Desserts
This Nutella chocolate cookies recipe delivers the perfect balance of crispy edges and molten chocolate centers, all wrapped in that signature hazelnut-kissed crunch. The secret lies in using a precise dough-to-Nutella ratio and baking at just the right temperature to ensure gooey perfection every time.
I developed this recipe after testing countless variations, and it's now my go-to for parties or satisfying a late-night sweet tooth.
The dough comes together in minutes with simple ingredients, but the magic happens during the baking process. Using a mix of all-purpose and bread flour creates the ideal texture—chewy yet sturdy enough to hold that rich Nutella filling.
The key is baking at a moderate temperature to allow the centers to soften while the edges develop that satisfying crunch.
What you'll end up with is a tray of golden-brown cookies with visible Nutella swirls peeking through the crispy exterior. Each bite delivers that perfect contrast: a crispy shell gives way to warm, gooey chocolate that melts on your tongue.
These cookies are sturdy enough to handle transport but still warm and fresh from the oven.
Pair them with a glass of cold milk or espresso for the full Italian café experience. The recipe yields about two dozen cookies, making it perfect for sharing or meal prepping ahead. Let's get baking!
Ingredients for nutella chocolate cookies
Simple pantry staples plus one decadent jar. That's all it takes for cookies that taste like a café treat!
| Ingredient | Amount | Notes |
|---|---|---|
| Nutella 🍫 | 1 ½ cups | High-quality, no substitutions |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Bread Flour 🍞 | ½ cup | For chewy texture |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure extract preferred |
| Baking Powder 🧂 | 1 tsp | For slight lift |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Powdered Sugar 🍚 | ¼ cup | For rolling |
| Milk 🥛 | 1 tbsp | For dough consistency |
| Dark Chocolate Chips 🍫 | ½ cup | Optional for extra richness |
Nutella is the star here, so grab the biggest jar you can find—this recipe uses a ton of it. Trader Joe's and Whole Foods often have the best quality, but any store-brand works if it's fresh. The flours are key: all-purpose for structure and bread flour for that chewy bite. King Arthur or Bob's Red Mill brands are my go-to for consistent results. Don't skip the bread flour—it makes all the difference in texture. And if you're feeling fancy, grab some dark chocolate chunks to fold into the dough for extra pockets of gooey goodness.
No Nutella? Melted dark chocolate plus hazelnut butter works in a pinch (mix equal parts), but it won't taste quite the same. Short on bread flour? All-purpose plus 1 tsp vital wheat gluten mimics the texture. The butter needs to be cold—take it out of the fridge 20 minutes before mixing so it's soft but not melted. For the chocolate chips, Ghirardelli or Lindt brands melt beautifully, but store-bought chips are fine too. Want extra flavor? Add a pinch of cinnamon to the dough—it pairs perfectly with the Nutella.
These cookies keep for 5 days in an airtight container, but they're best fresh from the oven. Double-wrap leftovers in plastic wrap and foil to maintain crispness. For meal prep, bake them slightly underdone (3-4 minutes less) so they soften up perfectly when reheated. Store in the freezer for up to 3 months—just thaw at room temperature before serving. Pro tip: Sprinkle extra powdered sugar right after baking for that bakery-fresh look.
Why You'll Love This Recipe
- No-Mix Magic: I swear by this dough—just cream butter, fold in Nutella, then toss with flours. No chilling, no fuss, and zero food processor required. Honestly, the only measuring I do is eyeballing the Nutella swirls.
- Rich Twice: That first bite hits with crispy edges, then melts into a gooey Nutella center. The bread flour gives it a chewy backbone, but the real star? The way the chocolate stays soft even when the cookies cool. (Yes, even on a Tuesday night.)
- Party in a Jar: Make a double batch, store them in an airtight container, and boom—you’ve got last-minute gifts or dessert for company. I’ve sent these to friends for birthdays, and they always come back begging for the recipe. (Between us, I don’t share easily.)
