Quick and easy Nutella cookies recipe, homemade with simple ingredients. Packed with chocolate chips and hazelnut flavor. They are soft and chewy and very fudgy with a brownie-like texture. Great for cookie exchanges.
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If there is anything in this world I love more than chocolate, it's Nutella and today's recipe has stolen my heart! They are just as good as my 3 Ingredient Nutella Brownies and Nutella Syrup and especially this Nutella Cheesecake (No Bake). You seriously need to try them all! Let's get back to these cookies though. I swear a batch of them doesn't last longer than a day at my place. They are made without cocoa powder, butter, shortening or oil. Their texture is so unique that my son says that he feels like he is eating brownies.
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Key ingredients for Nutella chocolate chip cookies
- Nutella- The base for these chocolatey hazelnut cookies.
- Egg- Acts as an agent to hold everything together.
- Sugar- Brown sugar gives the best chewy texture.
- Flour- Use all-purpose for best results.
- Leavening agents- Only baking powder is used.
- Chocolate- I like to use a combination of roughly chopped semisweet chocolate bar and chocolate chips.
Variations
- Use different chocolate options- I used roughly chopped chocolate chunks in these, but you can easily replace that with good quality semisweet, milk, dark, or white chocolate chips.
- Make cookie sandwiches- By adding frosting, such as Marshmallow Frosting Recipe, Best Cream Cheese Frosting, Caramel Frosting, or Peanut Butter Frosting in the middle of two cookies. You can also try using Whipped Cream, Chocolate Whipped Cream, or this Easy Pumpkin Dip that has Cool Whip in it. Fruit can also enhance these by placing Easy Homemade Strawberry Jam, Blackberry Buttercream Frosting, or Raspberry Pie Filling in the middle.
- Add peanut butter- Reduce the quantity of Nutella by ½ cup and replace the remaining ½ cup with creamy peanut butter. That will add another nutty flavor dimension.
- Turn these into filled or stuffed cookies- Make a dough ball, create an indentation in the middle and place a Rolo candy, small truffle, or soft caramel in. Then roll the dough around it, bake, and enjoy.
- Transform this into a large skillet cookie- Spread the dough in a large greased 8 inch skillet pan and bake at 350 degrees F for about 15-20 minutes. Serve with vanilla ice cream.
- Drizzle- Homemade Caramel Sauce, Easy Chocolate Ganache, Powdered Sugar Glaze, or Hot Fudge Sauce on the top.
How to make easy Nutella cookies recipe from scratch?
- Measure out the Nutella- And scoop it into a mixing bowl (Image 1).
- Crack the egg- Into the bowl and mix it all together (Image 2).
- Mix in- The brown sugar (Image 3).
- Add in- The flour and baking powder and mix until crumbly (Image 4).
- Gently combine- The chocolate chunks into the batter (Image 5).
- Use your hands- To incorporate everything into a smooth dough (Image 6).
- Scoop out small portions of the dough- Then roll them into little balls (Image 7).
- Place dough balls- On a cookie tray, chill, then bake until done (Image 8).
- Remove cookies from the oven- And before they cool completely, push a few chocolate chips on top (Image 8).
Tip and techniques
- Don't skip the step- Where you have to chill the cookie dough balls or else your cookies will spread, while baking.
- You can halve this recipe- To make a small batch. However, since it is difficult to half an egg, I would suggest using egg beaters instead of an egg.
- Don't replace baking powder- With baking soda.
- Don't add these extra ingredients- This recipe does not include butter, shortening, oil or cocoa powder. It's not a typo! Please do not add those ingredients.
- These cookies taste the best when they are warm- And fresh out of the oven. They are so ooey gooey.
- Stick to the recipe- Because I have tried making these cookies flourless, without eggs and even a batch with oatmeal, but all of them had a very unusual texture and they were flat. So, I don't recommend those substitutions and changes.
- Make sure to use brown sugar- Don't omit the brown sugar and don't replace it with granulated sugar, because I feel that it enhances the "chewy" texture of these cookies.
- Use all ingredients- Because I have tried the popular 2 ingredient and 3 ingredient version of these cookies and I just don't like them and neither does my family. They
- Line baking tray with parchment paper- In order to prevent cookies from sticking to the pan.
- Chill cookie dough- To prevent spreading during baking time.
Recipe FAQs
If you chill the dough before baking, it will reduce spreading. This can also happen if you add a fat ingredient like butter that is not in the recipe. In addition, be sure to measure ingredients correctly.
This usually happens when you over-cook them. Be sure to watch the cook time carefully. Also, make sure you are measuring ingredients correctly. Adding too much flour can cause them to go crumbly as well.
Storage
- Room temperature- Store in a container for up to 3 days.
- Refrigerate- Store in a sealed container for up to 5 days. You can put them in the microwave for 10 seconds to make them soft again.
- Freeze- Store in a sealed container for up to 1 month. Let thaw in the fridge and enjoy. You can place in the microwave for 10 seconds to soften them.
- Make ahead- These can be made up to 3 days a head if left at room temperature, 5 days if placed in a sealed container in the fridge, or 1 month if placed in a sealed container in the freezer. You can also refrigerate or freeze the dough balls, let thaw, and bake fresh per instructions below.
More cookie recipes
- Chocolate Cherry Cookies
- Best Chocolate Chip Cookies (Soft and Chewy)
- Chocolate Sugar Cookies
- Easy Galaxy Cookies (Buttercream Icing)
- Mexican Hot Chocolate Cookies (Cake Mix)
Recipe
Easy Nutella Cookies (With Chocolate Chips)
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Ingredients
- 1 cup Nutella
- 1 Egg Large, Room temperature
- 2 tablespoon Brown sugar
- ¾ cup All-purpose flour
- 1 teaspoon Baking powder
- ⅓ cup Semisweet chocolate Roughly chopped, Can also use chocolate chunks
- ¼ cup Semisweet chocolate chips Optional, For topping
Instructions
- In a mixing bowl, add Nutella and egg and mix until smooth.
- Add brown sugar and mix again.
- Add flour, baking powder and mix until crumbly.
- Add roughly chopped chocolate and use your hands to combine everything together.
- Scoop out small portions of the dough and roll them into little balls. Place them on a cookie tray, lined with parchment paper.
- Refrigerate the tray for 15 minutes.
- Bake at 350 degrees F or 8-10 minutes or until the edges have set but the centers are still slightly soft and jiggly.
- Remove from oven and before the cookies have a chance to cool completely, push a few more chocolate chips on top of each cookie. Enjoy.
Video
Notes
- Don't replace brown sugar with granulated sugar. I tried it and it didn't work. The texture of the cookies got messed up.
- Make sure to line baking tray with parchment paper to prevent cookies from sticking to the pan.
- You must chill the cookie dough balls to prevent the cookies from spreading during baking.
- Leftovers can be stored in a sealed container in the refrigerator for up to 5 days or at room temperature for up to 3 days. Reheat in the microwave for 10 seconds to make them ooey gooey and soft again.
- Read additional tips and variations above.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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