Desserts
This Nutella chocolate chip cookies recipe combines the rich, nutty depth of hazelnut spread with classic chocolate chip indulgence, creating cookies that are impossible to resist. The secret lies in swirling Nutella into the dough before baking, ensuring every bite delivers gooey chunks of chocolate and hazelnut goodness.
After testing countless variations, I’ve perfected a method that guarantees crispy edges and a tender, chewy center—just like your favorite bakery, but with a luxurious twist.
The recipe requires only a handful of simple ingredients, including all-purpose flour, brown sugar, and, of course, Nutella and chocolate chips. The dough comes together in under 15 minutes, and the cookies bake in the oven for about 12 minutes at 350°F, yielding golden-brown cookies with caramelized edges.
The Nutella swirls create pockets of creamy, nutty flavor that contrast beautifully with the classic chocolate chips.
What makes these cookies truly special is how they balance texture and flavor—each bite offers a crispy exterior, a soft interior, and layers of Nutella and chocolate that melt into a decadent finish.
They’re perfect for satisfying sweet cravings, impressing guests, or packing for school lunches. The aroma alone will have everyone in the kitchen asking for seconds.
For an extra touch, chill the dough for 30 minutes before baking to enhance the flavor and prevent excessive spreading. Store leftovers in an airtight container for up to five days, though they rarely last that long. Let’s get baking!
Ingredients for nutella chocolate chip cookies
Simple pantry staples plus Nutella and chocolate chips—everything you need for irresistible cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure extract for flavor |
| Nutella Hazelnut Spread 🍫 | ½ cup | Original flavor preferred |
| Semi-Sweet Chocolate Chips 🍫 | 1 cup | Enjoy Life brand for allergies |
| Baking Soda 🧂 | ½ tsp | Pure, not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Granulated White Sugar 🍚 | ¼ cup | For cookie tops (optional) |
The Nutella is non-negotiable here—Ferrero Rocher or the classic jarred version both work, but avoid imitation spreads. For butter, Land O’Lakes or Plugrá are reliable choices, but don’t use salted. The chocolate chips? Ghirardelli or Nestlé are standard, but Enjoy Life is a great allergy-friendly alternative. Brown sugar should be packed—use a spoon to press it into the measuring cup. If you're in a pinch, Trader Joe's sells pre-packed brown sugar that works perfectly. The vanilla extract matters too—pure, not imitation—for that authentic flavor.
No Nutella? Substitute with equal parts peanut butter and cocoa powder, though the texture won’t be identical. Running low on chocolate chips? Chopped chocolate bars work in a bind, but they melt unevenly. The dough will feel sticky—don’t overwork it. If your kitchen’s hot, chill the dough for 30 minutes before baking to prevent spreading. For extra richness, fold in white chocolate chips alongside the semi-sweet ones. The baking soda and salt are simple but critical—Diamond Crystal baking soda is my go-to, and always use fine sea salt for balance.
Store baked cookies in an airtight container at room temperature for 5 days, though they’ll likely disappear faster. For longer storage, freeze portions for up to 3 months. Reheat in a 350°F oven for 3-5 minutes to restore crispiness. The dough can be refrigerated for 48 hours before baking—perfect for meal prep. If you’re making these for a crowd, double the batch, but bake in two batches to avoid overcrowding the pan.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this dough—just creaming butter and sugars until fluffy, then folding in Nutella and chips. No stand mixer, no fuss, and the texture comes out perfectly chewy every time.
- Rich Without the Guilt: That first bite of warm cookie? Pure Nutella bliss. The brown sugar keeps it moist, the butter makes it tender, and the chocolate chips melt into little pockets of happiness—no weird aftertaste, just pure indulgence.
- Party in a Jar: Honestly, these are my go-to for last-minute gatherings. Bake a batch, store them in an airtight container, and pull them out for coffee dates, potlucks, or even as a "I’m-not-cooking" dinner side. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Here’s what sold me—they cost pennies to make but taste like a bakery treat. Butter, sugar, flour? Pantry staples. Nutella’s the star, but a little goes a long way. Plus, they freeze like champs, so you’re always covered.
Step-by-step instructions for Nutella chocolate chip cookies
Here's how to create rich, swirled cookies with Nutella and chocolate chunks that stay perfectly chewy.
Cream Butter and Sugars Together
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter with the 0.5 cup granulated sugar and 0.5 cup packed brown sugar. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy, nearly doubling in volume. You'll notice the color lighten slightly as air incorporates—this is essential for achieving that signature tender texture.
I like to scrape down the sides of the bowl with a silicone spatula every minute to ensure even mixing. The butter should be completely smooth with no visible lumps. If it feels too soft or melts completely, chill the bowl in the refrigerator for 5 minutes before proceeding—this prevents overmixing later in the process.
Add Eggs, Vanilla, and Nutella
Reduce the mixer speed to low and add the 2 whole large eggs, one at a time, mixing just until each is fully incorporated. After the second egg, add the 1 teaspoon vanilla extract and mix for another 10 seconds. The mixture will look slightly curdled, but that's normal.
Next, reduce the speed to low and gradually add the 0.5 cup Nutella hazelnut spread, mixing until fully combined. The Nutella will give the dough a rich, nutty flavor and create those beautiful swirls when baked. If the dough feels too sticky at this point, don't worry—it will come together once we add the dry ingredients.
Combine Dry Ingredients and Fold in Chocolate
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 dry mixture to the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see small flour streaks—the dough shouldn't look completely uniform yet.
Remove the bowl from the mixer and fold in the 1 cup semi-sweet chocolate chips by hand using a silicone spatula. Be gentle to avoid melting the chocolate. The dough will be thick and sticky, but that's exactly what we want for chewy cookies. If it feels too stiff, let it sit at room temperature for 5 minutes to soften slightly before proceeding.
