Nutella Chocolate Chip Cookies

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!

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

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

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

Nutella Chocolate Chip Cookies on sallysbakingaddiction.com

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.

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

How to Make Nutella Chocolate Chip Cookies

  1. Cream the butter and sugars together. This process aerates the butter, which promises soft cookies. Then add the egg, egg yolk, and vanilla extract.
  2. Add 1/4 cup of Nutella. (Save the remaining 1/4 cup for later.)
  3. Whisk the dry ingredients together.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined.
  5. Beat in chocolate chips.
  6. 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.
  7. Roll dough into balls. About 1 Tablespoon of dough per cookie.
  8. 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.
  9. 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!

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!

More No Chilling Cookie Recipes

You don’t have to chill the cookie dough for any of these recipes, either.

Print

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. Arrange 3 inches apart on prepared baking sheets.
  5. 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.
  6. 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.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. 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.
  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 Chocolate Chip Cookies and Butter Pecan Cookies

Keywords: Nutella chocolate chip cookies

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

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.

300 Comments

Comments are closed.

  1. Desiree Kantande says:

    Can I make this into a jar recipe to give as a gift ? If so how should I go about it ? 

  2. 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!

  3. 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?

    1. Use less baking time. Or maybe your oven runs hot …then lower the temp to 325°. Another tip is don’t over mix. Hope this helps ☺

  4. Can you use homemade chocolate hazelnut spread?

    1. I can’t see why not!

  5. Laura Wlodarczyk says:

    Hi Sally! Can I freeze these cookies? 

    1. Sure can! See make-ahead tip.

  6. 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!

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

  8. 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!

  9. 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!!

  10. 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!

  11. Can I omit the chocolate chips for this recipe.

    1. Yes, feel free to leave them out!

  12. 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?

    1. Linda Murri says:

      Add a piece of bread to your cookie jar. I’m surprised that this really works.

  13. What kind of sea salt do you use?

  14. 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

    1. You can add a pinch of salt to the batter or even better sprinkle a bit of sea salt on top to cut any sweetness!

  15. 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

  16. Paulina Ceballos says:

    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!

    1. I’m so glad you are able to make them work for you, Paulina!

  17. Hi sally! Can I omit the eggs? I want to make it vegetarian

  18. Erin & Sarah says:

    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!

  19. 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.

    1. You are welcome, Isabella! I’m glad you enjoy them!

  20. Rae Mercado says:

    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.

  21. Hi Sally! I only have dark brown sugar, can I use that instead or do I have to reduce the amount of sugar?

    1. You can use all dark brown sugar– no need to reduce the amount.

  22. Hi Sally,
    Can we make this cookies without using eggs?
    Or is there any substitute for eggs?

  23. 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/

  24. Amanda Kamprath says:

    I am definitely making these for my upcoming cookie exchange! However, I don’t have cornstarch. Can I substitute that or just leave it out altogether? Thanks!

    1. You can simply leave it out altogether – no need to replace. Enjoy!

  25. Hey how can I replace the eggs ?? My son is allergic ?

    1. Hi Katya, I haven’t tested this recipe with an egg alternative but let me know if you try.

  26. Just made these using the metric measurements. So easy and they taste DELICIOUS! I used a small ice cream scoop to make the dough balls and they’re just perfect. Will definitely be making these again! Many thanks for a great recipe.

    1. I’m thrilled you enjoyed them so much, Fiona!

    2. Hi Sally. Thank your for this recipe. I have tried and loveeeeeee it so much. Its simple and easy yet it taste good. However, I think I made a mistake because the cookie didn’t expand like you did. So I pressed before put in the oven. Please advise cause I want at least mastering in making cookies hehe. Thank you in advance :3

  27. Hi Sally! These look to die for and I’m wanting to bake them for my friends birthday this week as she is a Nutella fanatic like myself but was just wondering if you flatten the cookies a little before cooking or just leave them in the ball shape?

    Thanks! 🙂

    1. Hi Jenae! I do not flatten the cookie dough balls before baking.

  28. Hi,

    I just made these recipes and they are a bit harder than I expected. I baked them for about 10-13 mins. I varied on the batches to see what works but all of them hardened especially around the edges.
    I did replace 1 tsp cornstarch with 2 tsp flour and I used caster sugar instead of granulated sugar. Not sure if that was the cause of it.
    Also the surface of these cookies was a lot more cracked. Maybe that can help identify why they were so crunchy.

    I have made regular choc chip cookies before and they generally come out a lot softer.

    Thanks!!!

    1. Hi Neha, The extra flour will make your cookies much less soft and more dry. If you don’t have cornstarch just leave it out without replacing it with anything. The cornstarch is used to keep the cookies extra soft!

  29. I swear by this cookie recipe and share it with everyone! I’ve tried a lot of different ones and always come back to this one as you get the perfect cookie! Love

  30. OMG, these baked perfectly. I used a more “natural” brand of Nutella, and they turned out wonderful. Adding this to my list of favorites.

1 5 6 7

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×