Chewy edges, soft centers, a little sea salt, and ALL the Nutella in every single chocolate chip bite!
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.
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!
And this magic wouldn’t be possible without…
All hail the Nutella gods. Is that not the most beautiful site you’ve ever seen?
Oh wait, this is.
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.
I saved the best part for last… NO DOUGH CHILLING!! Cookie friends, please tell me you’re as happy as I am about this!!
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
- Preheat oven to 350F. 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. 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.
- 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.
- 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.
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Update in 2017: I make these cookies all the time!
See more Nutella recipes.