You’ll love the sweet and salty flavors in each bite of homemade Nutella chocolate chip cookies. With chewy edges, soft centers, sea salt, and a Nutella swirl, these cookies are simply irresistible. No cookie dough chilling required!
A new favorite cookie recipe for you today! From the chewy edges to the soft centers to all the chocolate, it’s like magic swirled inside a chocolate chip cookie.
Why You’ll Love These Nutella Chocolate Chip Cookies
These cookies have it all going on. I know you’ll love making these and here’s why:
- A lot sweet and a little salty– just like Nutella brownies
- Chewy edges and soft centers
- Everything we love about chocolate chip cookies plus Nutella!
- Easy to make and ready in just 45 minutes
- Beautiful Nutella swirls inside each cookie
- Sprinkled with sea salt on top
- No cookie dough chilling
Behind the Recipe
My Nutella chocolate chip cookie recipe is incredibly simple and packed with so much delicious flavor. I took everything I love about my soft chocolate chip cookies and my butter pecan cookies, and mixed and matched until I was more than happy with the outcome. Your cookie jar won’t stay full for long (who can resist?)!
Ingredients in Nutella Chocolate Chip Cookies
- Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
- Sugars: We use a mix of brown and granulated sugar in these cookies. Brown sugar yields soft cookies and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar.
- Eggs: Use 1 whole egg, plus 1 extra egg yolk. 1 egg provides structure and richness, while 1 extra egg yolk promises a super chewy cookie. I learned this when making my chewy chocolate chip cookies.
- Salt & Vanilla Extract: Both add flavor. Try using homemade vanilla extract.
- Nutella: 1/4 cup of Nutella replaces 1/4 cup of butter in this cookie dough, and another 1/4 cup is swirled throughout. Can’t have Nutella cookies without Nutella!
- Flour: Sturdy all-purpose flour serves as the base of these cookies.
- Baking Soda: Baking soda helps the cookies rise.
- Cornstarch: Cornstarch is a thickening ingredient and the secret weapon in this cookie recipe. 1 teaspoon gives the cookies extra lift and keeps them extra soft. You can’t taste it!
- Chocolate Chips: Use 1 and 1/4 cups of chocolate chips in this cookie recipe.
- Sea Salt: With all of this 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 out the flavor. You can definitely leave the sea salt off the cookies if salty/sweet isn’t your style.
Nutella note: 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. I recommend doing this with my caramel-stuffed Nutella cookies, too.
How to Make Nutella Chocolate Chip Cookies
- Cream the butter and sugars together. This process aerates the butter, which promises soft cookies. Then add the egg, egg yolk, and vanilla extract.
- Add 1/4 cup of Nutella. (Save the remaining 1/4 cup for later.)
- Whisk the dry ingredients together.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Beat in chocolate chips.
- Add remaining Nutella. After the cookie dough is mixed together, add the rest of the Nutella. Beat it in for only a few seconds so that it is streaking through the dough– not necessarily worked into the dough. You’ll notice the dough will be a little crumbly– that’s okay.
- Roll dough into balls. About 1 Tablespoon of dough per cookie.
- Bake. These cookies take about 1o minutes or until edges are slightly golden brown. The baked cookies will look extremely soft in the centers when you remove them from the oven.
- Add extra chocolate chips and a sprinkle of sea salt. This is optional, but as soon as the cookies come out of the oven, sprinkle with sea salt and press a few chocolate chips on top. They’ll melt right down into the cookie, making them extra pretty. And melted chocolate is never a bad thing!
More No Chilling Cookie Recipes
You don’t have to chill the cookie dough for any of these recipes, either.
- Giant Chocolate Chip Cookies
- Crispy Chocolate Chip Cookies
- Black and White Cookies
- Maple Almond Butter Chocolate Chunk Cookies
- Chocolate Chip Cookie Bars
- Peanut Butter Cup Surprise Monster Cookies
Chewy edges, soft centers, a little sea salt, and ALL the Nutella in every single chocolate chip bite!
- 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 pure vanilla extract
- 1/2 cup (148g) Nutella, divided*
- 2 and 1/3 cups (291g) all-purpose flour (spoon & leveled)
- 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
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.
- Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Arrange 3 inches apart on prepared baking sheets.
- Bake the cookies for 10 minutes or until slightly golden brown around the edges. My oven has hot spots and yours may too– 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.
- Cool for 5 minutes on the baking 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.
- Cookies stay fresh covered at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: 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.
- Nutella: 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 Chocolate Chip Cookies and Butter Pecan Cookies
Keywords: Nutella chocolate chip cookies