Nutella Chocolate Chip Cookies Recipe: Hazelnut-Cocoa Crunch With Gooey Centers

This Nutella chocolate chip cookie recipe transforms your kitchen into a hazelnut-cocoa dream with every bite—rich, gooey centers and crunchy edges that balance sweetness perfectly. The secret lies in chilling the dough just right and using high-quality chocolate chips alongside Nutella for that signature spreadable texture.

I’ve baked these for holiday gatherings, and they disappear faster than you can say "second batch."

The recipe comes together with simple ingredients you likely already have: butter, sugar, eggs, and of course, Nutella and chocolate chips. A foolproof method ensures crispy edges while keeping the centers soft and chewy, with just enough hazelnut flavor to make them irresistible.

No fancy equipment needed—just a bowl, a spoon, and a 15-minute prep time before baking.

By the time they emerge from the oven, these cookies will be golden brown with pockets of melted Nutella and chocolate, creating a decadent contrast. The aroma alone will have everyone gathering around your kitchen, and the first bite delivers that perfect balance of sweet, nutty, and chocolatey goodness.

These cookies stay fresh for days, making them ideal for meal prep or gifting.

For extra indulgence, fold in chopped hazelnuts or white chocolate chips, or adjust the sweetness by reducing the sugar slightly. Store in an airtight container for up to a week, though they rarely last that long. Let’s get baking!

Ingredients for nutella chocolate cookies

Simple ingredients that pack a hazelnut-chocolate punch—no fancy tools or tricks needed.

The butter and sugars are your foundation—use European-style butter like Plugrá or President if you can, but any good unsalted works. Nutella quality matters here; store-bought is fine, but if you've got homemade hazelnut spread, go for it. Chocolate chips should be at least 40% cocoa for that rich flavor. I grab mine from Trader Joe's or Whole Foods—they've got the best selection. The hazelnuts? Toast them in a dry pan for 3-4 minutes until fragrant, then chop roughly. That extra step makes all the difference (trust me, I've skipped it).

No Nutella? Substitute with equal parts chocolate hazelnut spread—just know it might be slightly less sweet. White chocolate chips can be swapped for more milk chocolate if you prefer. Running low on hazelnuts? Toasted pecans work too, though the flavor won't be identical. The vanilla extract is non-negotiable—imitation stuff makes the cookies taste flat. If you're making these for a crowd, double the recipe but chill the dough longer—it prevents spreading. And for the love of cookies, don't skip the chilling step. Patience here = perfect cookies.

These stay fresh for 5-6 days in an airtight container, but honestly? They vanish within 24 hours. For extra shelf life, freeze portions on a tray first, then transfer to a bag. Reheat in the oven for 3-5 minutes at 350°F to revive the gooeyness. I always bake a batch on Sundays so I've got cookies ready for the week. The dough keeps for 3 days in the fridge if you're prepping ahead—just let it sit at room temp for 30 minutes before baking.

Step-by-step instructions for Nutella chocolate chip cookies

Here's how to craft decadent cookies with layers of Nutella, crunchy hazelnuts, and melty chocolate.

In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cubed) with the 1 cup granulated sugar and 0.75 cup packed brown sugar. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll notice the color lighten and tiny air bubbles form—this is what creates those signature crackly tops.

Here's the thing—don't rush this step. I've found that under-creaming leads to dense cookies, while over-creaming develops gluten and makes them tough. Stop when you can draw a line in the butter mixture that holds its shape for 10 seconds. This ensures perfect texture without being cakey.

Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. Then stir in the 2 teaspoons vanilla extract and 1 cup Nutella. The mixture will look slightly thick and curdled at first, but that's normal—the Nutella will blend smoothly as you continue.

This is where the magic happens. The Nutella adds that signature hazelnut-cocoa flavor while keeping the dough rich and moist. If you're worried about the Nutella making the dough too soft, don't be—I've made these dozens of times and they hold their shape perfectly. The key is proper chilling later, which we'll get to.

In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon Diamond Crystal kosher salt. Gradually add this mixture 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 1.5 cups milk chocolate chips, 0.5 cup white chocolate chips, and 0.5 cup chopped hazelnuts using a silicone spatula. Make sure the chocolate chips and hazelnuts are evenly distributed throughout the dough. If you're using pre-toasted hazelnuts, their nutty aroma will complement the Nutella perfectly.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours for best results). This chilling step is absolutely crucial—it allows the butter to solidify, which prevents excessive spreading in the oven. It also gives the flour time to fully hydrate, resulting in a lighter, more tender cookie.

Real talk: Skipping this step leads to flat, crispy cookies instead of the thick, chewy treats you're after. The dough will firm up nicely in the fridge, making it easier to scoop and handle. If you're short on time, at least 30 minutes in the freezer works in a pinch, but the texture won't be quite as good.

Preheat your oven to 375°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. They won't spread much thanks to the chilling, but this gives them room to puff up.

Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after you remove them from the oven. The tops should have those signature crackly lines while the centers remain soft and gooey—this is what makes these cookies irresistible.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. They'll be soft at first but will firm up as they cool. Enjoy them warm with a glass of cold milk for the ultimate indulgence—each bite delivers rich Nutella, crunchy hazelnuts, and melty chocolate in perfect harmony.

Flavor customization for this dish

Spice It Up

For a subtle kick, fold in ½ teaspoon of cinnamon or ¼ teaspoon of cayenne pepper with the dry ingredients. The cinnamon pairs beautifully with Nutella’s hazelnut notes, while cayenne adds a surprising heat that balances the sweetness.

I’ve found that ½ teaspoon of espresso powder also deepens the chocolate flavor—it’s a secret weapon for richer-tasting cookies. 🌶️

Nut Variations

Swap hazelnuts for toasted pecans or walnuts to change up the texture and flavor. Pecans add a buttery richness, while walnuts bring a slightly bitter contrast that cuts through the sweetness.

For extra indulgence, mix in ½ cup of chopped salted almonds—the salt enhances every bite. Toast your nuts in a dry pan for 3-4 minutes until fragrant before chopping.

Chocolate Swaps

Replace milk chocolate chips with dark chocolate chunks (60-70% cocoa) for a more intense flavor profile, or use white chocolate chips for a sweeter, creamier texture. I love adding ¼ cup of chopped bittersweet chocolate alongside the Nutella—it creates pockets of intense cocoa that contrast perfectly with the spreadable sweetness.