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Nutella Chocolate Chip Cookies

  • Author: Meagan


Pretty sure the name sums these up perfectly – totally drool worthy from Sally’s Baking Addiction – enjoy!



1/2 c. (115 g) butter, softened

3/4 c. (150 g) packed brown sugar AND 1/2 c. (100 g) sugar

1 egg + 1 egg yolk AND 1 t. vanilla

1/2 c. (148 g) Nutella, divided into 2 equal parts – make sure it’s well stirred!

2 1/3 c. (291 g) flour AND 1 1/4 t. baking soda

1 t. cornstarch AND 1/2 t. salt

1 to 1 1/2 c. dark chocolate chips (semi-sweet would be fine of course, I just thought dark would be good)

extra chocolate chips and flaky sea salt for when the cookies come out of the oven


Preheat the oven to 350 and line a couple of large baking sheets with parchment – though my latest baking thing is to bake only 1 pan and freeze the cookie dough balls for later.

Beat the butter on it’s own in your electric mixer for a minute or so until smooth, then add in both sugars and beat again until fluffy.  Scrape down the sides, add in the egg, yolk and vanilla and beat again.  Scrape down the sides again and add in half (74 g) of the Nutella and stir until combined.

Whisk together flour, baking soda, cornstarch and salt in a separate bowl and then with the mixer on low, slowly add the dry to the wet and mix until evenly combined.  Stir in a cup (or 2!) of the chips, then blob in the remaining Nutella and beat for a quick few seconds so that it’s streaked through the dough.  The original recipe says that the dough could be crumbly but I didn’t see a difference from regular cookie dough.

Roll into tablespoon-sized balls and place a couple of inches apart on your prepared baking sheets.  Bake for 10 minutes…this is a little less time than usual for cookies this size but it’s perfect – the Nutella caramelizes a bit and even 2 minutes too long with make your cookies too hard (my opinion only),

The moment they come out of the oven, press a few extra chips onto the top of each cookie (totally optional, but why the heck wouldn’t you?), and then leave the cookies on the pan for a few minutes before removing them to a rack to cool.  Sprinkle with flaky salt while they’re still warm so it stays put or right before serving to make them look pretty (and taste even more amazing!).



From Meagan's Kitchen

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