Chocolate Nutella Cookies

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

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


  • 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


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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  • Jennifer

    I didn’t have enough Nutella so I used half Nutella/half creamy peanut butter and substituted toffee bits for the nuts. Came out great! I used heaping tablespoons and got about 3.5 dozen good sized cookies. Will definitely make again.

  • JanieG

    Can I freeze the cookies or only the dough? These are marvelous by the way!! Yum! I’m trying to get a head start on Christmas cookies by eating some & freezing some.


    • Emma Christensen

      Hi, Janie! You can freeze either! If you freeze the dough, I 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. Frozen baked cookies just need to be thawed before serving. Enjoy!

  • Aj

    How much is one cup of Nutella? Is it literally an entire cup like, the small jar?

  • Heidy

    Oh, I forgot to say, I didn’t put the walnuts either.

  • Heidy

    Thank you so much for this recipe. They were delicious. My niece tried them & said; “these are the best cookies in the world, they are way better than the ones they sell in the market “! But I used granulated sugar instead of white sugar ; I don’t know what the difference is. I love chocolate! These cookies are for anyone that loves chocolate,; they aren’t too sweet or bitter. Like I said : they are great! Thank you so much!

    • Elise Bauer

      Hi Heidy, white sugar in this case is granulated sugar. I’ve made the clarification in the ingredient list, thank you! I’m so glad you liked the cookies!

  • Cindy Montgomery

    Just made these today and they are very good! Very “death by chocolate” so if you love chocolate, you will love these! I omitted the nuts, not because I have anything against nuts but because I had everything BUT the nuts already in the house for this recipe and didn’t want to wait, haha! Excellent chocolate cookie. :)

  • 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?

    • Elise Bauer

      Hi Kavita, I haven’t tried making it with browned butter, but if you do, please let us know how it turns out for you!

  • 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?

    • Elise Bauer

      I love chocolate covered macadamia nuts, so I’m guessing that they would work fine in this recipe Laura.

  • 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.

  • alyssa

    These are good, but instead of making six dozen how can I make it to like 2 dozen? How much of each ingredient should I put into the dough?

    Just split everything into thirds. The cookies and the dough can be frozen so you could also make the entire recipe and save what you don’t want at the moment. ~Garrett

  • Irene

    I just made these for my holiday cookie boxes – DELICIOUS!!! Mine were on the bigger side, so I got maybe 3.5 dozen. I also found that 1/2 cup of nuts was just not enough, so I doubled it. Thank you for the recipe! It’s awesome!

  • Kristine K

    Every Thanksgiving I bring a dish to my family reunion, and almost every year something goes wrong with it. Operator error, I admit. Taffy apples that stick to the plate, flourless chocolate cake that sticks to the spring pan, cookies that are hard as a rock, or turn to liquid and never harden. This year however, I have a winner. Thank you so much for the step by step directions! Just what I needed. Fortuitously, I bought parchment paper instead of waxed paper, and also bought the right cookie scoop to get 4.5 dozen cookies, plus the ones I ate, and maybe I overfilled Wilton Holiday Cookie Scoop Stock # 417-320, UPC code 070896473202 a little too much. They are delicious! And I anticipate that they are so good that my beloved but carping cousins (all in fun)will be gobstopped and gobstuffed by my contribution this year.

  • Garrick Graham

    I tried this recipe out and it turned out awesome! My friends are making me make more!

  • Ana T

    I just made these cookies today and oh…my…gosh…THESE ARE FAAAANTASTIC! Mine came out flat though, is that how it’s supposed to be or is it supposed to be poofy?

  • elize

    I liked it. I used this same recipe to make brownies and thy turned out delicious. Thank you for this recipe.

  • elsie

    Could you use peanut butter in this recipe? I made the nutella cookies for my grandson he loved them, but said they would be awesome with peanut butter.