Chill the Dough for Perfect Texture
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours if you prefer. This chilling step is crucial—it allows the flour to fully hydrate and the butter to solidify slightly, which prevents excessive spreading in the oven. The dough should firm up enough to handle easily when you're ready to bake.
I know it's tempting to skip this step, but trust me—chilled dough yields cookies with a thicker center and crispier edges. If you're short on time, you can freeze the dough for 30 minutes as a quick alternative, though the texture won't be quite as perfect.
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 1.5-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart. For that classic cookie look, sprinkle each mound with a pinch of the 0.25 cup granulated white sugar (if using).
Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly underdone. The tops should have a crackly texture with visible Nutella swirls. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for the ultimate gooey experience!
Pro Tips For Making Nutella Chocolate Chip Cookies
- CHILL THE DOUGH: After mixing Nutella into the butter-sugar-egg base, pop the dough in the fridge for at least 30 minutes—yes, even if you're eager to bake. I learned this the hard way when my first batch spread into monstrous flat pancakes. Cold dough holds its shape, and the Nutella stays concentrated in each bite instead of bleeding all over the pan.
- MELT BUTTER SLOWLY: When creaming the butter and sugars, use a stand mixer (or hand mixer) on medium-low for 2-3 minutes until light and fluffy. I used to crank it high and end up with greasy, dense cookies. The butter needs to soften gradually, not melt into a soupy mess that fights with the Nutella’s richness.
- USE ROOM-TEMP EGG: Take your eggs out of the fridge 10-15 minutes before mixing—no need to warm them further. Cold eggs can cause the butter to seize up, and the dough will feel gummy instead of smooth. Trust me, your cookies will thank you when they’re tender, not tough.
- UNDERBAKE BY 30 SECONDS: Nutella cookies look done when the edges are golden but the centers still jiggle slightly—pull them out 30 seconds early. They’ll firm up as they cool, and overbaking turns them into dry, sad hockey pucks. A toothpick with moist crumbs is your goal, not clean.
Pro cooking tips for this dish
Dough Consistency Secrets
The dough will feel thick and sticky—this is normal! If it feels too soft, chill it for 15 minutes before handling. I use a KitchenAid stand mixer with the paddle attachment for mixing, but a hand mixer works too.
Avoid overmixing after adding flour, or your cookies will turn out tough. The dough should hold its shape when scooped but still be slightly tacky to the touch. 🌟
Nutella Swirl Mastery
For perfect swirls, fold the Nutella into the dough gently after mixing wet and dry ingredients. Avoid overmixing—just combine until evenly distributed. When baking, the Nutella will create beautiful marbled patterns as it melts.
If you want extra swirls, use a piping bag with a small round tip to pipe lines of Nutella onto the dough balls before baking. This creates a stunning visual effect and extra gooey pockets.
Butter Temperature Matters
Use cold, cubed butter for the dough to prevent excessive spreading. If your kitchen is warm, chill the mixed butter-sugar mixture for 5 minutes before adding eggs. I like to press the butter cubes between parchment paper with a rolling pin to soften them slightly without melting.
This ensures the cookies hold their shape while baking. 🧈
Baking Sheet Prep
Line your baking sheets with parchment paper or use silicon baking mats for easy release. I prefer parchment because it prevents sticking and makes cleanup effortless. Space cookies 2 inches apart to allow for spreading.
If your oven runs hot, reduce the temperature to 340°F and bake for 13-14 minutes instead of 12.
Chilling for Better Texture
Never skip chilling the dough! Rest it for at least 1 hour in the refrigerator—this prevents spreading and enhances flavor development. For extra-rich cookies, chill overnight.
If you're in a hurry, freeze the dough balls for 30 minutes before baking. The cold dough will yield thicker, chewier cookies with crispier edges. 💡
Sugar Sprinkle Trick
For that bakery-style finish, sprinkle each dough ball with a pinch of granulated sugar before baking. The sugar melts slightly, creating a caramelized crust. I use a fine-mesh sieve to distribute the sugar evenly.
For a decorative touch, mix in a few colored sugars or crushed nuts alongside the regular sugar. This adds texture and visual appeal to your cookies.
Nutrition facts
Frequently asked questions
Can I substitute Nutella with another spread?
Yes! For a similar flavor, try mixing 1/4 cup peanut butter with 1/4 cup cocoa powder to replace the 1/2 cup Nutella. If you want a sweeter alternative, use 1/2 cup chocolate hazelnut spread (like Ferrero Rocher). Just note that texture and richness may vary slightly.
Why do my cookies spread too much?
Overmixing the dough or using warm butter are the most common causes. Always use cold, cubed butter and mix just until combined. Chill the dough for at least 1 hour before baking—this helps maintain shape. If your kitchen is warm, freeze the dough balls for 30 minutes before baking.
How do I make these cookies crispier?
For crispier edges, bake at 375°F instead of 350°F for 10-11 minutes instead of 12. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack. For extra crunch, sprinkle a pinch of cornstarch on top before baking. Store in an airtight container with a slice of bread to absorb moisture.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour (like Bob's Red Mill) and add 1/2 teaspoon xanthan gum if your blend doesn't contain it. Chill the dough longer (2 hours) to prevent spreading. Keep in mind the texture will be slightly different—gluten-free cookies tend to be crumblier.
How do I store leftovers?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze portions for 3 months. To revive stale cookies, warm in a 350°F oven for 3-5 minutes or microwave for 10 seconds. The Nutella stays fresh longer than chocolate chips, so enjoy these within 3 days for peak flavor.