Nutella Chocolate Chip Cookies.

Chewy edges, soft centers, a little sea salt, and ALL the Nutella in every single chocolate chip bite!

Nutella Chocolate Chip Cookies on sallysbakingaddiction.com. Soft, chewy, swirled with Nutella, and topped with sea salt. No dough chilling!

I meant to post these swirly twirly Nutella cookies yesterday, but something beginning with C and ending with andy is getting in the way of me having a normal schedule. But hey… at least there’s truffles. (that’s recipe 59 out of 75! Yeeeeeeah!)

I also feel I’m very late to the game making Nutella chocolate chip cookies. Are these soooo 2 years ago? Ugh in my world Nutella is always trendy.

These cookies are the bees knees. They’re a new favorite. From the chewy edges to the soft centers to alllllllllll the damn chocolate, it’s like magic exploded inside a chocolate chip cookie. And by exploded, I really mean swirled. Nutella swirls!

Nutella Chocolate Chip Cookies on sallysbakingaddiction.com. Soft, chewy, swirled with Nutella, and topped with sea salt. No dough chilling!

And this magic wouldn’t be possible without…

Nutella Chocolate Chip Cookies on sallysbakingaddiction.com

All hail the Nutella gods. Is that not the most beautiful site you’ve ever seen?

Oh wait, this is.

Nutella Chocolate Chip Cookies on sallysbakingaddiction.com. Soft, chewy, swirled with Nutella, and topped with sea salt. No dough chilling!

Let me tell ya a thing or two about these here nutella chocolate chip cookies. The recipe is not complicated at all. This is absolutely something you can do and you can do it right. I took what I love about my favorite peanut butter cookies, my favorite chocolate chip cookies, and my favorite butter pecan cookies. I mixed, I matched, and I was more than happy with the outcome. Our cookie jar didn’t stay full for long (who can resist?) and Kevin told me that the extra plate he brought into work didn’t last until 9:15am. Breakfast of champs.

Important Nutella Notes (All notes should be nutella notes.)

1/4 cup of Nutella replaces 1/4 cup of butter in this cookie dough. If we’re using butter, might as well be the chocolate hazelnut variety, right?

Another 1/4 cup of Nutella is swirled throughout the dough. Let me explain. After the cookie dough is beaten and the chocolate chips have been mixed in, add the Nutella. Beat it for only a few seconds so that it is streaking through the dough. Not necessarily worked into the dough.

The trick to the Nutella you will use in this cookie recipe is to stir it vigorously before using. Like natural peanut butters, Nutella’s oils typically rise to the top of the jar as it sits. This oil poses a huge problem to cookies…over-spreading! To fight this, make sure the Nutella is stirred so you get that very, very thick Nutella at the bottom of the jar. If you want your cookies to look like this, this step is crucial. 

With all this fantastic chocolate, I like to add a little sea salt to each baked cookie. The cookies are definitely on the sweet side, so the sea salt balances the flavor out. You can definitely leave the sea salt off the cookies if salty/sweet isn’t your style.

Nutella Chocolate Chip Cookies on sallysbakingaddiction.com. Soft, chewy, swirled with Nutella, and topped with sea salt. No dough chilling!

Nutella Chocolate Chip Cookies on sallysbakingaddiction.com. Soft, chewy, swirled with Nutella, and topped with sea salt. No dough chilling!

I saved the best part for last… NO DOUGH CHILLING!! Cookie friends, please tell me you’re as happy as I am about this!!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Nutella Chocolate Chip Cookies

A new favorite. That is all.

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (148g) Nutella, divided1
  • 2 and 1/3 cups (295g) all-purpose flour (careful not to overmeasure here! spoon & level)
  • 1 and 1/4 teaspoons baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips, divided
  • sea salt, to taste

Directions:

  1. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup (74g) of Nutella until combined.
  3. Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g) of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.
  4. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. My oven has hot spots and yours may too- so, be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, if the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:

  1. I mention this in the post, but in case you missed it: the trick to the Nutella is to stir it vigorously before using. Like natural peanut butters, Nutella's oils typically rise to the top of the jar as it sits. This oil poses a huge problem to cookies...over-spreading! To fight this, make sure the Nutella is stirred so you get that very, very thick Nutella at the bottom of the jar.

Adapted from Chewy Chocolate Chunk Cookies, Butter Pecan Cookies, and Soft Peanut Butter Cookies

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Update in 2017: I make these cookies all the time!

Nutella Chocolate Chip Cookies on sallysbakingaddiction.com. Soft, chewy, swirled with Nutella, and topped with sea salt. No dough chilling!

Nutella Chocolate Chip Cookies on sallysbakingaddiction.com. Soft, chewy, swirled with Nutella, and topped with sea salt. No dough chilling!

See more Nutella recipes.

Nutella Chocolate Chip Cookies - this recipe has it all! If you love Nutella and you love chocolate chip cookies, you need to make these.
Nutella Chocolate Chip Cookies - this recipe has it all! If you love Nutella and you love chocolate chip cookies, you need to make these.