    I don’t know. Try it out and see how it works. ~Garrett

  • teelaehn

    These turned out so good! They’re lovely dark little cookies just like the picture, and they have such a rich flavor. The chopped hazelnuts really make them stand out, and I don’t normally like nuts in my baked goods. I even forgot to add the other 2 tablespoons of flour (whoops!) and they still turned out great. I found 10 minutes in the oven was the sweet spot; crispy on the edges but still a little chewy in the center. Thank you for another delectable recipe, Elise and Garrett :)

  • Dana

    Made these this summer and they turned out great! Had to adjust the recipe for high altitude (6300ft+) by changing the 2 tablespoons of flour to 2 HEAPING tablespoons of flour and some more nutella and butter for moisture. Perfect! So yummy!

  • Anastasia

    These cookies really highlight the great taste that nutella has to offer. It doesn’t matter if you like flat, chunky, chewey, soft, or flat cookies, everyone will love these! They come out perfect if you take the time scoop the cookie dought with a tbsp measure. This way it comes out the perfect size and bakes perfectly. I love these cookies!

  • yani

    would it be okay to use a blender? because i don’t have an electric mixer.

    A blender and a stand mixer are two totally different things. Just use a wooden spoon and stir the old fashioned way. ~Garrett

  • Becky

    Sweet. God. In. Heaven. Where has this recipe been all my life? Growing up in a firmly Sicilian family, Nutella was just a staple. I found it funny that it became the “in” thing as I got older. I cannot wait to try these! Hmmmm…. wonder if my boss will let me leave now if I promise to bring her a batch? ;)

  • Heather

    Turned out great! My husband doesn’t like nuts, so I omitted them and they’re so soft and gooey! However, the recipe made nowhere near 6 dozen; more like 2 dozen :-)

    Heather, the only way you got 2 dozen was if you made really huge cookies. I’ve made this recipe in restaurants and at home dozens of times and always get 6 dozen +/-. ~Garrett

  • Jen

    Oh dear sweet lord. I don’t know whether to thank you or curse you for this recipe. Like a poster above, I used white chocolate chips because that’s all I had on hand. I imagine they’d be even better with chocolate but they’re absolutely dangerously good as it is. It’s a good thing I live with family or I may have eaten a whole pan on my own.

  • Heidi

    Totally made these tonight! They are, AMAZING! However, instead of hazelnuts I used macadamias, and white chocolate chips instead of straight chocolate chips! Good recipe! Will definitely be making more of these. :)

  • James

    Could you please tell me how much a stick and a cup weigh in grams?

    Many thanks.

    There is a conversion tool on the left hand side bar of the recipe page. So you know, 1 Ounce = 28.3495231 Grams. One stick of butter is 1/2 cup, or 4 ounces. ~Garrett

  • Anonymous

    Mmmmm, I love Nutella. Can I omit the nuts and to make the cookies chewy, what can I do? Thanks. I also think this would look and taste great coated with powdered sugar.

    Cook them less for a chewy cookie. Yes, you can omit the nuts. ~Garrett

  • Angeline

    Are the measurements for the dry ingredients what I should have after I sift them or before the sifting?

    The measurements should be the same, regardless. Measure, then sift for the sake of ease. ~Garrett

  • Tina

    Cookies look fabulous, and I’m planning on making them for a school bake sale, but I need to know if I can refrigerate the dough for a few days, or freeze it prior to making the cookies? Alternately, do you think that they would freeze well? I’ve got commitments the 2 nights before the sale, so I was hoping to make the dough early, and then bake them up the morning of. Thoughts?

    You can freeze the dough by wrapping it well in plastic wrap. As for the cookies, well, you can just pop those in an airtight container. They should keep for a few weeks in the freezer. ~Garrett

  • Sakurako

    These cookies were SCRUMPTIOUS.

