These Nutella Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate-hazelnut flavor. Made with Nutella mixed into the dough, semisweet chocolate chips, and toasted hazelnuts, they’re an irresistible bakery-style cookie you’ll want to bake again and again.
Ultimate Nutella Chocolate Chip Cookies
These Nutella Chocolate Chip Cookies combine everything you love about a classic chocolate chip cookie with the rich flavor of Nutella. Every bite is soft, chewy, loaded with chocolate chips, and finished with toasted hazelnuts for the perfect crunch.
If you’re looking for a cookie that’s just a little more special than the classic version, this recipe delivers. The Nutella is mixed directly into the dough, creating a deep chocolate-hazelnut flavor in every bite instead of a stuffed center.
After testing different ratios of butter, sugars, and Nutella, this version became our favorite. Brown sugar keeps the cookies soft and chewy while just enough granulated sugar helps create beautifully crackled tops.
Why You’ll Love These Nutella Chocolate Chip Cookies
- Soft and chewy centers with lightly crisp edges.
- Rich chocolate-hazelnut flavor in every bite.
- Loaded with semisweet chocolate chips and toasted hazelnuts.
- Easy to make with simple pantry ingredients.
- Perfect for freezing and baking later.
The secret to getting the best flavor is to use Nutella with toasted hazelnut pieces. Nutella becomes more subtle once baked, so the pieces helps enhance its signature roasted hazelnut flavor without overpowering the cookies.
Tips For The Best Nutella Chocolate Chip Cookies
For soft, bakery-style cookies, cream the butter and sugars together until light and fluffy before adding the remaining ingredients. This creates a lighter texture and helps the cookies bake evenly.
Toast the hazelnuts before chopping them to bring out their natural sweetness and add even more flavor to the dough.
Finally, don’t skip the dough chill. Refrigerating the cookie dough for at least one hour allows the flour to hydrate fully, helps prevent spreading, and creates thicker, chewier cookies with deeper flavor.
Variations
Not a fan of hazelnuts? Replace them with chopped walnuts, pecans, or simply add extra chocolate chips. You can also use dark chocolate chunks instead of semisweet chips for an even richer cookie.
Storage & Freezing
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, scoop the dough into balls and freeze them on a baking sheet until solid. Transfer them to a freezer-safe bag and store for up to 3 months. Bake straight from frozen, adding an extra 1–2 minutes to the baking time.
Ready to bake the best Nutella Chocolate Chip Cookies? Grab your mixing bowl and let’s get started!
Ultimate Nutella Chocolate Chip Cookies
Ingredients
- 2 Sticks of Unsalted Butter Room Temperature
- 3 Cups Flour
- 1/2 Cup Granulated Sugar
- 1 1/4 Cup Brown Sugar
- 3/4 Cup Nutella You can add up to 1 cup
- 2 Eggs + 1 Egg Yolk
- 1 Teaspoon salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Cup toasted hazelnuts, finely chopped
- 1 Cup Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350°F. Line two or three baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until light and fluffy.
- Add the eggs, egg yolk, and Nutella, Beat until smooth and fully combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped toasted hazelnuts and chocolate chips.
- Cover the bowl and refrigerate the cookie dough for at least 1 hour or overnight for the best flavor and thicker cookies.
- Using a large cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.(Optional)Press a few extra chocolate chips and chopped hazelnuts onto the tops.
- Bake for 9–11 minutes, until the edges are set and the centers still look slightly soft.Do not overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Toast the hazelnuts before chopping for the best flavor.
- Chilling the dough for at least 1 hour helps prevent spreading and creates thicker, chewier cookies.
- For bakery-style cookies, press a few extra chocolate chips and chopped hazelnuts onto the tops of the dough balls before baking.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze baked cookies or unbaked cookie dough balls in a freezer-safe container for up to 3 months. Bake cookie dough straight from frozen, adding 1–2 extra minutes to the baking time.
Nutrition
More Nutella Recipes You’ll Love
Nutella Brownies
Nutella Palmiers
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