Nutella and I have a history together. 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 was 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.
What is Nutella?
Nutella, the classic hazelnut chocolate spread, was first created by Italian pastry chef Pietro Ferrero in 1946. Since its release, Nutella has become a valued ingredient in crepes, ice creams, and puddings.
The Best Nutella Cookie Recipe
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.
Where to Find Nutella
This delicious chocolate and hazelnut spread can be found near the peanut butter and other nut butters at your friendly neighborhood market. You can also find Nutella sold online pretty much anywhere you can get groceries delivered.
American Nutella vs. European Nutella
Nutella in the United States is formulated differently from European Nutella. If you've had Nutella during your travels, you may have tasted the difference. The Italian Nutella tastes more hazelnut-forward and less sugary. Depending how serious you are about your Nutella, it can be worth it to seek out an imported jar from an international market.
For Extra Flavor, Toast the Hazelnuts First
Toasting the hazelnuts brings out their flavor. It's an easy extra step to get more hazelnut character in these cookies.
Just toast them in a preheated 350°F oven until they are lightly browned and aromatic, about 10 to 15 minutes.
If you want to remove the skins, wrap them in a kitchen towel to steam for about a minute. Then, rub the skins off the warm nuts, if you wish. You can also leave the skins on for extra flavor.
How to Store Leftover Nutella Cookies
Keep leftover Nutella cookies in an airtight container at room temperature for up to a week. For a little extra melty chocolate flavor, heat the cookies in a microwave for a few seconds.
You can also freeze the baked cookies.
Freezing Nutella Cookies
If you freeze the dough, we recommend scooping it out into individual cookies and then freezing the scoops. You can bake these from frozen, adding on an extra minute or two of cooking time.
More Chocolate Cookie Recipes to Try
- Double Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Coconut Chocolate Chip Cookies
- Chocolate Florentine Cookies
1 1/2 sticks unsalted butter, at room temperature
3/4 cup brown sugar, light or dark
3/4 cup granulated sugar
1 cup Nutella
1/2 teaspoon vanilla extract
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup chopped hazelnuts, preferably toasted
Preheat the oven:
Set the oven to 350°F.
Beat the butter, sugars, and Nutella:
Beat the butter in an electric mixer for 3 minutes until light and fluffy.
Add the brown sugar, white sugar, and Nutella and blend well, scraping down the sides of the bowl to ensure even mixing.
Add the eggs and vanilla extract:
Add the eggs, one at a time, beating for 30 seconds after each addition. Add the vanilla extract and mix for 10 seconds.
Whisk the dry ingredients and 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.
Add the chocolate chips and hazelnuts, then chill:
Fold in the chocolate chips and hazelnuts and refrigerate the dough for at least ten minutes.
Spoon onto lined cookie sheets and bake:
Spoon tablespoon-sized drops of dough onto parchment paper-lined cookie sheets (You can also use silicone baking mats). Bake at 350°F for 10 to 12 minutes.
Cool and enjoy!
Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 7g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|