Ultimate Nutella Chocolate Chip Cookies
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, toasted hazelnuts, and a touch of hazelnut extract, they're the perfect bakery-style cookie for any occasion.
Servings 20 -22 cookies
Calories 290kcal
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
Calories: 290kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 192mg | Potassium: 151mg | Fiber: 2g | Sugar: 30g | Vitamin A: 48IU | Vitamin C: 0.4mg | Calcium: 55mg | Iron: 2mg
