Nutella Cookies Recipe
Nutella cookies are chewy and fudgy cookies filled with nutty Nutella and melty chocolate chips. This nutella cookies recipe is easy to make with basic pantry ingredients. These rich chocolate hazelnut cookies are sure to be your next favorite cookie.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 1¾ cup (210 g) all purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (148 g) Nutella
- 1 large egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips or chunks optional
Instructions
- In a mixing bowl whisk together the flour, baking soda, cornstarch and salt until well combined.1¾ cup (210 g) all purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
- In a stand mixer fitted with paddle attachment, cream the cooled room temperature butter with the Nutella, light brown and granulated sugars until well combined. This takes about 3 - 4 minutes on medium speed.½ cup (113 g) unsalted butter, room temperature, ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar, ½ cup (148 g) Nutella
- With the mixer on low, mix in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in the chocolate chips.1 large egg, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (170 g) chocolate chips or chunks
- Scoop the cookies into 2 tablespoon (30 ml) sized cookie dough balls. Place the Nutella dough balls onto a lined baking sheet or large plate. Cover the cookies with plastic wrap and transfer to the fridge to chill for 2 hours or up to overnight.
- 30 minutes before baking the cookies, preheat the oven to 350 F (190 C). Line two large baking sheets with parchment paper. Place about 8 - 10 cookies balls onto a prepared baking sheet. Bake for 11 - 13 minutes or until the edges of the cookies are set and the centers are slightly puffed.
- As soon as the cookies come out of the oven, reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the chewy Nutella chocolate chip cookies on the baking sheet for 3 -4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Notes
Store: Place the chocolate chip cookies with Nutella in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
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