    They didn’t turn out like the ones in the picture – perhaps I packed the dough in too tightly while making the tablespoon drops? They ended up not spreading at all and overall keeping their half-dome shapet, which is just fine with me, but I’m wondering if anyone else had that problem? Maybe it was because I was hand-mixing my last batch of dry ingredients? (My mixer died on me, and I had about 1/3 cup of dry ingredients left, so I mixed by hand everything else.)

    Either way, they were a big hit with my family and friends, and I fully intend on making these a staple at my house.

  • Angie

    These were delicious! My brother even enjoyed them, and he’s a pretty picky eater when it comes to sweets. I had to cut down the baking time by 3 minutes – the mini batch that I had had a very black bottom with 12 minutes.

    How long would the dough last if I were to freeze or refridgerate it?

    A few days. You could also shape the dough into logs, wrap them in plastic wrap, and store them in the freezer. Slice and bake them as needed. ~Garrett

  • Glynis Maruk

    Yet another great, and consistent recipe from Garrett. Prepared dough as directed, and baked as directed, simply great! I had never tried Nutella, but did go right out and buy it. Dangerous stuff to just have sitting on the shelf though!

  • pam

    Can I make them without the nuts? If so, do I need to change any measurements?

    Feel free to omit the nuts. The recipe does not need to be altered. ~Garrett

  • Ashley

    This was a DELICIOUS cookie. I

  • sun jae

    Ho. My. Good. Thanks ever so much for this recipe! I made them yesterday – didn’t add the chocolate chips (I wanted just the Nutella taste) or hazelnuts (’cause I didn’t have any at the time) and those are now my favourite cookies in the whole wide world (with your white chocolate pistachio oatmeal cookie though)! I’ll definitely add some hazelnuts next time though. Thank you thank you thank you!!!! ^_^

  • Brenda

    I made these cookies tonight and they’re really good! Mine didn’t turn out crunchy, they’re soft just how I like em. I didn’t add hazelnuts, just some chocolate chips and they’re super yummy! Thanks for the recipe!

  • Lorri

    LOVE these cookies! I made them as part of my Christmas cookie trays but have been making them all fall. My husband can eat like the whole batch in a couple days. SO so so good.

  • Dawn

    I’ve made these two or three times now and they are fabulous. I also use white chocolate chips and cook for 10 min for a soft and chewy cookie with just a touch of crispness around the edges. I’ve used hazelnuts and walnuts–I find either to work just fine.

  • Nikki

    Elise dear, I made these tonight and they were amazing! Just a note: they turned out to need 25 minutes for me in the oven – could this be because I made them bigger when I sized them on the sheet? :O

    You’re the best! I love your recipes and I’m your biggest fan. :D Your recipes are a staple around our house, especially for this beautiful season.

  • 00hmai0.0

    OMG! I love Nutella and I love these cookies. We didn’t have hazelnut so we did without. It was the first time my sister tried making cookies and now she is bragging that she makes the best cookies. We were making cookies for Christmas, but these were all gone in less than an hour. Everyone wanted to “test” the cookie and “something is wrong with it so have to eat another one” until it was all gone. Now I have to run out and get a bigger jar of Nutella! We ate half the jar while making it. Thank you so much. I would love to see more Nutella recipes…

  • Eileen

    I’ve been hearing so much about Nutella lately, that I bought my first jar & made your cookies today. They’re delicious! For anyone out there who is intimidated by baking with all of the detailed directions, I was raised by a mother who simplified recipes, and most are quite forgiving. This one is! I blended the wet ingredients all together at high speed for 2 minutes. I then added the dry ingredients all together (no sifting) and blended at low speed. I added the chips & nuts last. I skipped the dough chilling * just spooned them directly onto the cookie sheet & cooked as directed. They came out delicious & looked exactly like your picture. So, for the lazy cooks out there, like me, give this recipe a try!

  • Erika

    I just made these and they are really delicious but mine spread (a lot). I tried making different sizes (smaller spread even more) and even chilled the last batch of dough for a while (an hour). I tried reading through the comments to see if anyone else had this problem but, wow, these cookies really generated a lot of banter! So, sorry if I am asking a question someone has already asked. Any tips appreciated!

