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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

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 cookie dough balls

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?)!

jar of Nutella with a spoon

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 a white plate
soft Nutella chocolate chip cookies

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!
stack of Nutella chocolate chip cookies

overhead image of Nutella chocolate chip cookies

More No Chilling Cookie Recipes

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

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3 images of Nutella chocolate chip cookies

Nutella Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  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.


  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

Reader Questions and Reviews

  1. Sally after searching many years for the perfect chocolate cookie today i”m happy to say i have found them on your site. Just finished making a batch cannot believe how deeeeelicious these cookies are. Adding the Nutella really made them moist & scrumptious. Thanks for sharing!!!!

  2. Sally, Sally, Sally! OMG!! These cookies are amazing. I saw this recipe and knew I had to make them. I should be so upset with you, as your recipes are doing a number on my willpower for my weight loss plan. 🙂 Oh well, we all need a little indulgence from time to time, right?? Anyone considering making these, please do! Yo will not be disappointed. Another great recipe…thanks again, Sally!

  3. Hi Sally! I am in the process of making these delicious looking Nutella chocolate chip cookies….and I am concerned because my dough is extremely crumbly. I have baked a pan, and while they look and taste good, there was little spreading and I found it difficult to push the chocolate chips into the cookies (the outside was a little hard and when I pushed the edges of the cookies split). Did I do something wrong? Thanks!

    1. Hey Roxanne! So the dough was crumbly, but the cookies spread too much? Usually the two don’t go together, which has me perplexed. I suggest rolling the cookie dough balls and then chilling them for maybe about 1 hour. This will help reduce spreading. I’m glad they taste good!

  4. These, along w all the other recipes I’ve tried of Sally’s, were just fantastic!! I made sure I stirred the Nutella very well. I love that you take out all the guess work, just follow the instructions and a star is born!…er, created. In any case, these went so fast I didn’t get enough for my own mouth so I’ll have to make some more tomorrow! : )
    Can’t wait to try the Nutella Banana Bread next!

  5. I just made these cookies this weekend and all I can say is OMG wow! These may be the best chocolate chip cookies I’ve ever made. Next time I need to make a double batch of them because I just don’t want to stop eating them. Thank you so much for this recipe!

  6. Made these, they tasted great, but the dough is way too dry and crumbly it makes it difficult to roll them and had me worried the whole time about how these dry balls of dough would bake into a cookie.

  7. Made them. Love them! The best cookies I’ve ever made! They are so soft and I love all the Nutella swirls. Thank you for this recipe Sally!

  8. I’ve made lots of your cookies recipes before but this is the first time I feel that something went really wrong. The dough was wayyyyy too crumbly to the point I was having trouble making them into balls. I taste tested them and you could feel the grittiness of the sugar. Do you have any idea what I could have done wrong?

  9. I didn’t think a chocolate chip cookie could get any better. These are the best cookies I’ve ever made and my entire family agrees. And my coworkers too. I sent them all to your blog. Everyone keeps raving about these at work Sally! Thank you for this recipe!

  10. Sally! Mine came out dry! I didn’t over measure the flour. I did the first batch at 10 minutes which I should have known was too much bc historically our oven is pretty hot. But I did the second batch at 8 minutes and they still seemed a little dry. Do you think I should use less flour? Or maybe my Nutella was too old and not oily enough? It was kind of the bottom of the jar Nutella. I also omitted half the white sugar which I found to suite my taste.

    1. Camille, I wonder if it was the consistency of your Nutella. You definitely want it at least a little creamy. I suggest (1) a new jar of Nutella using creamier Nutella from the top of the jar. Then if you find they are still on the dry side, try reducing to around 2 and 1/4 cups flour. These should help!

  11. I made a double batch this morning and the cookies came out amazing! I made half with sea salt and half without, and the sea salt variety was definitely the more popular of the two.

    Everybody wanted the recipe and I just pointed them to your site. This is the 5th cookie recipe I’ve tried from your blog and each one has been a hit. Thanks!

  12. I just made these cookies and they’re honestly the best cookies I’ve ever eaten. Your recipes are foolpoof and your website is always my first point of call, thank you for another amazing recipe !

  13. I tried this recipe tonight. They turned out amazingly delicious. Exceeded all expectation! If all your recipes are like this, there is no need to go to any other website 😉 I baked mine 9 minutes and they came out ooey, gooey, chocolate Nutella deliciousness inside. Thank you for taking care of a nearly insatiable craving!

  14. Those were absolutely fantastic! And my dough wasn’t crumbly at all, it actually was a fluffy perfection 😀 I used the gram-scale though, maybe the measurement is important. And i didn’t use a mixer most of the time but rather mixed it together by hand, maybe that helped too. Also i recognized that if you let the dough sit for a while, it becomes a little crumbly so i guess those who had that problem have to make sure to use the dough right away 🙂 Maybe those tips help some 🙂

  15. Made yesterday and they were a HIT -The devoured them all! For the second half of the batch of dough I added a scoop of neutella in the middle of the cookies which turned out GREAT !

  16. BEST cookie recipe i’ve ever made!! the whole family loved them!!
    perfectly chewy in the middle and crunchy on the outside,
    Thankyou so much for this recipe!!
    will definitely be making them again and again x

  17. I followed the recipe exactly and these turned out amazing!! Thanks for posting!

  18. I made these on Thursday night and followed the recipe exactly (although I used chopped chocolate rather than chips) and they were perfect. I had none of the issues with the dough being too crumbly, and they looked and tasted amazing! I baked 12 and have another 19 dough balls in my freezer. I’m going to drizzle a little warmed nutella over the top of the next batch I bake though as I’m obsessed with it and would like to get a little more of the nutella flavour through. These are now, without doubt, my favourite cookies! Thanks 🙂

  19. OMG.  These cookies are a game-changer.  I constantly find myself on your website when looking for inspiration.  I LOVE nutella – maybe as much as you love peanut butter haha.  Made these cookies last night to carry to my office this morning for our loooong morning meeting.  These were an absolute hit!  They’re used to my baked goods, but these cookies really kick it up a notch with the nutella.

    I “swirled” in my nutella a bit bunch b/c I didn’t turn off my mixer in time, but they were still amazing.  They were slightly crisp on the outside yet sooo chewy on the inside.  I think the corn starch is an awesome touch, and I’ve been practicing what you preach w/ the dark brown sugar vs. regular flavor.  This one is going in the repertoire for sure!  Thank you!

  20. These are seriously delicious!  Thank you for this recipe! I made them for a friend, but ended up keeping a bunch for myself 🙂

  21. HiSally! 

    These look great. Want to  make these but I don’t have cornstarch – what can I substitute and how much?


  22. 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.  

  23. 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.

  24. 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!

  25. 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! 

  26. 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!

  27. 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?

    1. Jacki, I believe this cookie dough will fit nicely into a 9×9 baking pan. I’m unsure of the bake time.

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

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