy

  3. Faye

    I’ve been looking for a Nutella cookie recipe for ages (not stuffed!). Thank you … my mouth was watering as I was whipping up the dough :) My cookie dough ended up quite silky and smooth – does this sound right? And despite of cooling it for an hour, it was still quite sticky and smooth. I’ve rolled up my cookie balls and re-refrigerated them. I’m curious if I’m on the right track here? Should I freeze the cookie balls so they hold their shape during baking? Any thoughts or tips would be appreciated. Thank you in advance.

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  4. Alex

    Delicious, thank you! I cut the recipe in half to make 36 bite-sized cookies. So yummy and soft :) 11 minutes in the oven was too short for me – 12 minutes was perfect!

    xxxxxyyyyy

  5. LKD

    Great recipe, made it with half nutella and half peanut butter, as I didn’t have enough to make a batch…. Soooo good! Makes exactly 4 dozen using a cookie scoop.

    xxxxxyyyyy

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