Desserts
This Nutella chocolate chip cookie recipe delivers the perfect balance of rich, nutty cocoa and classic chocolate chip flavor in every bite—crispy edges that give way to a chewy center.
The secret lies in the right ratio of Nutella to butter, which creates that signature gooey texture without making the cookies too dense. I perfected this version after testing dozens of variations, and the difference between this and store-bought cookies is night and day.
What sets these apart is the 10-minute chill time before baking, which ensures the cookies spread just enough for that classic shape while staying thick enough to hold their shape.
The Nutella doesn’t melt into oblivion, either—it stays in those delicious pockets of gooey goodness, making each bite taste like a little dessert in itself. This recipe uses simple ingredients, but the technique makes all the difference.
By the time they emerge from the oven, you’ll have cookies with golden, crackly edges and a soft, fudgy interior, all studded with melted chocolate chips and swirls of Nutella.
The aroma alone will have everyone gathering in the kitchen, and the first bite will have them asking for the recipe. These cookies are foolproof—no fancy equipment or special skills required, just patience and a little love.
Serve them warm with a glass of milk, or let them cool slightly for that perfect balance of crisp and chewy. They’re perfect for holidays, potlucks, or just because—no occasion is too small for cookies this delicious. Let’s get baking!
Ingredients for nutella chocolate chip cookies
Twelve ingredients, twenty-four cookies—each bite packed with Nutella swirls and melty chocolate chips.
| Ingredient | Amount | Notes |
|---|---|---|
| Nutella 🍫 | 1 cup | High-quality, not imitation |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for texture |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for lightness |
| Granulated Sugar 🍚 | ¾ cup | White or brown |
| Packed Brown Sugar 🍚 | ½ cup | For chewy texture |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tbsp | Pure, not imitation |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Chocolate Chips 🍫 | 2 cups | Semi-sweet, not milk |
| Flaky Sea Salt 🧂 | 1 tbsp | For finishing |
The Nutella is the star here, so grab the real stuff from the international aisle if your grocery store carries it—it’s worth the extra few bucks for that authentic hazelnut-cocoa flavor. I always get mine from Whole Foods or Trader Joe’s because they stock the good brands. For the butter, Plugrá or Land O’Lakes unsalted are my go-tos, but any cold, high-fat butter works. The chocolate chips? Ghirardelli semi-sweet melts perfectly—don’t even think about using milk chocolate chips. Those won’t cut it here. And trust me, the flaky sea salt on top is non-negotiable for that perfect balance of sweet and salty.
No Nutella? Substitute equal parts melted dark chocolate and hazelnut butter—it’s not the same, but it’ll get you close. Running low on vanilla? Almond extract at half the amount works in a pinch. The baking soda and salt are simple, but don’t skip the sifting—it makes all the difference in texture. If you’re feeling fancy, fold in white chocolate chips or chopped hazelnuts for extra crunch. And if your chocolate chips are old or clumpy, toss them in a bowl with a little cornstarch to keep them from sinking.
These cookies are best baked fresh but reheat beautifully—just pop them in the oven for 30 seconds to revive that gooey magic. Store them in an airtight container for up to 5 days, though they’ll likely disappear faster. Freeze the dough balls for 3 months if you’re prepping ahead—just bake straight from frozen, adding a couple extra minutes. Pro tip: portion the dough into 1.5 tbsp balls for perfectly sized cookies. And if you’re making these for a crowd, double the batch—they vanish in minutes.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to cream butter and sugar—just use your fingers to mash the Nutella into the softened butter until it’s smooth. The dough comes together faster than you can say "chocolate fix."
- Rich Without Effort: That first bite? It’s like a hug in cookie form. The Nutella’s deep cocoa and hazelnut melt with the buttery brown sugar, while the chocolate chips add little bursts of gooey surprise. No fancy techniques—just pure, satisfying flavor.
- Party in a Jar: Between us, these are my go-to for last-minute gatherings. Bake a tray, let them cool, then stash them in an airtight container. They stay fresh for days, perfect for grabbing when friends drop by or when you need a quick dessert after dinner.