    Hmm, your oven may be running a little too cold so that the dough is spreading out faster than it can cook. I keep an oven thermometer in my oven to better gauge my oven which runs about 50 degrees hotter than it should. ~Garrett

  • Lulu

    These cookies are delicious! I toasted the hazelnuts in a frying pan before beginning the recipe, and cut the sugar down to 1/2 cup each white and brown, because Nutella is already really sweet.

    My boyfriend who has a major sweet tooth, declared them “awesome”. These will go in my Christmas cookie gift bags this year.


  • LAJulie

    These are delicious. Especially right out of the oven. Next time I may try toasting the hazelnuts, I think that can make a good thing even better.

  • Mrs4444

    Made these tonight and ate TONS of the DELICIOUS dough. Sadly, in my cookie dough haze, I spaced out and forgot to put the dough in the fridge before baking. They came out of the oven flat as pancakes. Do you think that’s why?

    There are a number of reasons this could have happened. Softening butter in the microwave rather than by letting them come to room temp. can do it. So can using margarine, the oven temperature being off, humidity, altitude, etc. Without being there it is hard to say, but yes, not popping them in the fridge might be the cause. ~Garrett

  • Kris

    I made these tonight and they are fantastic! This is my favorite food blog and none of your recipes have ever let me down. Thanks!

  • tina

    I hate to ask this and sound like a complete newbie, but how many jars of Nutella would be in one cup?

    It sort of depends on how big your jar of Nutella is; they come in different sizes. One cup is 8 ounces. ~Elise

  • TK

    Hi! I am planning to make these soon, as they look mouth wateringly delicious :D
    I was just wondering, is parchment paper the same as wax paper? Thanks a bunch.

    No, they are different. Wax paper will screw up your oven. You can do this recipe without it, but the cookies will brown more on the bottom. ~Garrett

  • Lana

    I made these and didn’t add the hazlenuts and substituted chocolate chips for a whole bag of white chocolate chips. I also used Ghiradelli cocoa powder. They are wonderful!!! The cookie dough is a very firm consistency to work with. I used a tiny ice cream scoop to put them on parchment paper and bake. I would encourage you to try them. They would also be good with a cream cheese – powdered sugar mixture between them to make a sandwich cookie.

    Thanks for a great recipe!!

  • Jane

    Oh, bliss and happiness. If anything tastes better than butter and sugar creamed together, it’s butter and sugar and nutella creamed together. I have yet to bake the dough but I can’t imagine anything but delicious results.

  • Susan

    Thanks for this great recipe! The cookies are great is all respects – texture, flavor & appearance!

  • Stephanie

    Sooo yummy! I will cut the sugar a little bit next time, but other than that, these cookies were divine. I only baked them for 10 minutes and they came out soft and chewy. Thank you for the recipe!!

  • Garrett McCord

    Just a little note, these cookies were recently featured on the dessert menu’s cookie plate at Grange restaurant in Sacramento. To elevate them just a bit more we toasted the hazelnuts to enhance the flavor a bit.

  • Frith

    Garrett – these are fabulous! By some marvelous accident, I found myself with four large jars of Nutella and not much else in the pantry. So I made some changes based on what I had at hand – used sweetened cocoa and cut the sugar a bit, fewer chocolate chips, no hazelnuts, bit added about a cup of crunchy peanut butter. They were so good, I had to force myself to stop. Thank you!

  • SJ

    Hey! I’m going to make these cookies later on but I would like to know one cup of Nutella is equal to how many grams?

