Soft and Chewy Nutella Chocolate Chip Cookies — Pillowy SOFT thanks to the NUTELLA and loaded with chocolate in every bite!! EASY cookies you have to make!!
Easy Nutella Cookies Recipe
Sometimes I think I have a new recipe idea only to realize I made something similar years ago. It happened to me with the idea for these cookies.
Since I have a recipe for Soft and Chewy Nutella White Chocolate Chip Cookies that I love, I knew it would be perfect with just semi-sweet chocolate chips and no white chocolate. I also bumped up the amount of Nutella. The more the merrier.
The cookies are pillowy soft in the center, chewy around the edges, and Nutella keeps them super soft and moist. They’re rich, decadent, dense, and perfectly thick.
What’s in Nutella Chocolate Chip Cookies?
To make these chocolate Nutella cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Nutella
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Semi-sweet chocolate chips
How to Make Nutella Chocolate Chip Cookies
Cream together the butter, Nutella, sugars, egg, and vanilla. Add in the dry ingredients, then fold in the chocolate chips. Form the dough into balls, then chill for at least 3 hours.
Once the dough has chilled, bake until the edges have set and the tops are just set, even if slightly undercooked and glossy in the center. The Nutella cookies need to cool for 10 minutes on the baking tray before you dive in.
Can I Omit the Cornstarch?
Technically, yes. The cookies will still “turn out,” but they won’t be nearly as soft. You need the cornstarch to achieve bakery-style cookies at home!
How to Store the Cookies
Chocolate Nutella cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Tips for Making Chocolate Nutella Cookies
You’re welcome to add other baking chips to this cookie dough. Peanut butter chips, butterscotch chips, dark chocolate chunks, etc. would all taste delicious here.
Make sure to chill your dough so your cookies bake up into thick, beautiful, bakery-style cookies.
Cornstarch add softness that you’re going to love and unlike some chocolate cookies that dry out, between the Nutella and cornstarch these stay soft for days. Just don’t overbake.
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Soft and Chewy Nutella Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup Nutella, stir well before adding
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- 1 ¾ cups semi-sweet chocolate chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 9 to 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Question! If I added pretzels, do you think the pretzels would become too mushy because of the Nutella?
No I don’t. I do have a recipe for pretzel chocolate chip cookies I made back in 2014 you may want to check that out too https://www.averiecooks.com/pretzel-chocolate-chip-cookies/
Or these https://www.averiecooks.com/cowboy-cookies/ just add some in!
They turned out great!
I substituted Stevia for the white sugar. I also added chunks of a gourmet dark chocolate sea salt bar along with chocolate chips. Finally, I added oatmeal and a combo of flax, chia and hemp seeds. All the gooey and yummy chocolate hid the nutritious stuff!
I paired the hot cookies – right out of the oven- with homemade vanilla ice cream!
They turned out great!
I substituted Stevia for the white sugar. I also added chunks of a gourmet dark chocolate sea salt bar along with chocolate chips. Finally, I added oatmeal and a combo of flax, chia and hemp seeds. All the gooey and yummy chocolate hid the nutritious stuff!
I paired the hot cookies – right out of the oven- with homemade vanilla ice cream!
Thanks for the 5 star review and glad that your substitutions worked out well including stevia for the white sugar!
I REALLY LOVE your cookies! uhm.. may i have try this recipe into a cookie cups?
I REALLY LOVE your cookies! uhm.. may i have try this recipe into a cookie cups?
Thanks for the 5 star review and glad you love them!
We make these frequently as Nutella is my daughter’s favorite food. She brings them to the school every year for the school bake sale and they always sell out first!
Thanks for the 5 star review and I am glad these are always a bake sale hit!
We make these frequently as Nutella is my daughter’s favorite food. She brings them to the school every year for the school bake sale and they always sell out first!
A-ma-zing!
Thanks for the five star review!
A-ma-zing!
YAAAS-I love the improvements you made (well, improvements in my opinion :P)-they makes this PERFECT
Can I substitute nutella for melted milk or dark chocolate to keep it nut free? or will it firm the dough up too much?
No you cannot make that sub.
hey girl- yummy for my tummy!
WHY don’t I bake with Nutella more??? I need to do it ASAP!
Agreed! Either bake with it or eat it from the jar :)
Sometimes it all comes together when I realize I have all the ingredients to make these cookies – tomorrow! Yummy! Thanks for sharing. I’m looking forward to trying cookies with Nutella.
I’m pretty sure I’ve made your Nutella cookies before, but it’s good to have the idea on my radar again. White chocolate, dark chocolate, milk chocolate … any kind of chips would be fantastic in these. If I can only get beyond eating the Nutella with a spoon, haha.
My daughter was so excited after I was done with the Nutella and she said oh good now I can just eat it out of the jar :)
Those are some gorgeous, palm sized cookies generously studded with melty chips! All of your cookies look fantastic–one of each please!!
Thank you for the compliments, Paula! Have a great weekend!