- Budget Indulgence: A jar of Nutella and a bag of flour stretch farther than you’d think. These cookies cost me pennies per serving but taste like a bakery treat. Plus, the leftovers? They vanish faster than I can say “second helping.”
Step-by-step instructions for Nutella chocolate cookies
Here's how to create decadent, chewy cookies with rich Nutella flavor and gooey chocolate pockets—every bite is pure indulgence!
Cream Butter and Nutella Together
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold, cubed) on medium speed for 2-3 minutes until smooth and fluffy. This ensures proper aeration for a light texture. Gradually add the 1.5 cups Nutella, mixing on low speed until fully combined—about 1 minute. The mixture should be thick, creamy, and hold its shape when dropped from a spoon.
I like to press the Nutella into the butter using a spatula to break up any lumps. This step is crucial for distributing the chocolate-hazelnut paste evenly throughout the dough. If the mixture feels too stiff, let it sit at room temperature for 5 minutes while you prepare the dry ingredients.
Mix in Wet Ingredients and Combine
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 tsp vanilla extract and 1 tbsp milk until fully incorporated. The dough should be smooth and slightly thick—if it looks too dry, add 1 tsp milk at a time until it reaches a soft, playdough-like consistency.
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 cup bread flour, 0.5 cup granulated sugar, 1 tsp baking powder, and 0.5 tsp salt. Sift the dry ingredients directly into the wet mixture and mix on low speed for 30-45 seconds until just combined. Avoid overmixing—you should still see small flour streaks. Fold in the 0.5 cup dark chocolate chips by hand using a silicone spatula to distribute them evenly.
Chill the Dough for Perfect Texture
Divide the dough into two equal portions and flatten each into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours (or up to 24 hours). Chilling is non-negotiable—it prevents the cookies from spreading too much in the oven and allows the flavors to meld. The dough should feel firm but still pliable when you press it gently.
Here's the thing—if you're short on time, you can freeze the dough disks for 1 hour as a shortcut. Just make sure they're completely solid before rolling and cutting. The cold dough also makes it easier to handle without sticking to your fingers.
Roll, Cut, and Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out one dough disk to ¼-inch thickness. Use a 2-inch round cutter to cut out cookies, pressing straight down (don't twist) to maintain even thickness. Place cookies 2 inches apart on the prepared sheets—this gives them room to spread slightly without touching.
Bake for 10-12 minutes until the edges are golden brown and the centers look slightly underdone. The tops should have a crackly texture, but the centers should still feel soft when pressed gently. Rotate the baking sheets halfway through for even baking. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent over-browning.
Roll in Powdered Sugar for Final Touch
Once the cookies have cooled completely, roll each one in the 0.25 cup powdered sugar using your fingers or a small sieve. This adds a delicate, sweet coating that contrasts beautifully with the rich Nutella flavor. Place the finished cookies on a wire rack and let them sit for 10 minutes before serving—this allows the powdered sugar to adhere fully.
For the ultimate experience, serve these cookies warm with a glass of cold milk or a cup of espresso. The combination of chewy texture, gooey Nutella pockets, and crispy edges makes these cookies irresistible. Store any leftovers in an airtight container for up to 5 days, though I doubt they'll last that long!
Pro Tips For Making Nutella Chocolate Cookies
- CHILL THE DOUGH: DESCRIPTION: Nutella’s fat content makes this dough sticky—like, "you’ll wonder if you can even scoop it" sticky. Give it 30 minutes in the fridge before baking, or the cookies will spread into sad, flat pancakes instead of thick, fudgy rounds. (Yes, even if you’re impatient like me.)
- WEIGH YOUR FLOUR: DESCRIPTION: That "cup of flour" in recipes is a lie—spooning it in compresses it, making your cookies denser than a brick. Use a kitchen scale for the bread flour (120g) and all-purpose (200g); the difference in texture is night and day. (I learned this the hard way after biting into a cookie that tasted like a hockey puck.)
- UNDERMIX THE NUTELLA: DESCRIPTION: Fold the Nutella in just until combined—overmixing turns your dough into a greasy, sad paste. Stop when you see streaks of chocolate, then let the butter and sugar do the work. This keeps the cookies tender, not tough. (Your future self will thank you.)
