Addictive Recipes from a Self-Taught Baker

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 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 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

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 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 Soft, chewy, swirled with Nutella, and topped with sea salt. No dough chilling!

Nutella Chocolate Chip Cookies on 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.


  • 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


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

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

Nutella Chocolate Chip Cookies on 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.


  1. I made these yesterday for a cookie exchange that’s tomorrow and the dough was so horribly dry I had to spend at least 20 seconds “smooshing” each one into into a ball shape, even though I used a brand-new jar of well-stirred Nutella. The final product was a ball-shaped chocolate-flavored cookie that could probably break a tooth, even though I followed the instructions and “Nutella notes” word-for-word. I wouldn’t recommend this recipe and am kind of embarrassed to even put them on the table tomorrow.  

  2. I just made these, and they came out perfectly! I can’t wait to bring them to work and share with coworkers! 

  3. I don’t comment on recipes usually but these were very good! It’s an updated chocolate chip cookie. I loved the dough and the cooked cookie 🙂 Thanks for this yummy recipe that I will be sure to make again.

  4. These are good but I also found them dry.  I VERY carefully measured the flour and as soon as I started mixing it in I knew it was too much. My favorite chocolate chip cookie recipe is almost identical to this one except it only uses 2 cups and 2 tbsp flour, so I was worried this might happen. BUT – I will make them again just using less flour because despite being dry they were very good!

  5. Let’s start at the beginning. . I didn’t know if I should make these but when I read the comments and the people said they looked, tasted and were amazing I said lemme try them. Well I did and THEY WERE AMAZING… I made three batches. Everyone loved them and I can’t wait to make them again. Thanks for sharing the recipe! 

  6. I LOVE these cookies and they’re so easy to make!! When I roll them in my hands to make the dough balls I then make a slight dip in the middle and put a teaspoon of Nutella in it, straight from the jar, and then fold the dough onto it and re roll into balls. If that makes sense! It makes the most amazing gooey centre and my husband loves them a little warm with a cup of tea! Perfect!

  7. hey sally ! I have been making stuff from your blog a long time now and i absolutely LOVE how they turn up ! They are always amazingly perfect and these cookies came out gorgeous as well ! I tried them once for my brother and he and his roommates loved them! The nutella got mixed in a little too much last time but they were still perfect. Am gonna try them again today 😀 hope to get the same results. Thankyou for posting such detailed recipes! 

  8. These were the first cookies I made (so far cookies were not really my thing, love the cheesecakes, muffins, bars more). But these were fantastic and turned out just perfectly. As had to make them ahead I chilled them in the fridge for 1 day 🙂 However I made 3 batches: first for 10 minutes, second 9 minutes, last one 8 minutes – it turned out 8 minutes is enough, they bake themselves while cooling, but guess it depends on the oven 🙂

  9. These are the BEST.COOKIES.EVER! I made these for Christmas and I’m pretty sure poor santa didn’t get any because they were eaten prior to his arrival so now I’m baking a second batch and it has only been 4 days since I baked the first batch.

  10. Can I make this recipe but bake as cookie bars? If so, would a 9×13 pan suffice or more of an 8×8 or 9×9?

  11. Can I substitute cake flour for all-purpose flour for this recipe? 

  12. I just made these and they are the BEST cookies I have ever had!  Amazing recipe!  Thanks for sharing!!

  13. I made these today exactly as directed. They are FABULOUS! My husband said they might be the best cookies ever- and he does not usually care for Nutella (silly man). Thank you for this recipe and for all the baking tips regarding measuring, etc. It is so very helpful! 

  14. When I made this, the batter looked too wet, and the cookies ended up coming out super flat. Do you know what i’ve done wrong? or if i overmixed. I added more flour to the rest of the batch, but even then the batter wasn’t coming out crumby at all.

    • Did you skip any ingredients or change anything at all? Cookie dough shouldn’t be wet like cake batter.

      • I used Land O Lake salted butter & Gold Medal all purpose flour if that helps. But I didn’t change or skip anything. I also noticed that the dough was darker than it should be. Not sure at what point I went wrong.

