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 use this trick to soften butter quickly 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! If you have any extra, try these Nutella swirl cheesecake bars next.
- 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! I use a touch of cornstarch in these Biscoff chocolate chip cookies, too.
- 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
- Chocolate Chip Cookie Bars
- Peanut Butter Cup Surprise Monster Cookies
Nutella Chocolate Chip Cookies
- 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 (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
Instructions
- 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.
Notes
- 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.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack
- 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
I know this is supposed to be sweet but this recipe has far too much sugar. The sugar was the (over) dominant taste which was a shame as otherwise they are nice biscuits. I will make again but cut down on the sugar content.
★★★★
Most DELICIOUS cookies!!
★★★★★
OMG, these baked perfectly. I used a more “natural” brand of Nutella, and they turned out wonderful. Adding this to my list of favorites.
★★★★★
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
★★★★★
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.
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!
You can simply leave it out altogether – no need to replace. Enjoy!
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!
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/
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!
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.
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.
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!
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!!
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!
Would this be suitable for a cookie pizza? If so, how long should I bake it?
I haven’t done it but now I want too!! I would bake it on 350 for about 20-25 minutes – just keep an eye on it. Let me know how it turns out!
These are my go to cookies! I love the Nutella with the sea salt on top! I also adore the fact that there’s no chilling involved! (for those I-want-cookies-NOW-days)
I actually make them without the chocolate chips most of the times, I just love the Nutella so much!
Thanks for the great recipe, Sally 🙂
I think I may have found my new favorite chocolate chip cookie!! As soon as I mixed up the dough, I just KNEW these were going to bake perfectly and taste even better! I made the recipe as is (I forgot the sea salt at the end, next time!) and they were amazing! Especially love that it’s no chill time!!! My ball team RAVED about them too so I know it’s not just me! Thanks for the amazing recipe!!
These came out absolutely perfect! Great taste and looks better than any other cookie I’ve baked before. Thanks for the recipe!
Made these today and YUM! Messy, but worth it to stir the Nutella and swirl it in. I did not have enough chocolate chips to press them on top of the baked cookies. But no complaints!
I made these cookies today and they turned out awesome! Hubby loved them! My dough was extremely crumbly though as I did over mix the Nutella so I decided to add some milk. Also, I used caramel sea salt chips instead of choc chips. I would definitely make these cookies again. Thank you for the recipe!
This dough and these cookies are extraordinary! I was not successful at getting the Nutella to swirl through the batter very well, but they are awesome even with the second 1/4 cup well mixed in. Thank you for the great recipe.
Hi Sally!
Do you think cookie butter (like Trader Joes’ speculoos butter) would work the same way Nutella does here?
Thanks!
Jenny
The cookies (and cookie dough) may be a little crumbly because cookie butter is thicker than Nutella. For cookie butter, I suggest these cookies: https://sallysbakingaddiction.com/2015/12/13/biscoff-chocolate-chip-cookies/
Hi Sally! This is my absolute favorite cookie recipe. I am baking them for Christmas and was wondering if it would be okay to double everything to make a double batch or if some measurements would need to be tweaked. Would I be better off making the recipe twice rather than adjusting the measurements? Let me know — thanks! Happy holidays!!
I always suggest making TWO batches instead of doubling, but you *can* double successfully. I only suggest making 2 batches because it is easier to work with less dough at a time.
Amazing recipe- highly recommend! I followed this recipe exactly (and stirred the nutella very well) and the cookies came out perfectly.
I am posting this because my husband just said this was the best cookie he’s ever eaten. And you need to know that. I also cut back the flour based on the other reviews to two cups and two tablespoons. Other than that I stuck to the recipe. My cookies took ten minutes. Pressing the chocolate chips in the top is genius. I prefer them with the salt sprinkled on top but left some without for my son. Awesome recipe – thank you!!!
Just baked these this afternoon and they came out great! I mistakenly mixed in the whole 1/2 c. of Nutella instead of holding back 1/4 c. to do the swirl. The dough did not seem to suffer at all from the mistake and the final cookies are just the perfect balance of gooey, chocolatey, chewiness that tastes amazing. A+ recipe!
Hey Sally! You mentioned that these cookies are on the sweet side and my family is not a fan of really sweet cookies . Although I plan on sprinkling a little sea salt on these, do you think it would be alright if I reduce the amount of chocolate chips to 1 cup? Thanks so much! Excited to give the recipe a try! 🙂
Hi Gela! You can reduce the chocolate chips to however many you and your family prefer. I’ve even made these with NO chocolate chips. Still quite tasty.
These were so delicious! Pockets of warm nutella made my day! Thanks for the thorough directions about how to achieve the swirl. You’re the best!
These cookies turned out great! The sea salt added a nice finishing touch.
I made these today exactly as directed. They are FABULOUS! My husband said they might be the best cookies ever- and he does not usually care for Nutella (silly man). Thank you for this recipe and for all the baking tips regarding measuring, etc. It is so very helpful!