- BAKE IN BATCHES: DESCRIPTION: Crowd the pan, and your cookies turn out greasy and underdone. Bake two at a time on the middle rack, rotating the tray halfway through. The first batch will look perfect; the second might need 10–15 extra seconds. (This isn’t the prettiest method, but it’s the tastiest.)
Creative variations of nutella chocolate cookies
Italian Café Twist
Transform these cookies into a true Italian café experience by adding a thin layer of espresso powder (about 1 tsp) to the dough. This enhances the Nutella's chocolate depth and pairs perfectly with a shot of espresso.
For presentation, serve on a marble slab with a small cup of freshly brewed espresso and a dusting of cocoa powder. 🌟
Salted Caramel Fusion
Mix ¼ cup salted caramel sauce (like Trader Joe's or Smucker's) into the Nutella butter mixture for a sweet-salty twist. Top each cookie with a small drizzle of caramel before rolling in powdered sugar.
The contrast of salty caramel and rich Nutella creates an irresistible flavor profile that's perfect for gifting.
White Chocolate & Raspberry
Replace half the dark chocolate chips with white chocolate chips and fold in ¼ cup freeze-dried raspberries (crushed) for a fruity crunch. The tartness of the raspberries cuts through the sweetness, creating a sophisticated flavor. Use a 2-inch fluted cutter instead of round for an elegant look. ✨
Mexican Chocolate Spice
Add 1 tsp Mexican chocolate powder (like Abuelita) and ½ tsp cinnamon to the dry ingredients for a warm, spiced twist. Top with a sprinkle of coarse sea salt after baking.
The cinnamon enhances the hazelnut flavor while the salt balances the sweetness—this variation is perfect for fall gatherings. 🌶️
Vegan Nutella Option
For a vegan version, substitute Nutella with 1.5 cups vegan chocolate hazelnut spread (like Nocciolata or homemade blend of melted vegan chocolate + hazelnut butter). Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water per egg) and vegan butter.
The texture remains chewy, though slightly denser. Roll in powdered sugar for that classic finish. 💚
Cookie Sandwiches
Cut cooled cookies in half horizontally and spread 1 tsp Nutella** between layers. Add a sprinkle of crushed hazelnuts or chocolate chips for extra texture. These make stunning dessert platters—stack 2-3 cookies per tower and secure with a toothpick. Serve with warm chocolate sauce for dipping. 🍪
Nutrition facts
Frequently asked questions
Why does my dough look too dry or crumbly?
This usually happens when the butter is too warm or you've overmixed the dough. The butter should be soft but not melted—take it out of the fridge 20 minutes before mixing. If the dough is crumbly, add 1 tsp milk at a time until it holds together. Avoid overmixing after adding the flour, or the cookies will be tough.
Can I make these cookies without Nutella?
Yes! Mix 1 cup melted dark chocolate with ½ cup hazelnut butter (or ¼ cup ground hazelnuts) to replicate the flavor. For a quicker option, use 1.5 cups chocolate hazelnut spread (like Nutella's vegan alternative). The texture will be slightly denser, but still delicious.
How do I prevent the cookies from spreading too much?
Chilling the dough is the key! Roll out the dough disks and refrigerate them for at least 2 hours (or freeze for 1 hour as a shortcut). Also, use cold butter and avoid overworking the dough. Rolling the dough to ¼-inch thickness and baking at 350°F helps too.
Are these cookies gluten-free?
Not as written, but you can adapt them! Replace the all-purpose and bread flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add ½ tsp xanthan gum to improve texture. The cookies will be slightly denser but still delicious. For extra crunch, bake them 1-2 minutes longer.
Can I make these cookies ahead of time?
Bake the cookies up to 5 days ahead and store them in an airtight container at room temperature. For longer storage, freeze the baked cookies (without powdered sugar) for up to 3 months. Thaw at room temperature before rolling in powdered sugar.