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.

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

118 Comments / Reviews

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Did you make it? Rate it!

  1. Isabel Meza

    Hi! I want to try this recipe but I don’t have an electric mixer. Would mixing the butter with a spatula work? Or do you have any other recommendations? Thank you!

    Show Replies (1)
  2. Diana B

    I “almost” made another “Nutella stuffed” cookie recipe but the reviews weren’t great. So happy I kept searching and found this recipe – followed it EXACTLY, including timing the eggs and vanilla, and I now have 70 of the most perfect bites of Nutella heaven! These are perfect! Absolutely amazing recipe, thank you!

    xxxxxyyyyy

  3. Andrea

    Honestly favourite recipe ever. I’ve done it 3 times in the past month and a half! Tasty, soft and easy to make. Love it!

    xxxxxyyyyy

  4. Patricia

    Very tasty – next time I will not start heating the oven until batter went to chill.

    xxxxxyyyyy

  5. Rachael

    Wooowie! I already ate 5 and I haven’t finished baking the whole batch yet! I got 4 dozen good sized cookies and they are sooooo moist and they melt in my mouth. I used pecans i stead of hazelnuts too. Will definitely make again

    xxxxxyyyyy

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