Chocolate Nutella Cookies are soft chewy chocolate cookies with creamy Nutella and chocolate chunks. A perfect chocolate hazelnut cookie.
I buy Nutella in the largest jars possible at Costco. Just don’t leave me home alone with the said jar. It’s downright dangerous….and I can’t be trusted.
Neither can my daughter. This is how I found her one day and I just had to document it. Her love affair with Nutella is strong.
This heavenly chocolate-hazelnut spread came into my life years ago and I have been wanting to create a soft chewy chocolate chunk Nutella cookie. I really wanted the Nutella to be the star of the show and for the flavor to come through once the cookie is baked. Thankfully, the cookies came out of the oven and you better believe my little daughter was first in line to be my taste tester. These Chocolate Nutella Cookies passed with flying colors.
The key is to use Nutella similar to butter. Since it has a good amount of oil in it, it adds that creaminess that I was seeking. I replaced some of the butter with Nutella and the rest is history.
How to make PERFECT CHOCOLATE NUTELLA COOKIES:
- Use a combination of butter and Nutella. I found that balance of sweet salted butter and creamy Nutella to bring balance to these cookies. I dare you not to take a few tastes of Nutella. It’s not easy (speaking from experience).
- Use both brown sugar and sugar in this recipe. Brown sugar gives these cookies the depth of flavor and chewy texture. The sugar gives it those slightly crunchy edges.
- Use unsweetened cocoa powder for that extra boost of chocolate flavor. The more chocolate, the better! Am I right?
- Use chocolate chunks or chips. I chop up a real, high-quality chocolate bar because it melts so beautifully. I use the Trader Joe’s Pound Plus Chocolate Bar. It is imported from Belgium and the price is right for such high-quality chocolate.
- CHILL the dough. It gives the dough time to solidify and helps to keep the cookies from spreading so much once the dough hits the hot oven. The Nutella can encourage spreading so by chilling the dough, it slows down the process. Chill for at least 30 minutes – 1 hour but overnight is ideal.
- Bake until the edges start to crisp and the center is still chewy. You will see indentions start to form on the edges of the cookie.
- Sprinkle with a light dusting of sea salt if you like the sweet and salty combo. It’s a great balance to these sweet cookies.
- If you want to elevate these Chocolate Nutella Cookies, add chopped Milky Way candy bars and you have Chocolate Nutella Caramel Cookies. Oh my word. They are ridiculous.
- If using caramel bars, use a silicone Silpat baking sheet or parchment paper to keep the caramel from sticking to the pan.
I experimented and made these into Chocolate Nutella Caramel Cookies. I tested these Chocolate Nutella Cookies using two different kinds of Milky Way Bars. I used the traditional Chocolate Caramel Milky Way Bars and cut them into bite-size pieces. However, I opened up my baking cupboard and found a stash of Fun-Size Dark Chocolate Milky Way Candy Bars with Marshmallow and Caramel and I knew that I had to throw those babies in there as well. Basically, I am here to confirm that ALL are viable options. My husband couldn’t pick a favorite. When I asked him which cookie he liked best out of the 3, he said, “all of them.” He’s so helpful. 🙂
These Chocolate Nutella Cookies will literally melt in your mouth. They are so soft, chewy, and chocolatey that you will not want to stop at one. Just a fair warning. It’s Chocolate Week so indulge with zero guilt.
- 1/2 cup Butter softened (not melted)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1/2 cup Chocolate Nutella Spread
- 2 Eggs
- 1/3 cup Cocoa Powder unsweetened
- 1 3/4 cup Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 - 1 1/2 cups Chocolate Chunks chocolate bar chopped
- Sea Salt for sprinkling
- Milky Way Candy Bars optional (cut into bite-size pieces)
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugars for 4 minutes or until creamy.
- Add Nutella and cream for 1 minute longer. Add eggs and mix.
- Stir in cocoa powder, flour, baking soda, baking powder, and salt. Mix just until combined.
- Stir in chocolate chunks.
- Wrap dough in plastic wrap and chill for at least 30 minutes - 1 hour, preferably overnight.
- Once the dough is chilled, roll into balls and place on baking sheet.
- If you using Milky Way candy bars, place two bite-size pieces in the center of each cookie dough.Parchment paper or Silpat silicone baking sheets are helpful to keep the caramel from sticking.
- If using sea salt, lightly sprinkle with a touch of salt.
- Bake for 9 - 12 minute.
- Let cookies set up for 10 minutes before removing from pan.
I have joined other food bloggers for a Cookies for Kids’ Cancer fundraiser to raise funds for children battling cancer. My dear friend, Cindy’s son, Boston, has been battling Non-Hodgkin’s Lymphoma since he was a young child. He has had to endure so many treatments to fight the disease and it’s been so heartbreaking for their family. I am helping to raise funds in his honor and so many other children, who are continuing the battle.
This is the second year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!!!
Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!
Here are some awesome food bloggers recipes to support Cookies for Kids’ Cancer:
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
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Happy Baking, my friends!
The family loved these Nutella cookies. We put pieces of a dark chocolate cookie bar from Trader Joe’s on some and it was so good too. I hope I really cam go off sugar tomorrow…someone just asked me to make some more.
For this recipe do you use salted butter or unsalted butter?
Do you put the balls of cookie dough in the oven while still cold from the fridge or do you let them get to room temp first?
Taste is wonderful but didn’t seem to bake quite right for me the first time.
Thank you!