- Budget-Friendly Indulgence: Honestly, Nutella cookies feel like a splurge, but they’re not. A single jar of Nutella stretches across multiple batches, and the rest of the ingredients are pantry staples. You’ll get way more cookies for the price of a fancy dessert—plus, they disappear fast.
Step-by-step instructions for Nutella chocolate chip cookies
Here's how to create decadent Nutella cookies with perfect texture and rich flavor every time.
Cream Butter, Nutella, and Sugars Together
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cubed) with the 1 cup Nutella and both sugars (0.75 cup granulated sugar and 0.5 cup packed brown sugar). Beat on medium speed for 3-4 minutes until light and fluffy. You'll notice the mixture nearly doubles in volume and becomes pale—this incorporates air that creates those beautiful crackly tops.
I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. The cold butter cubes should melt gradually into the Nutella, creating a smooth, spreadable base. If your mixer starts to get too hot, pause for 10 seconds to let it cool slightly—this prevents the butter from overheating and losing its texture.
Add Eggs and Vanilla for Rich Flavor
Add the 2 whole large eggs (room temperature) one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 1 tablespoon vanilla extract until fully combined. The mixture might look slightly curdled at first, but don't worry—it will smooth out once you add the dry ingredients.
Here's the thing—room temperature eggs blend more smoothly and create a better texture than cold eggs. If your eggs are straight from the fridge, let them sit in warm water for 5 minutes first. The vanilla extract enhances the Nutella's flavor, so don't skip this step even though it's small.
Mix in Dry Ingredients and Chocolate Chips
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this to the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see some flour streaks—overmixing develops gluten and makes cookies tough.
Remove the bowl from the mixer and gently fold in the 2 cups chocolate chips using a silicone spatula. I like to distribute them evenly throughout the dough so every bite has that perfect chocolate surprise. Don't worry if it looks like too much chocolate—these cookies are built for decadence!
Chill the Dough for Perfect Texture
Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This chilling step is absolutely critical—it prevents the cookies from spreading too thin in the oven and allows the flour to fully hydrate for better texture.
Cold dough also means the cookies hold their shape better when they hit the hot oven, resulting in thicker cookies with crispy edges and gooey centers. I know it's tempting to skip this step, but trust me—your cookies will be so much better if you wait. If you're in a hurry, you can chill the dough for 30 minutes in the freezer instead.
Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop the chilled dough onto the prepared sheets, spacing them 2 inches apart. They'll spread slightly during baking, so don't crowd them.
Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly underdone. The tops should have crackly lines but not be fully set—this indicates they're still warm and gooey inside. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Finish with Flaky Sea Salt
While the cookies are still warm, sprinkle each one with a pinch of flaky sea salt. This adds a beautiful contrast to the sweet Nutella and chocolate flavors. The salt should be evenly distributed—just a tiny sprinkle on each cookie enhances the overall taste without overpowering it.
Serve these cookies warm for the ultimate experience—they're perfect with a glass of cold milk or a cup of coffee. Store any leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Enjoy your decadent Nutella chocolate chip cookies!
Pro Tips For Making Nutella Chocolate Chip Cookies
- CHILL THE DOUGH: Nutella’s fat content makes cookies spread like they’re auditioning for a musical. After mixing, flatten the dough into a disk, wrap it in plastic, and refrigerate for at least 2 hours—overnight works even better. This isn’t just waiting; it’s the difference between cookies that hold their shape and sad, greasy pancakes.
- MEASURE BROW SUGAR RIGHT: Packed brown sugar isn’t a suggestion—it’s a rule. Use the back of a spoon to press it firmly into the measuring cup, then level it off. Skimp here, and your cookies turn out dry and crumbly. I learned this after a batch fell apart mid-bite, and now I double-check like it’s my job.
- USE COLD BUTTER—NO EXCUSES: Take the butter straight from the fridge, cut it into chunks, and let it sit out for exactly 30 minutes before creaming. Any longer, and the fat melts, making your cookies dense. Cold butter = flaky layers. Hot butter = disappointment. No shortcuts.