    SJ, there isn’t really an answer I can give to this. A cup is a measure of volume, but a gram is a measure of mass. ~Garrett

  • Inga

    Just made these last night and they were amazing. They look just like the picture posted and taste fabulous! Not a strong Nutella flavor (fine by me), almost brownie-like in taste, crispy (yay!), but meltingly rich, and delicious with a cold glass of milk. My 8 year-old loved them also and he is picky! I did notice they spread a lot, but fortunately I spaced them about 2 inches apart, so no smooshing. Also, I would lean towards 10-11 minutes cooking time if you wanted to ensure a little more softness in the middle, but good either way! Don’t be fooled by the puffy look when you pull them out of the oven; they settle down right away into bumpy splendor.

  • Shanon

    These were so good! I already made them twice and both times they were a huge hit. One question though: is there a reason to use parchment paper instead of a greased cookie sheet? thanks.

    Parchment won’t give you a greased bottom for one. Also, I find it helps prevent any darkening and burning on the bottom. It also is more successful in preventing sticking to the pan. ~Garrett

  • Elizabeth

    Well, I needed to drop by and say that I so loved these cookies. Even my husband loved these, the man who will *not* eat nuts!

    And they were a big hit for the 2 year old, who told me that they had “big chocolate” in them :)

  • Erin

    I just made these, and they turned out horrible! I followed the directions to the T, so I don’t know what went wrong. They were completely flat and were extremely big. Then I took them out of the oven they were all connected and smooshed together. But, I dropped the dough by tablespoons. I couldn’t taste the nutella, and after I ate one I did not want another. It was a waste of my time and money. I wonder what happened?

    Did you use level tablespoons? If you did a heaping tablespoon, that could easily double the size of the cookie. As for the taste, perhaps one of your ingredients was off. ~Elise

  • Nadia

    I made these last night. We didn’t have Hazelnuts since I couldn’t find them at the store. So we just added extra chocolate chips! We baked them for 10 mins and they remained very soft in the middle! They turned out delicious! My husband who is picky told me today he loved them. He also suggested that I mix in some white chocolate chips. Maybe I will try that next time. Great recipe!

  • Melissa

    Made these today and they are amazing! Wonderful flavor and texture. Thanks for sharing!

  • Sue

    What would happen if I used salted butter?

    The recipe would be saltier. If you use salted butter then omit the salt from the recipe. ~Garrett

  • Joanne

    Hmmm…I really wanted to love these because I love nutella. I was out of hazelnuts, so I stirred them up without. The first sheet was way too sweet, so I put the dough back in the fridge until I had hazelnuts. Baked the rest of them out today with the dough balls rolled in chopped hazelnuts and, while the nuts do cut the sweetness a bit, they’re still on the cloying side for me. The texture is lovely, though, and my kids like them. I’d cut the sugar next time, but not sure what that will do to the texture? Or maybe add more cocoa powder?

  • Stephany

    I had to laugh a little after I made these cookies because I found a way to make the cookies softer without having to change the recipe at all. The day before I baked them I read a comment of someone changing around the whole recipe to try and make them softer and here I accidentally solved the problem in just how I bake them. Maybe you already know this or you bake your cookies on a stone but that’s the answer. I baked the cookies alternating between my stone and aluminum cookie sheets. I found that the aluminum cookie sheet batches were crunchier while the stone batches were much softer. I used the parchment on both. What does the parchment do anyway? Does it just help with sticking and mess? I found the hazel nuts in the bakers isle in those little 1/2 cup pouches they usually have hanging up with the slivered almonds, etc. I was almost afraid I’d never find them but thank goodness I looked a little closer.

    These are amazing cookies!! I prefer the stone baked softer ones but it doesn’t matter which, they are a wonderful flavor and nice change!! Ever since I started cooking and baking from your website my cooking has improved dramatically!! You make me look good and I can’t thank you enough for that. You have seriously changed my life as a wife and a mother of almost 5! Ouch:)

  • Katrina

    MMM… No Joke this recipe has so many comments, these cookies are delicious! Great recipe!

  • Kay

    Yummmmmm! I made these today with the kids — it was hard to keep them from eating all the batter.

