These Soft Nutella Chocolate Chip Cookies are subtly chocolaty with a hint of hazelnut. Perfectly soft and chewy with bittersweet chocolate scattered throughout.
I am a woman of many contradictions. I am a woman after all. 😉 The most relevant this morning being my love/hate relationship with hazelnuts. I hate hazelnuts. I refuse to eat them. Roasted, salted, raw, whatever. Nasty.
But I LOVE hazelnut coffee. Strange? Certainly. And I really, really love Nutella! Double strange. {You guessed it, I love soft Nutella Chocolate Chip Cookies}!
So you can imagine my excitement when Averie posted this recipe. All things considered, I was ecstatic!
Partially because I love Nutella and partially because I have a lonely little jar of Nutella that is about to expire. Who lets Nutella expire?! Blasphemy! In my defense…
…I have no defense. :-/
But the result: These Soft Nutella Chocolate Chip Cookies!
The point is moot because clearly I made these delectable NCCC. They really are incredibly delicious! Perfectly soft and chewy with bittersweet chocolate scattered throughout.
If you are looking for soft, chewy chocolate cookies that are emphatically, in-your-face chocolaty, these are not the cookies for you. But don’t stress, my Quadruple Chocolate Pudding Cookies will satisfy even the most intense chocolate cookie craving!
These Nutella Chocolate Chip Cookies are more subtly chocolaty with a hint of hazelnut. The bittersweet chips give a welcome burst of rich chocolate that perfectly complements the soft Nutella cookie. Mmmm perfection.
Do you know what the secret is to keeping Nutella around long enough for it to expire?
In effect, not opening it. Because once you do, in goes the spoon and out goes the waistline! #truth
But, dare I say, one should open it to make these Soft Nutella Chocolate Chip Cookies!
Recipe
Soft Nutella Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter (softened)
- ⅓ cup Nutella (stir before scooping, heaping)
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup bittersweet chocolate chips (I use Ghirardelli, in case you’re new around here)
Instructions
- Whisk together flour, cornstarch, baking soda an salt together in a medium bowl and set aside.
- Beat together butter, nutella, sugars, egg, and vanilla on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until well combined, about 4 minutes. Scrape down the bowl with a spatula once during this time.
- Reduce the mixer speed to low and slowly add the flour mixture until well combined, scraping down the sides of the bowl several time.
- Stir in the bittersweet chocolate chips until well distributed.
- Roll the dough into balls 1 inch in diameter and place on a parchment lined cookie sheet, plate or tray. Cover well with plastic wrap and refrigerate at least 2 hours or overnight.
- Preheat oven to 350° Place dough 1 inch apart on a parchment line baking sheet. Bake 9-11 minutes or until the edges are set and the tops have just started to brown. Don’t over bake or they will be crispy and the bottoms will burn…I know…I ruined some in the name experimentation.
- Let cool 5 minutes on the cookie sheet before removing to a wire rack to cool completely or not…I know I didn’t wait but I have a patience problem.
Video Instructions
Notes
These are like my all time FAVORITE cookies!! They are absolutely amazing! This is my second day in a row making them, yes they are gone from yesterday ????
I wouldn't change anything in this recipe, except I don't measure the nutella I just add 2 huge spoons full???? totally worth making and it doesn't take long either to make the dough, except the chilling part which you can't skip, but they all worth it in the end!
I'm SO happy to hear this! Thanks so much for commenting, and happy baking! ????
Yum, I am a huge cookie monster and chocolate chip is my favorite, will definitely have to try these!
Yes!!! You must!
great tips, pictures made me hungry xD I'm planning to give this a try, I just hope it turns out well as it's in the pictures <3
Thank you for this awesome post. All the pics are so fabulous and simply mind-blowing. I am going to use some of the tips which you have mentioned on here for preparing more mouthwatering, softer and yummy cookies.
Thank you!
I made these today. they are absolutely fantastic! Such a huge hit with our family. Thank you!
I'm so glad you liked them, Amber!!
These are amazing. They are officially my husband's favorite, as he told me they're "the best cookies [he's] ever had." Thank you!
I'm so glad he liked them!!! Thank you for stopping back by to tell me, Carli! Happy baking!
These turned out super yummy, rich and not too overly chocolatey (which was what my husband was afraid of). The Nutella flavor really comes out!! I ended up with 31 cookies though and totally missed the part about refrigerating the dough and just baked as soon as I finished mixing; they turned out just fine.
I read the comment above about someone's cookies turning out flat- I have found if I use salted butter, my cookies are flat and brittle so I always use unsalted butter in my cookies. Hope this helps!!
These are sooo good. I have the second batch in the oven right now. Needless to say, the first batch is already missing a few cookies 😉 They're very chocolatey, but not overpoweringly rich. I just used regular semisweet chocolate chips because that's all I had. Yum!
These all look amazing! Please could you provide the list of ingredients in metric measurements?
Thank you!
Hi Taryn! While I wish I had the time to update all my recipes with metric measurements, I don't. Google can get you close!
Hmmmmm...only trouble with this recipe is I will have to "double" it because 20 cookies will not be enough!
Haha! I totally agree Sena!
Necesito la receta en español. Por favor se ve Muy deliciosoo!!!!
Hi Evelyn! Unfortunately I don't speak Spanish. I'm learning now but I definitely don't know enough to translate my recipe!
These were delicious
I however didn't hv baking soda so I put 3 Tspn of baking powder and my hitter was slightly salted so dint add the salt
Only difference from your picture n mine was mine looked very chocolatey
But none the less they were fab
I'm so glad you liked them, Annette! Sounds like your substitutions worked beautifully!