Soft and chewy Nutella Cookies loaded with Nutella and chock-full of chocolate chunk pieces. These are easy to make cookies (though they do require some chilling and therefore patience!) and their super soft and chewy texture almost melts in your mouth!
I know that Mondays are never really fun anyway, but starting this one off by shattering the screen of my iPhone into a hundred little pieces has really put a damper on the beginning of this workweek.
I reached for a Nutella Cookie to drown my sorrows with some chocolate/hazelnut (naturally), only to realize I’d just polished off the last of them last night, so that’s two strikes on my Monday morning. Here’s hoping that the day/week only gets better from here!
I think a fresh batch of Nutella Cookies are in order, and maybe you could use them for your Monday morning, too?
These Nutella cookies are slightly modified from my best peanut butter cookies. Like those cookies, these are also super soft and buttery and crafted so that the Nutella flavor is predominant.
Adding chocolate chips or chunks is optional, but I definitely recommend tossing a handful into the batter for some melty pops of chocolate in each bite. With this addition, these Nutella cookies remind me a lot of my double chocolate chip cookies, only with that distinct Nutella/hazelnut flavor (instead of just chocolate).
The biggest drawback for this recipe is that chilling is required, and for at least 3 hours. I tried chilling the cookies for less time but found that they simply spread too much, and especially now with the weather warming up they’re even more likely to spread all over your cookie sheet if not chilled appropriately.
You can prepare the dough the day before you plan to bake them if you prefer, just make sure to tightly wrap your bowl of dough with cling wrap before refrigerating so that it doesn’t dry out.
Alright, I’m off to go see about getting my phone screen replaced. After over 10 years of carrying a cell phone and never once so much as scratching the screen, I really thought I was immune to this kind of thing 😑
Enjoy!
Nutella Cookies
Soft and chewy Nutella cookies loaded with Nutella and semisweet chocolate chip chunks.
Ingredients
- 1/2 cup unsalted butter softened to room temperature (113g)
- 2/3 cup light brown sugar packed (125g)
- 1/4 cup sugar (50g)
- 3/4 cups Nutella (245g)
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups flour (187g)
- 1 1/2 teaspoon cornstarch cornflour in UK
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chunks
Instructions
-
Combine softened butter, sugars, and Nutella in the bowl of a stand mixer (or in a large bowl, using electric mixer) and beat until ingredients are combined and well-creamed.
-
Add egg and vanilla extract and stir until well-combined.
-
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
-
Gradually add dry ingredients to wet until completely combined -- be sure to scrape the sides and bottom of the bowl with a spatula to ensure that all ingredients are well-incorporated.
-
Stir in chocolate chunks.
-
Cover bowl with cling wrap and chill for at least 3 hours.
-
Once dough has finished chilling, preheat oven to 375F (190C) and line cookie sheets with parchment paper.
-
Remove from refrigerator and roll into approximately 2-Tablespoon-sized balls. Roll dough into balls and place on prepared cookie sheet at least 2" apart.
-
Bake on 375F (190C) for 10-13 minutes, remove from oven and allow to cool completely on cookie sheet. Enjoy!
Mikaru86 says
When I initially saw this post I was a bit confused. It wasn’t a repost of an older post (since I didn’t have this post bookmarked yet) but I was pretty sure I had tried some Nutella cookies based on a recipe of yours in the past. Turns out it was the “Smashed Oreo & Nutella Cookies”, which I made without the Oreos back in May 2016. I really liked those (especially the subtle hazelnut flavor) and now I’m wondering why I never made those again in the meantime o0 Guess your “regular” chocolate chip cookies are simply too good, so any time I want cookies, they are my go-to recipe XD
But I’ll have to try out this variant some time. I also have to put together another update with the recipe feedback, especially the strawberry shortcakes (although I’m not entirely happy with how those turned out yet).
Sam says
You know, I had honestly almost forgotten about the Oreo/Nutella cookies, thank you for reminding me! 🙂
Cindy says
I made these the other day. The only problem I had is that they turned out crispy and not chewy. Don’t get me wrong, they are still delicious, my husband has already eaten half of them and my grandsons love them too. What did I do wrong to make them crispy and not chewy?
Sam says
Hmm, I’ve found that using parchment paper or silpat helps keep the bottoms of my cookies from becoming too crisp but if you did use one of those, other factors could be your oven temperature, it may be running higher than it is indicating to you (I keep two thermometers inside my oven because I don’t trust my digital indicator). You could also bake them a bit less time, I usually pull my cookies out when they still seem just slightly underbaked in the center and allow them to cool completely on the baking sheet, this also helps to keep them nice and soft.
I hope that helps but am glad to hear you enjoyed them otherwise! Let me know if there’s anything else I might be able to help troubleshoot!
Cindy says
Thanks so much. I will try your suggestions the next time I make these. Which will probably be very soon.
Yana says
Can i make it in a smaller size?
Sam says
Yes, you will just need to cook for less time.