  15. This might be a ridiculous question..Can I use this dough to make cookies using cookie cutters for certain shapes?


  16. i just finished making these and they turned out picture perfect. sally, you’re recipes are always great. i may tweak them a bit to fit my oven and likes but your base recipes are always consistent. for these cookies, i warmed the nutella a bit in the micro to make the consistency creamy. i also followed another persons rec of using 2 cups plus 2 tbsp flour. baked at 350 for 8 min and then let them cool on the rack. i did not use chips because i just LOVE nutella 🙂 

    Next time i will try the nutella pound cake. Thanks again! 

  17. hi sally! thanks for sharing your recipe to us! Nutella is my all-time fav!!! I’m gonna try this reciope =]
    I just have a little wonder…. can i swirl in more nutella? i love nutella so much that i would like to raise the nutella taste to its maximum. how much nutella can i stir in maximumly without affecting the dough texture and the spreading?
    many thanks =]]]  looking forward to your reply

    • This amount is the best in order for the cookies to turn out properly. Maybe there is a different recipe online using more? I’m really unsure without testing!

      • thanks!!
        and may i ask, if i dont add chocolate chips to the cookies after baking, do i have to press the ball of doughs flat before baking in order to make them perfect in the spreaded thin shape?

      • Yes, I would press them flat.

      • hi sally, i had just made your cookies yesterday.
        they turn out wonderful! very chewy cookies, loaded with chocolate. thanks so much for your recipe!!!

  18. These cookies turned out great!  The sea salt added a nice finishing touch.

  19. Hey Sally! I love these cookies, but is there a way I can add more nutella in the cookies without ruining them?

  20. Hi Sally,
       I love these cookies. I have made them several times and they are awesome! A total crowd pleaser. I usually follow this recipe down to the last drop, however I am out of baking soda. Can i replace it with baking powder or some other substitute agent? 

  21. Hello Sally I made this recipe today but the cookies in the oven where beautiful but then went down a lot and are, it looks like with a lot of fat.  I used a flour for cakes, with baking powder included what is the difference between All purpose flour? 


    • Ana, that would be the issue- you need to use all-purpose flour. The two act completely differently. Especially in cookies!

      • Hello Sally
        thanks for your answer! Were I live the flours are different, we have cake flour 45 or 55, bread flour 65 and more. The 65 has a protein of 10 (9.6), do you think is enough? 

  22. These were so delicious!  Pockets of warm nutella made my day!  Thanks for the thorough directions about how to achieve the swirl.   You’re the best!

  23. Hey Sally! You mentioned that these cookies are on the sweet side and my family is not a fan of really sweet cookies . Although I plan on sprinkling a little sea salt on these, do you think it would be alright if I reduce the amount of chocolate chips to 1 cup? Thanks so much! Excited to give the recipe a try! 🙂 

    • Hi Gela! You can reduce the chocolate chips to however many you and your family prefer. I’ve even made these with NO chocolate chips. Still quite tasty.

  24. Hi Sally! I was wondering if I want to make half a batch, should I use only 1 egg or should i mix 1 egg and 1 egg yolk and then use half of that!.

  25. Sally – I have made a few of your recipes and they’ve always turned out perfect, but these were love at first bite! Thanks so much for sharing! 

  26. Just baked these this afternoon and they came out great! I mistakenly mixed in the whole 1/2 c. of Nutella instead of holding back 1/4 c. to do the swirl. The dough did not seem to suffer at all from the mistake and the final cookies are just the perfect balance of gooey, chocolatey, chewiness that tastes amazing. A+ recipe!

  27. Sally, These cookies are great. I just made then and they turned perfectly.  I had made a Nutella cheesecake and had leftover Nutella so I decided to see what else I could make. The first place I looked was your blog. Thanks for sharing all the recipes. I always know recipes will taste great when I get them from you. Thanks again,Jon 

  28. Hi Sally! These cookies are amazing! I want to bake a batch for a party but a few of my friends don’t eat eggs. Is there any substitute for the eggs that I could use?

  29. I love your recipes but for some reason mine turned out really dry. 🙁 any suggestions? I followed through everything and they hardened into balls. I tried putting more butter on the remaining dough left to see what happens 🙁

  30. I’ve never felt as if I was a good enough baker to post on a recipe, but I made a few changes to the recipe that made everyone love them even more! I added about 1/2 of a small box of vanilla pudding mix, used a pinch less flour than recommended, and added a bit of milk, all to keep them super moist and chewy. I bake a lot of cookies and everyone said that these are the best! Good luck!

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