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.

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!!

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Nutella Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


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 pure vanilla extract
  • 1/2 cup (148g) Nutella, divided*
  • 2 and 1/3 cups (295g) 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

Instructions

  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. 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.
  3. Adapted from Chewy Chocolate Chunk Cookies, Butter Pecan Cookies, and Soft Peanut Butter Cookies.

Keywords: Nutella chocolate chip cookies

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.

288 Comments

    1. Hi Marlene! It does, yes! But I always suggest making two separate batches because working with more dough could lead to over or under-mixing.

      1. Sally, these are PERFECT! I use your recipes regularly but some just stand OUT!! This is one! I made these for my Nutella loving daughter’s engagement party but I actually did double the recipe and my 1992 Kitchen Aid ultra power got the job done. I didn’t have any issues with mixing, every last cookie baked beautifully, no spreading, and NO LEFTOVERS! Another guaranteed favorite from you Sally! thank you!

    1. You can use either light or dark brown sugar. I would refer to light brown sugar as regular brown sugar. Unless you are thinking of another type of sugar?

      1. I ended up going out and buying light brown sugar. I used to think dark brown sugar was regular then when I had this question I searched it up and learned the difference. Thank you so much for this recipe… I tried it and the cookies came out delicious and a huge hit in my family!!

  1. I’ve baked these cookies twice and everyone that’s tasted it loved it! My boyfriend literally said it was crack. The only thing was, my second batch did not have that marble look—I think I used too much flour (didn’t measure it to the T) and the 1/4 cup of nutella was actually 1/5 and the batch was already dark looking. But the taste was the same. Thank you for this easy delicious recipe!

  2. is it normal for these cookies to be a little crunchy. i like my cookies to be as soft as the red velvet chocolate chip cookie recipe you have. i just made these and they aren’t as soft as I would like them to be. Is there something I can do to make them softer?

  3. I’ve seriously made 4 batches of this in under a week! Everyone who tries them loves them! I’ve switched it up a used dark chocolate chips, or white chocolate chips in some! I have also tried them drizzled with white chocolate, and with and without sea salt! My husband said this is our go to chocolate chip from now on!

  4. They don’t flatten on their own. Necessary to flatten before baking if you want real cookies instead of balls. Otherwise tasty recipe.

  5. These cookies are a favorite of mine and everyone who has tried them. While they are good with regular flour, I think using almond flour takes them up a notch and makes them to die for! I substitute the same amount of almond flour as regular flour. Amazing recipe!

  6. I just made these and had one….how in the world am I going to keep myself from eating the whole plate of them!! These are soooo very good!!! I forgot to sprinkle with the salt at the end but added the optional chocolate chips. Divine cookies!!

  7. This was amazing! Thank you for this recipe!! I took a batch of these in to my office and were literally gone in 5 minutes. Awesome recipe, Sally!

  8. I made these cookies and they were amazing when they were fresh out of the oven. However, and this happens to me often with cookies, they quickly completely harden (Even if I keep them in a cookie jar). How can this be avoided?

  9. Hi Sally
    I am making this cookie with my friend for my teacher. But I’m afraid that this cookie will be too sweet. So can I adjust the amount of sugar? If so, how much can I use?
    Thanks

  10. You did it again!!! I have used almost all ur recipes and this one is the bomb!! Out of this world yummylishy!! you can’t eat just one!! I used 1/2 cup butterscotch chips and 1/2 cup semi sweet chocolate chips only baked 10 minutes and put 3 each sea salt Carmel chips on each cookie after I baked them and they were to die for!! Thank you Sally for making our day once again! I used the egg white in your almond poppy seed tea cakes as I was making them too and came out so light and fluffy very yummylishy!! Made 26 mini muffins about 14 minutes baking. Thanks again Sally

  11. I have left the 0.5 cup of sugar out and the sweetness was perfect. The cookies expand a lot in the oven, so make sure to leave sufficient space between them! The cookies were for my Cookie Monster boyfriend, he said they are the best! I added a pecan nut on top and the salt. Perfect!

  12. Could these be made into cookie cups? If possible, how long would you estimate the baking time to be, and how much dough should be used for each cup? Thanks!

    1. Absolutely. Use about 1.5-2 Tbsp of dough per cookie cup. I estimate about 15 minutes bake time, but use your best judgement on doneness. Enjoy!

  13. I have made these cookies several times now and they are always a hit. I was apprehesive at first since I thought the chocolate would be overpowering – but it is not at all. I suggest chocolate chunks and the sea salt is a must. They are so easy and my go to cookie. Thanks again Sally for another dependable and yummy recipe.

  14. Omg I just stumbled across this recipe and can’t wait to try it. Quick question, I read the post and recipe. So am I correct that you only add 1/4 cup butter and 1/4 nutella. Then another 1/4 cup nutella at the end. Sorry I just want to make sure I completely understand this recipe. Thank you!

    1. Hi Rae, this recipe calls for 1/2 cup of butter. Cream that with the sugars. You’ll add 1/4 cup of Nutella to the dough after you add the egg, yolk, + vanilla in step 2. The other 1/4 cup is added in step 3.

  15. Could this recipe be used with cookie cutters? I have a friend that wants a Star Wars themed dessert but I know would love this recipe!

    1. Hi Ashley, No these cookies wouldn’t hold a cookie cuter shape, but your friend might enjoy these: https://sallysbakingaddiction.com/cream-cheese-cookies-nutella-glaze/

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