    Very good! I followed the recipe as directed – fantastic.


  • Traveling Culinary Artist

    OHMYGOD! My wife made these today, after I casually dropped the printed recipe on her laptop with a note, “We should try these someday!” She surprised me and made them while I was cooking at a client’s in Manhattan! Two cookies are usually more than enough for me but I could not stop at two! Awesome recipe, thanks for sharing!

  • Michele

    I made these over the weekend – yummy! Not too sweet and the hazelnuts made the perfect crunch. I also added some white chocolate chips, as I didn’t have quite enough dark chocolate chips to make 1 cup… Mmmmmmmm!! Thanks for the recipe – this made almost 4 dozen large-ish cookies for me.

  • Mary VanDyke

    Yummmy! I love Nutella SO MUCH! I was wondering if you could just leave out the nuts? I love your blog so much. Thank you for writing. :)

    Feel free. =) ~Garrett

  • Emily

    Uhg! Right now I have a huge stomach ache from eating the cookie dough. But it was worth it! The best cookie dough I’ve ever had (and trust me I’ve eaten many different kinds :]) I have not had a cookie yet , but I know they will be amazing.

  • Ashley

    Has anyone tried them without the chocolate chips? Silly right! I made them with chips and its a bit to much chocolate for my taste, the kids and hubs love them though. I cook, I don’t really bake, but when I do I don’t stray from what the recipe says so any advice on how to leave out the chips will be greatly appreciated!

    You can leave out the chips. ~Garrett

  • Jean Marie

    After being without power for a couple of days, I finally got around to making these yesterday. OMG!! As my son said, repeatedly, they are “amazing.”

  • Gloriana Fernandez

    These are wonderful! I’m a chewy cookie person myself but you are right, these are so good I didn’t care! Thanks for posting :)

  • Callie's Mama

    Can you freeze the dough? If so, do I need tp defrost it before baking? And does it matter whther I leave the dough in the fridge for more than 10 minutes?

    Yes, you can freeze it but defrost it first. It can stay in the fridge for quite a while. ~Garrett

  • Kyla

    Made these cookies, and they were absolutely divine! I had to give them all away to friends and family though…otherwise I would’ve made myself ill. Now I have people begging me to make them again! :)

  • Iris Wood

    Just made the cookies to make ice cream sandwiches for a family get together this weekend, they are delish, however I didn’t get 6 dozen 1-Tbsp cookies. Got a couple short of 4doz. Had to made second batch to have enough. Try them with vanilla ice cream in between, YUMMY.

    I’ve learned that people have different opinions of tablespoons when it comes to measuring dough. Some do level spoonfuls, others heaping spoonfuls. Generally, mine were on the sparse side. ~Garrett

  • Nancy

    These sound terrific. Do you know whether Nutella still contains hydrogenated oils?

    I have no idea. Nutella is made from chocolate, hazelnuts, and sugar for the most part. ~Garrett

  • Hope

    I made these for a co-worker’s birthday at work, and was told I was a “goddess worth worshiping.” I have also given this address/recipe to 4 or 5 people already. I couldn’t find hazelnuts at my local Kroger though, so I used cashews. They seemed to work just fine.

  • Naa

    Oh this is terrible. I’m coming off a no-chocolate diet for my bday next week. I usually eat nutella by the jar; it’s great on bananas, bread, cookies,apples, strawberries and I’ve even used it as topping for my ice cream. I wonder how to make these w/o eggs though. Any suggestions?

    Sorry, not sure about egg substitutes. Here they act as a means of moisture and as a binder for the recipe. I hear good things about a product called Ener-g, but can’t say I’ve tried it. ~Garrett

  • Allie

    I LOVE nutella! It is my companion during my late night college studies… Question? Since I live by myself I was planning to halve the recipe, but would you still add a bit more nutella? I tried a Nutella recipe previously and the Nutella flavor was lost among the mixture!

    I would just straight up halve the recipe. ~Garrett

  • Erin M.

