Nutella Chocolate Chip Cookies
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These indulgent Nutella chocolate chip cookies are the perfect treat for chocolate lovers. They’re so deliciously gooey and decadent!
Ok, if you’ve made my favorite chocolate chip cookie recipe before, then you already know that they are totally amazing. They are basically the best cookies in the world. BUT… what if we added Nutella to the best cookies in the world? Would that make them even more the best? It turns out, the answer is yes. These Nutella chocolate chip cookies are pretty much just fantastic in every way! They’re so rich, luscious, and gooey, and the perfect way to satisfy your sweet tooth.
The key to these cookies is to add the dollops of Nutella onto a baking sheet, put it in the freezer, and let the Nutella solidify completely. While the Nutella is freezing, you’ll make the cookie dough. To assemble the cookies, just take a ball of cookie dough, flatten it into a disc, and place a dollop of Nutella in the middle. Fold the dough around the Nutella, sealing it in completely, and then bake. If you’re careful to seal it in, the Nutella won’t leak out while the cookies are baking, and you’ll still have that gooey center.
These cookies are fantastic when they’re still a little warm from the oven, but they will keep well for several days. The Nutella will stay soft and gooey at room temperature, so I wouldn’t recommend storing these cookies in the fridge. If you’re hoping to make them ahead of time, I would recommend freezing the dough balls (with the dollops of Nutella inside), and then baking them just before you need them. The flaky salt on top is technically optional, but I love my Maldon salt so much that I can’t imagine these cookies without them. These cookies are a must-bake!
Nutella Chocolate Chip Cookies
Print Recipe
Ingredients
- 3/4 cup Nutella
- 12 tablespoons butter melted
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- Flaky sea salt
Instructions
- Line a baking sheet with parchment, and drop 24 teaspoon-sized dollops of Nutella onto the parchment paper. Place the baking sheet in the freezer for 30 minutes.
- After the Nutella has chilled, preheat the oven to 350. In a large bowl, stir together the butter, brown sugar, and sugar until well blended. Add the egg, egg yolk, and vanilla, and mix to combine. Add the flour, baking soda, and salt, and mix until just combined. Fold in the chocolate chips.
- Divide the cookie dough into 24 even balls of dough. Flatten each ball of dough, place a dollop of Nutella in the center, then fold the cookie dough around the Nutella. The Nutella will melt quickly, so it is easiest to work with half of the frozen dollops at a time, and work quickly.
- Place the cookie dough balls onto parchment lined baking sheets, spacing 2 inches apart. Sprinkle with flaky sea salt. Bake 12 minutes in the preheated oven, or until very lightly browned. Let cool on the baking sheet for 10 minutes after removing from the oven.
