Nutella. A jar of creamy hazelnut spread that will make you smile. Nutella. A treat that kids will always love. Nutella. A guilty pleasure that adults will never say no to. Nutella. The Italian magic that conquered the world. Nutella. As an ingredient in this recipe that’s a little Italian and a little American. NUTELLA. PERIOD. Because that’s all that needs to be said.
These Nutella Chocolate Chip Cookies will be your ultimate cookies for this season: deliciously chewy, with a swirl of the most famous Italian spread, crunchy hazelnuts and Maldon salts they will be your favorite holiday recipe. A truly irresistible Nutella cookies recipe that is a bit sweet, a bit salty.
Why you will love this recipe
– A delicious American classic with an Italian twist thanks to Nutella and hazelnuts.
– Ideal for a snack, dipped in coffee, milk, chocolate you name it, they are also perfect as an evening treat. I must confess that my favorite thing is to dip them in my morning coffee or a cup of milk.
– They are ready in 90 minutes, including time to cool, and are a fun afternoon activity to make with your kids.
Nutella Chocolate Chip Cookies Ingredients
You will need the following ingredients to make these cookies:
Butter: choose unsalted butter and melt it. Melted butter makes the cookies softer and crunchier. Room temperature butter makes cakey cookies… and we do not want that.
Sugar: You will need white and brown sugar. Brown sugar makes soft cookies and white sugar makes the cookies spread better. I used ¾ cup brown sugar and ¼ cup white sugar to keep the cookies from spreading too much. Both sugars together make chewy cookies that are not overly large. Finally, 1 cup is just right since Nutella and chocolate chip cookies already have sugar in them.
Eggs: one egg at room temperature, as it will spread better. Eggs add richness and texture to the cookies and make them soft.
Flour: white all-purpose flour.
Baking soda: makes the cookies rise better.
Vanilla and salt: provide additional flavor.
Chocolate chips : I chose semi-sweet chocolate, but that’s up to you. I used 1 cup for this recipe. 2/3 was mixed into the batter and the remaining 1/3 was added on top after the cookies were baked.
Nutella: Stir it vigorously in the jar so the oil gets to the bottom and the cookies do not expand too much. Then take ½ cup out of the jar.
Hazelnut: toasted and peeled so it cracks. I put some in the batter and the rest after baking.
Maldon salt: for the salty contrast that makes this cookie so special.
What is the difference between baking soda and baking powder?
You technically can use baking powder as a baking soda alternative and in general the substitution works better with sugar dense cookies such as chocolate chips cookies.
– Baking soda is generally about three times stronger than baking powder, so adjust your recipe accordingly.
– Baking soda and baking powder can produce cookies with different textures. Baking soda is typically used for chewy cookies and it helps cookies rise and spread.
– Baking powder is generally used for light and airy cookies, but check for the right amount as the more baking powder you will use the more cakey your cookies will be. (source: myrecipes)
How to make Nutella Chocolate Chip Cookies
This recipe yields 16 cookies. Preheat the oven to 375°F (190 C°). Line 2 baking sheets with parchment paper. TIP: I like my cookies to be 2 inches apart so they do not touch while baking. Mix all the dry ingredients: Flour, baking soda, vanilla and salt.
Start by beating the melted butter with the sugar until creamy and smooth. Add the egg and mix until creamy and pale. Add the Nutella.
Add the dry ingredients to the wet ingredients. Mix everything well and add some of the chocolate chip and the hazelnuts.
Take about 1 tablespoon of dough and roll it. Place the dough balls on the baking tray, 5 cm apart.
Flatten them slightly with the back of the spoon. Bake them for 10 minutes or until they are golden brown. TIP: Be sure to turn the baking sheet halfway through so the cookies bake evenly. The baked cookies will look very soft in the middle when you take them out of the oven. This is perfectly normal.
Let them cool on the baking sheet for 5 minutes. While the cookies are cooling, take the remaining 1/4 cup of chocolate French fries and the remaining half of the hazelnuts. TIP: Carefully press a few chocolate chip and hazelnuts into the tops of the cookies while they are still warm (this is for photo purposes and to make the cookies look cute, but is of course optional) and sprinkle with sea salt.
Place the cookies on a cooling rack to cool completely. Enjoy!
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How to store Nutella Chocolate Chip Cookie
These cookies will keep for 4 days in an airtight container… if they last that long!
You can also freeze the dough balls and bake them with out thawing them for those moments when you need something sweet.
Ingredients
- 1¼ cup flour all-purpose
- ¼ cup sugar granulated
- ¾ cup sugar light brown
- ½ cup butter unsalted
- 1 unit egg
- 1 tsp vanilla
- ½ tsp baking soda
- ½ tsp salt
- ½ cup Nutella
- 1 cup chocolate chips semi-sweet
- 1/2 cup hazelnuts roasted and peeled
- 2 tsp sea salt flakes
Instructions
- Preheat the oven to375°F (190 C°). Line 2 baking sheets with parchment paper.
- Sift the flour and mix it with all the rest of the dry ingredients: baking soda, vanilla and salt.
- Start by beating the melted butter with the both the brown and the granulated sugar until creamy and smooth. Add the egg and mix until creamy and pale. Add the Nutella.
- Add the dry ingredients to the wet ingredients. Mix everything well and add 3/4 cup chocolate chips and 1/4 cup hazelnuts.
- Take about 1 tablespoon of dough and roll it. Place the dough balls on the baking tray, 2 inch (4 cm) apart (see notes).
- Flatten them slightly with the back of the spoon. Bake them for 10 minutes or until they are golden brown (see notes).
- Let them cool on the baking sheet for 5 minutes. While the cookies are cooling, take the remaining 1/4 cup of chocolate chips and the remaining 1/4 cup of the hazelnuts. Carefully press a few chocolate chips and hazelnuts into the tops of the cookies while they are still warm and sprinkle with Maldon sea salt (see notes).
Notes
- I like my cookies to be 2 inches apart so they do not touch while baking.
- Be sure to turn the baking sheet halfway through so the cookies bake evenly.
- The baked cookies will look very soft in the middle when you take them out of the oven. This is perfectly normal.
- Adding chocolate chip and hazelnut in the end is for photo purposes and to make the cookies look cute, but is of course optional.
- Store for 4 days in an airtight container. You can freeze the dough and bake it directly without thawing it.
Nutrition
Dolcetto Delizioso
Baking soda is listed on the ingredient list but the instructions say baking powder. Since you mentioned baking powder in your comments about the recipe, that’s what I went with. They are delicious!
Dear Gloria, thank you for your comment and apologies for my late reply. Over the holidays I lost my grandmother and I did not have the opportunity to respond you earlier. You should use baking soda if you want to have more chewy cookies, if you use baking powder instead you will get more aity and bigger cookies. Either way both are good! I used baking soda for this recipe, so thank you for your question as I spotted my mistake. I will clarify the difference for future readers. Thank you again for reading my blog and make my recipe and if you will do more recipes please share your pictures!