    These came out delicious! The Albertson’s grocery store by my house didn’t carry hazelnuts (I checked the baking aisle and the aisle with snack nuts) so I had to make a trip to Trader Joe’s. Well worth it because these are yum-o. My only problem is that I might eat the whole batch! Thanks for another easy and tasty recipe! :)


  • Bronwyn

    Look amazing. Definitely going to try them. Will use the recipe my Mum sent me for home made Chocolate Hazelnut Spread instead of bought Nutella. It’s very decadent for toast and think it will be great in recipes like these and as for eating by the spoonful… Mmmm!

    Chocolate Hazelnut Spread

    75g Roasted Hazelnuts
    110g Dark Chocolate
    150g Butter
    150g Condensed Milk

    Roast the nuts – place in oven at 150oC for 15 minutes or until skins begin to flake. Roll the hot nuts in a clean tea towel and let them sit (steam) for a few minutes then rub briskly to remove the skins. (If any skins don’t come off, rub handfuls of nuts together).
    Finely chop the nuts (in food processor).

    Gently melt butter and chocolate in double boiler, add condensed milk. Add the hazelnuts and mix well.
    Keep in glass jar. Room temp for up to a few days (gives nice spreading consistency & best hazelnut flavour) or in fridge for longer storage.

    Sounds great! ~Garrett

  • Zack

    For people who prefer chewy, soft cookies like myself, just use extra-big spoonfuls when putting the cookies on the sheet and don’t flatten them out before putting them in the oven. My cookies were probably about 2 Tbsp of dough each, all rolled into a ball and placed onto the sheet, otherwise baked as normal. They came out lovely and plenty chewy! Love the recipe!

  • Katherine

    I love Nutella, too! I usually can’t stop with one spoon, though…. I made these cookies tonight, but with a lot of modifications to make them cakey/chewy instead of crispy (I really prefer chewy cookies!) – bread flour and an extra 2 T than you had, 1 1/4c brown sugar and 1/4c white sugar, melting the butter, twice the salt and baking soda, more chips, and no hazelnuts. The texture was fabulous, but the cookies were really too sweet. I blame that on my use of lotsa brown sugar, but overall I was disappointed that I couldn’t taste much Nutella! The cookies were good, but not what I expected.

    When you change the recipe that much with the intention of greatly altering the final result you shouldn’t expect the resulting product and flavor to be the same as that of the original recipe. I suggest trying to recipe as written. You’ll find it less sweet with a strong Nutella flavor. ~Garrett

  • Loramir

    Couldn’t find any hazelnuts in my grocery store, but found them down the street at Earthfare (for $12.99 a pound! I got just enough for the recipe, so it wasn’t too bad). And apparently hazelnuts and filberts are the same thing, so I learned something today!

  • Marie

    I just wanted to start by saying these cookies came out fabulous. The promise of nutella made me brave my 85 degree kitchen to try this yummy goodness. I was afraid the heat would adversely affect the consiistency, but I just left the dough in the fridge a little extra longer to firm up.

    A couple of notes… 1 13oz jar of nutella is about a spoon more than 1 cup. I wish I knew so I would have not bothered to measure, or the real reason so I would have leftover nutella to enjoy later :)

    This recipe made 30 tablespoon and 23 teaspoon sized cookies. I saw I was running out of dough so switched to the smaller size. FYI if you need to make a specific amount.

  • Melanie

    My friend is currently obsessed Nutella so I made these for him. He makes a sandwich with two cookies and a layer of Nutella in between – his new favourite food.

  • GotChocolate

    Wow, I’ve never heard of nutella? Sorry, but I still don’t know what it is or where to buy it. I’d LOVE to know!

    Any market will carry it. ~Garrett

  • Lili

    I saw this recipe yesterday afternoon and knew that these would be PERFECT to share at event I’m going to today. The cookies are currently in the oven and look DIVINE. (Not to mention the dough it quite tasty on its own). :D Thanks for sharing the recipe!!!