237 comments

  1. I am posting this because my husband just said this was the best cookie he’s ever eaten. And you need to know that. I also cut back the flour based on the other reviews to two cups and two tablespoons. Other than that I stuck to the recipe. My cookies took ten minutes. Pressing the chocolate chips in the top is genius. I prefer them with the salt sprinkled on top but left some without for my son. Awesome recipe – thank you!!!

  2. Amazing recipe- highly recommend! I followed this recipe exactly (and stirred the nutella very well) and the cookies came out perfectly.

  3. one of the best cookies I have ever made!!!
    my friends and family loved them
    thanks <3

  4. Nutella is a favorite in our household. I’ve made the Nutella pound cake a few times before and it was a hit. Decided to make these cookies today and they too turned out perfect. The only thing I did differently was cut back on the granulated sugar by 1/4 cup (don’t like overly sweet cookies) but followed everything else exactly and they are absolutely delicious.

  5. This recipe was awesome! I substituted greek yogurt for butter and turned out perfect. Didn’t find it crumbly at all.

  6. Made these last night – absolutely delicious, perfect, and easy! Followed recipe exactly and had no problems. Definitely making again hopefully as soon as possible, lol! 

  7. Hi there, first of all, great recipe! can’t wait to try it 🙂 Just wondering whether could I replace the chocolate chip to Hazelnuts? If yes, then how much it would be ?

  8. Hi Sally! This is my absolute favorite cookie recipe. I am baking them for Christmas and was wondering if it would be okay to double everything to make a double batch or if some measurements would need to be tweaked. Would I be better off making the recipe twice rather than adjusting the measurements? Let me know — thanks! Happy holidays!! 

    • I always suggest making TWO batches instead of doubling, but you *can* double successfully. I only suggest making 2 batches because it is easier to work with less dough at a time.

  9. Hi Sally!
    Do you think cookie butter (like Trader Joes’ speculoos butter) would work the same way Nutella does here?
    Thanks!
    Jenny

  10. Hi Sally,

    I was wondering…. If I were to brown the butter for these cookies–would I end up needing to chill the dough? I just love browning butter for chocolate chip cookies. Thanks for all your awesome recipes!

  11. This dough and these cookies are extraordinary! I was not successful at getting the Nutella to swirl through the batter very well, but they are awesome even with the second 1/4 cup well mixed in. Thank you for the great recipe. 

  12. Hi Sally, I just made those today – awesome! I cut back on the sugar – Nutella is already pretty sweet on its own, I think. So I ended up using 140g brown sugar and leaving out the granulated sugar completely. They are still sweat enough and simply great! I’ve tried several other Nutella cookie recipes before, but I always found the signature Nutella taste kind of disappeared during baking. This absolutely wasn’t the case with this recipe, it’s probably the “swirl”. 
    By the way, I wanted to thank you for always including the metric measurements in your recipes – they are so much easier to work with, especially when you want to change parts of a recipe, or it’s yield. Or so I think 🙂 

    PS: I wonder if you could come up with a cookie that has peanut butter swirled in?

  13. I made these cookies today and they turned out awesome! Hubby loved them! My dough was extremely crumbly though as I did over mix the Nutella so I decided to add some milk. Also, I used caramel sea salt chips instead of choc chips. I would definitely make these cookies again. Thank you for the recipe!

  14. Hi Sally,

    Thank you so much for this recipe. It got raving reviews. My husband has declared this is favorite cookie and he is not much of a sweet tooth.

    I used your recipe in my own blog. I rewrote the recipe in my own words and shot pictures, you can find it here: https://jennyisbaking.com/2017/02/22/nutella-chocolate-chip-cookies/ Hope you are OK with that.
    Thank you so much!
    Best, Jenny

  15. Made these today and YUM! Messy, but worth it to stir the Nutella and swirl it in. I did not have enough chocolate chips to press them on top of the baked cookies. But no complaints!

  16. These came out absolutely perfect! Great taste and looks better than any other cookie I’ve baked before. Thanks for the recipe!

  17. I have a unused jar of Nutella just waiting to be used for this recipe!! Yum!

  18. These were really good. Almost taste like a chocolate milk cookie.

  19. These cookies were amazing! I cut down the granulated sugar by 1/4 based on how sweet nutella already is, and followed the rest of the recipe to a T. The cookies just came out of the oven 20 minutes ago and they are gooey and chocolatey and so perfect that I’m considering making another batch right now to take into work on Monday. Thank you for sharing!

  20. Sally I made these cookies and i used 1/4 less brown sugar and 1/4 less granular sugar (I always cut down on sugar in any recipe).
    They taste wonderful although a bit drier than your other cookie recipes. I did notice the dough was crumbly. The second batch I only baked for 9 minutes, but to no avail.
    My question is: should I add some milk to the batter to make it less crumbly and possible less dry? Or should I use more butter? Or any other tips like more eggs?
    Thanks !

  21. Pls tell me substitute of egg as I m pure vegetarian n really want to bake this cookies it’s my daughters favourite

  22. Followed the recipe to a T for my drama class. I left them on the counter, went to do a scene and when I came back they were all gone! Trust me, it was a big tupper. They were delicious! Thank you! 

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