Say hello to the most delicious Nutella Chocolate Chip Cookies EVER… soft and gooey on the inside, chewy on the outside, loaded with chocolate chips, sprinkled with sea salt and swirled with creamy Nutella.
There’s no denying my love of a classic chocolate chip cookie… but these Nutella Chocolate Chip Cookies are next level!
All the goodness of a classic chocolate chip cookie, but with the added deliciousness of sweet, creamy hazelnut Nutella.
Why You’re Going To Love These Cookies
Once you’ve tried these soft and chewy cookies… there’ll be no going back!
- No need to chill the dough – unlike most cookie recipes this recipe requires absolutely NO chilling!
- One bowl recipe – forget about doing lots of dishes… all you need is one bowl and hand-held beaters (or a stand mixer or Thermomix)
- Mix, roll and bake – this recipe is perfect for beginning bakers to experienced cooks! Simply mix the dough, roll into balls and bake.
- Soft & Gooey – these Nutella Chocolate Chip Cookies are soooo oozy and gooey in the centre
- Chewy on the outside – the edges of the cookies turn deliciously chewy and crunchy
- Stays soft – unlike some other cookies that dry out quickly, the Nutella in these cookies ensures they stay soft for days
- Sweet and salty – the sprinkle of sea salt over the top of the cookies perfectly balances the sweetness
What You Need
These Nutella Chocolate Chip Cookies are made from pantry staples (you wont even need to make a trip to the supermarket!)
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
- butter – I recommend using unsalted butter as I like to add a pinch of salt to the cookies. If you use salted butter, simply omit the pinch of salt (but still sprinkle the tops with a little sea salt)
- brown sugar – this gives the cookies their soft chewiness
- caster sugar – also known as superfine sugar. This gives the cookies a lovely crunch
- egg – I recommend using a large egg plus an extra egg yolk. The extra egg yolk gives the cookies the most amazing chewiness
- vanilla extract – also known as vanilla essence
- Nutella
- plain flour – also known as all-purpose flour
- bicarbonate soda – also known as baking soda
- sea salt – I add a small pinch of salt to the dough and then sprinkle a little extra over the top of the cookies
- chocolate chips – use milk or dark chocolate chips. I like to add a few extras to the top of the cookies immediately after they’ve been removed from the oven (totally optional… but it looks pretty!)
One Bowl Nutella Cookies Recipe
Simply mix, roll and bake! This recipe couldn’t be easier!
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
Mix
Using hand-held beaters, a stand mixer or a Thermomix, combine the baking ingredients.
Stir the Nutella and chocolate chips through with a spoon.
Roll
Roll the mixture into tablespoon-sized balls and place onto baking trays.
Bake
Bake the cookies for 10 minutes or until ever so slightly golden around the edges.
Remove from the oven and very quickly sprinkle with sea salt and place an extra 2-3 chocolate chips on the top.
Storing & Freezing
These cookies can be stored in an airtight container at room temperature for up to a week.
The unbaked dough can be rolled into a ball and covered in plastic wrap. Freeze for up to 3 months.
The baked cookies can be frozen in an airtight container (with layers of baking/parchment paper between each layer) for up to 1 month.
Recipe Notes & Tips
Before adding the Nutella, give the jar a good stir to combine the oils that rise to the top.
These cookies spread quite a lot so ensure you leave a large gap between the cookies on the baking tray.
Hand-held beaters, a stand mixer or a Thermomix. And of course, an oven!
You don’t ‘need’ to add sea salt on top but doing so gives the cookies the perfect balance of sweet and salt. I highly recommend adding a sprinkle of salt – it’s a game changer!
More Nutella Recipes
Got a little bit of Nutella left in the jar? Put it to good use with one of these delicious Nutella recipes…
- Fudgy Nutella Brownies – the ultimate gooey, oozy brownies
- Nutella Cheesecake Slice – creamy, chocolatey and completely decadent
- Raspberry & Nutella Scrolls – great for lunch boxes and afternoon tea
- Boozy Chocolate Easter Cocktail – Nutella is the star of the show in this sweet and creamy drink
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Nutella Chocolate Chip Cookies
Ingredients
- 115 g (1/2 cup) unsalted butter
- 150 g (3/4 cup) brown sugar
- 100 g (1/2 cup) caster sugar
- 1 egg (plus 1 extra yolk)
- 1 tsp vanilla extract
- 150 g (1/2 cup) Nutella
- 295 g (2 and 1/3 cups) plain flour
- 1 and 1/2 tsp bi-carb soda
- pinch of salt
- 170 g (1 cup) chocolate chips
- sea salt to sprinkle
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Line 3 large flat baking trays with baking paper and set aside.
- Cream the butter, brown sugar and caster sugar with hand-held beaters or a stand mixer on medium/high speed for 3-4 minutes or until pale and creamy.
- Add the eggs and vanilla extract and beat again on medium speed until combined.
- Add half of the Nutella (1/4 cup) and beat through on medium heat (reserve the remaining 1/4 cup for swirling through the mixture before baking).
- Add the plain flour, bi-carb soda and salt and beat on low speed until combined.
- Sprinkle over 3/4 cup of chocolate chips (reserve the remaining 1/4 cup) and stir through with a spoon or spatula.
- Add the remaining Nutella and swirl through with a spoon to make streaks through the mixture.
- Roll tablespoon-sized balls of the dough and place onto the prepared trays, leaving a 5cm gap between each dough ball to allow for spreading.
- Bake for 10 minutes or until just ever so slightly golden around the edges (don't overcook). Rotate the trays during cooking.
- Remove from the oven and immediately gently press 2-3 chocolate chips onto the top of each cookie. Sprinkle with a little sea salt. The cookies will deflate as they cool.
- Leave on the trays for 5 minutes and then transfer to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Line 3 large flat baking trays with baking paper and set aside.
- Insert the butterfly into the Thermomix bowl. Add the butter, brown sugar and caster sugar and mix for 3 minutes, Speed 3 (scraping down the sides occasionally).
- Add the eggs and vanilla extract and mix for 1 minute, Speed 3.
- Add half of the Nutella (1/4 cup) and mix for 30 seconds, Speed 3 (reserve the remaining 1/4 cup for swirling through the mixture before baking).
- Remove the butterfly. Add the plain flour, bi-carb soda and salt and mix for 30 seconds, Speed 3. Scrape down the sides of the bowl and mix again for an extra 30 seconds.
- Sprinkle over 3/4 cup of chocolate chips (reserve the remaining 1/4 cup) and stir through with the spatula.
- Add the remaining Nutella and swirl through with a spoon to make streaks through the mixture.
- Roll tablespoon-sized balls of the dough and place onto the prepared trays, leaving a 5cm gap between each dough ball to allow for spreading.
- Bake for 10 minutes or until just ever so slightly golden around the edges (don't overcook). Rotate the trays during cooking.
- Remove from the oven and immediately gently press 2-3 chocolate chips onto the top of each cookie. Sprinkle with a little sea salt. The cookies will deflate as they cool.
- Leave on the trays for 5 minutes and then transfer to a wire rack to cool completely.