  • elaine

    These sound really delicious. I was just wondering if you could tell me how your flour was measured because when I bake I always measure by weight?

    The measurements are by cups as you can see in the recipe. There is a conversion tool on the site for your convenience.~Garrett

  • Sara

    Mmmm… Nutella. Just the word conjures up fantasies of rich chocolatey flavor. For all you Nutella junkies out there, do yourself a favor and make a batch of nutella cupcakes. They are heaven!

    It’s as easy as making your favorite chocolate cake batter, mix in about 1/2 cup to 3/4 cup Nutella. Bake as you normally would and then frost with Nutella. They are addictive. I made these for a party and people were literally licking the crumbs.

  • Pamela Akihiro

    I am interested in the Nutella bread pudding recipe you mentioned. I love bread pudding and am always looking for new recipes. Where can I find that recipe?
    The cookies are intriguing, can’t wait to try them.

    No recipe. Sorry. I just add some to the custard for the bread pudding. ~Garrett

  • arugulove

    Wow, these look so good. I don’t make a lot of chocolate desserts, but these look amazing.

    What kind of chocolate chips do you recommend? Something milk chocoate? Semi-sweet?

    Whatever you have on hand or prefer is just fine. ~Garrett

  • Gina

    I would like to use whole wheat pastry flour in the Nutella cookie recipe. What would the substitution measurements be? I don’t want to use 1/2 ww and 1/2 white, I’d like to completely sub out the white flour.

    I don’t usually suggest substitutions as I’ve only made this recipe as you see written. It can’t imagine it would be too much of a problem though. Give it a shot and let us know how it works in the comments. ~Garrett

  • Loramir

    Mmmm, those sound amazing even if I’m not big on crispy cookies. Do you get hazelnuts just at the grocery store? I work at a grocery store and I don’t think I’ve ever seen them. Do they come in a jar or what? Hmm. Must track some down because these look amazing.

    Just check the baking aisle. You can usually find some there. ~Garrett

  • Carol

    Did you use dark brown sugar or light brown?

    I usually use dark, but light would be fine. ~Garrett

  • jonathan

    you had me at ‘crispy’. while unorthodox, one of my favorite variations on a s’more is to smear nutella on graham crackers…chcocolate chip cookies if graham crackers aren’t to be had….toast a marshmallow, and …voila.

  • janice lucyk

    In the nutella cookie recipe, it calls for a 1 1/2 sticks of butter, would that be 3/4 cup of butter? My butter comes in one pound quantity.

    Indeed it would. ~Garrett

  • Emily

    Oh my lord… wrong time to see what’s new on here…

    I’m in labor, can’t eat a damn thing, and about to be stuck in a hospital for the next 2 days! Ahhh… I know what I am making the MOMENT I get home!

    OMG! I know pregnant women get cravings but this is the wrong time to browse cookie recipes on the internet! Get thee to a hospital! And congrats!!! ~Garrett

  • Belinda in Australia

    These look fantastic! I plan on making them as soon as I can find out how much a stick and half of butter weighs!?!! We don’t measure butter by sticks in Australia, so is there any way of finding out what that is in weight? Grams if possible, but I can convert if it’s in ounces.

    Mmmmmmm…. nutella AND chocolate chips, I can’t wait!!!!

    Thanks :)

    A stick of butter is 4 ounces or 1/4 pound, or approximately 125 grams. ~Garrett

  • Deb (New Zealand)

    Yum – another way to feed my Nutella addiction!!! Glad there’s no cure for it!!! Did you toast the hazlenuts beforehand to bring out the flavour or just use as is?
    Keep up the great work – glad somebody else has got the spoon in the jar habit as well!

    I just used as is. The nuts will pick up a bit of toastiness in baking. However, you can toast them a bit before hand as well. ~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.

  • 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

  • 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.

  • 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