Nutella Chocolate Chip Cookies Recipe
Indulgently soft cookies with pools of melty Nutella swirls and chunks of chocolate that create an irresistible combination of hazelnut and cocoa flavors in every bite.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">170g unsalted butter, softened</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">150g light brown sugar, packed</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">1 large egg yolk, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">200g semi-sweet chocolate chips</li> <li class="ingredients-single-item">150g Nutella</li> <li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Cookie scoop</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This extended creaming process incorporates air that will help create a tender cookie texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until completely combined and the mixture looks smooth and glossy. The extra egg yolk adds richness and contributes to a chewier cookie texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing will develop too much gluten, resulting in tough cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gently fold in the chocolate chips until evenly distributed throughout the dough. The dough should be soft but not sticky at this point. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Microwave the Nutella for about 10 seconds to make it slightly more fluid. Add dollops of Nutella to the cookie dough and gently swirl it through using a knife or spatula. Don't overmix - you want visible streaks of Nutella throughout the dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Cover the dough and refrigerate for at least 2 hours or overnight. This resting period allows the flour to fully hydrate and prevents the cookies from spreading too much during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Preheat your oven to 175°C and line baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, portion the dough into balls about 2 tablespoons in size. Place them on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone. Don't overbake! The cookies will continue to firm up as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> If desired, sprinkle a tiny pinch of flaky sea salt on top of each cookie immediately after removing from the oven. The salt enhances the chocolate flavor and creates a delicious sweet-salty contrast. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The Nutella pockets will be molten when hot, so be careful on the first bite! </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. For the best flavor and texture, slightly warm refrigerated cookies in the microwave for 10 seconds before enjoying. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I chill cookie dough before baking?
Chilling cookie dough for at least 2 hours allows the flour to hydrate fully and solidifies the butter, preventing excessive spreading during baking. This results in thicker, chewier cookies with better texture and more concentrated flavours—especially important for swirled Nutella cookies.
What creates the best Nutella swirl effect in cookies?
For perfect Nutella swirls, slightly warm the Nutella (10 seconds in microwave) before adding dollops to your cookie dough. Use a knife or spatula to gently marble it through the dough without overmixing. This creates distinct pockets that become molten pools when baked.
Can I freeze chocolate hazelnut cookie dough for later use?
Absolutely! You can freeze the prepared dough in two ways: either as a whole batch (thaw in refrigerator overnight before scooping) or pre-portion into balls and freeze on a tray before transferring to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
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