- UNDERMIX THE FLOUR: Once you add the flour, stop stirring the second it’s incorporated. Overmixing develops gluten, and your cookies turn out tough instead of chewy. Just fold it in until there’s no white left—then call it done. I used to overdo it, and the texture suffered. Now I resist the urge to "get it all."
Best sauces and condiments for nutella chocolate chip cookies
Nutella Drizzle Magic
After baking, let the cookies cool for just 3 minutes before drizzling with warm Nutella using a piping bag or spoon. I like to add about 2 tablespoons of Nutella per batch, heating it gently in the microwave for 10 seconds to make it easier to drizzle.
The warmth helps it spread beautifully without hardening too quickly. 🍫
Salted Caramel Swirl
For a sophisticated twist, mix 2 tablespoons caramel sauce (like Smucker’s or Trader Joe’s) with 1 teaspoon flaky sea salt and swirl it into the dough before baking.
The salted caramel pairs perfectly with the Nutella’s richness. Use a toothpick to create swirls in each cookie after baking for a stunning presentation.
Chocolate Ganache Dip
Heat ½ cup heavy cream and ½ cup chopped dark chocolate together until smooth, then dip the tops of warm cookies halfway into the ganache. Let them cool on a wire rack to set.
This adds an extra layer of decadence and makes them look like they came from a bakery. 💫
Lemon-Zest Brightener
Add 1 teaspoon lemon zest to the dough for a refreshing contrast to the Nutella’s sweetness. After baking, brush the tops with a simple syrup made from 2 tablespoons sugar and 1 tablespoon water, then sprinkle with extra zest. The citrus cuts through the richness beautifully.
Espresso Powder Boost
Mix 1 teaspoon instant espresso powder into the dry ingredients to deepen the chocolate flavor. After baking, drizzle with a little melted dark chocolate mixed with ½ teaspoon espresso powder for an intense, mocha-like finish. This works especially well if you’re serving with coffee.
Whipped Cream Topping
Whip ½ cup heavy cream with 1 tablespoon powdered sugar until soft peaks form. Spoon dollops onto warm cookies and press gently. The cream melts slightly, creating a luxurious texture that complements the Nutella’s gooeyness. Save this for special occasions—it’s a showstopper! 🌟
Nutrition facts
Frequently asked questions
Can I make these cookies without Nutella?
Yes! For a similar flavor, substitute 1 cup melted dark chocolate (60-70% cocoa) plus ½ cup hazelnut butter. Mix them together and let cool slightly before using in place of Nutella. The texture will be slightly denser, but still delicious. For a lighter version, try 1 cup melted white chocolate mixed with 2 tablespoons cocoa powder.
Why do my cookies spread too much?
Over-spreading usually happens when the dough isn't chilled long enough or the butter is too warm. Always refrigerate the dough for at least 1 hour (or 30 minutes in the freezer), and use cold butter cubes. Also, make sure your oven is fully preheated to 350°F—a hot oven prevents excessive spreading. If they still spread too much, try baking at 325°F for 12-14 minutes.
How can I make these cookies crispy instead of chewy?
For crispier cookies, increase the baking time by 1-2 minutes and use slightly more granulated sugar (1 cup total) while reducing brown sugar to ¼ cup. Bake at 375°F instead of 350°F for 11-12 minutes until the edges are deeply golden. Let them cool completely on the baking sheet before transferring to avoid moisture from making them soft again.
Can I use milk chocolate chips instead of semi-sweet?
Milk chocolate chips will work, but they melt faster and can make the cookies softer. For best results, use 1 cup semi-sweet chocolate chips and 1 cup milk chocolate chips for a balanced flavor. If you only have milk chocolate, reduce the amount to 1.5 cups and add ½ cup white chocolate chips to maintain structure. The flavor will be sweeter but still delicious!
How do I store these cookies to keep them fresh?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls (before baking) for 3 months or baked cookies (wrapped individually) for 2 months. To revive stale cookies, warm them in the oven at 300°F for 3-5 minutes or microwave for 10-15 seconds.