The best Nutella Chocolate Chip Cookies are soft, chewy, and studded with chocolate chips, with ribbons of Nutella folded into each cookie for a rich, hazelnut-chocolate finish. This recipe has been a go-to for years because it consistently delivers a slightly crisp edge framing a tender, gooey center. I’ve refined it to balance texture and flavor so every bite has plenty of chocolate and Nutella without being overly sweet.
Bring the flavor to your chocolate chip cookies!
Cookies say a lot about a person. Do you favor thin and crisp cookies, big bakery-style cookies, or ones that are soft and chewy with gooey centers? If you love chewy centers, slightly crisp edges, lots of chocolate, and swirls of Nutella, this recipe is made for you. It combines straightforward ingredients with a few technique tweaks that make a noticeable difference in texture and flavor.
Over many batches, I learned four key lessons that help these cookies turn out perfectly every time:
- Melted butter yields a chewier cookie; cold butter creates a cakier texture. For a tender, chewy crumb, use melted butter.
- Brown sugar contains molasses, which contributes moisture and chewiness. A higher ratio of brown sugar to white sugar keeps cookies soft and flavorful.
- Egg yolks add richness and tenderness. Egg whites are mostly water and encourage spreading, so using one whole egg plus an extra yolk balances moisture and structure.
- Bake at a slightly lower temperature for a longer time to preserve a soft center while crisping the edges—low and slow is often the trick for chewy cookies.
Once I had the basic chocolate chip cookie down, I started swirling in Nutella for an extra layer of indulgence. The Nutella doesn’t just add flavor; it creates spots of melty, hazelnut-chocolate goodness that contrast beautifully with the cookie dough and chocolate chips. This version is now my favorite for gatherings, cookie swaps, and whenever I want a reliably great cookie.
If you’re convinced (and you will be), add Nutella and chocolate chips to your shopping list. These cookies are forgiving, easy to make, and perfect for sharing.
How to make Nutella chocolate chip cookies
Make the dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl combine melted butter with brown sugar and white sugar until smooth. Beat in one whole egg and one egg yolk, then stir in the vanilla extract. Add the dry flour mixture and mix until everything is just combined; avoid overmixing to keep the cookies tender.
Add chocolate chips and Nutella: Fold the chocolate chips into the dough by hand with a spatula. Drop small dollops of Nutella over the dough and use a small spatula or butter knife to gently swirl the Nutella into each mound of cookie dough—this creates pretty ribbons without fully blending the Nutella into the dough. You can bake the dough right away or cover and chill it briefly to firm it up for easier shaping.
Shape and bake: Scoop dough balls slightly larger than a golf ball and place them on parchment-lined baking sheets with spacing between each cookie. Bake at 325°F for 15–20 minutes. The cookies should be set at the edges but still soft in the centers when you remove them. Let the cookies cool on the baking sheet or on a wire rack for several minutes so they finish setting without losing their chewy center.
More recipes with Nutella
If you can’t get enough Nutella, try these additional Nutella-inspired treats—each one highlights Nutella’s creamy, hazelnut-chocolate flavor in a different format: snacks, bars, cookie cups, and cheesecake bites.
Nutella Chocolate Chip Cookies
24 cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup butter, melted
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 12 ounces chocolate chips
- ¼ cup Nutella
Instructions
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Preheat the oven to 325°F (160°C).
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Whisk together the flour, salt, and baking powder in a medium bowl.
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In a large bowl, combine the melted butter with the brown and white sugars. Stir until smooth, then add the whole egg, the extra egg yolk, and vanilla, mixing until incorporated.
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Stir in the dry ingredients until just combined. Use a hand mixer on medium speed if preferred, but stop as soon as the flour is incorporated to keep the cookies tender.
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Fold in the chocolate chips by hand. Spoon small dollops of Nutella onto the dough and gently swirl into each ball with a knife or spatula so you have ribbons of Nutella, not complete mixing.
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Drop the cookie dough by large tablespoons (a bit larger than golf ball size) onto a parchment-lined baking sheet, leaving space for spreading.
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Bake at 325°F for 15–20 minutes, until edges are lightly golden and centers are still soft. Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to finish cooling.
Notes
- Dough storage: Cookie dough keeps well in the refrigerator for up to 7 days. For longer storage, freeze the portioned dough balls for up to 6 months and bake from frozen, adding a minute or two to the bake time as needed.
- Cookie storage: Once baked and fully cooled, store cookies in an airtight container at room temperature for 5–7 days. Reheat briefly in a low oven or microwave for a soft, just-baked texture.
Nutrition Facts
Carbohydrates 33g (11%)
Protein 2g (4%)
Fat 10g (15%)
Saturated Fat 7g (35%)
Cholesterol 32mg (11%)
Sodium 111mg (5%)
Sugar 24g (27%)
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