Nutella Chocolate Chip Cookies

July 23, 2010
I’ve been a real-life, full-time working girl for three whole days now and boy is it tiring! Tiring in the best sort of way, in the my-brain-is-exploding-with-new-information sort of way. Yet despite thinking about food all day at work, I still somehow find myself baking and cooking at the end of the day to decompress and relax. 
This morning I woke up to a sky full of rain, I have a new Netflix movie coming my way this afternoon, a half a dozen Nutella Chocolate Chip Cookies in my kitchen, and my first weekend home in over two months! Needless to say, I’m just a little bit excited. If you have a free weekend, or even just an hour during the week, I strongly recommend these cookies. 
I’m going to keep it short because, really, I think these cookies say everyting they need to on their own. Nutella. Chocolate. Hazelnuts. Cookie. Chocolate drizzle. And if that wasn’t enough, the texture is somthing special, too. Crunchy on the outside, soft and chewy in the center. Pretty much everything you could want in a cookie. If that doesn’t sell you, I don’t know what will.
Nutella Chocolate Chip Cookies 
(Printable Recipe)
*1/2 cup (1 stick) butter, softened
*3/4 cup sugar
*1 egg
*1/2 cup Nutella
*1/2 tsp. baking soda
*1/2 tsp. baking powder
*1/4 tsp. salt
*1 tsp. vanilla extract 
*1 1/2 cups all-purpose flour
*1/2 cup semi-sweet chocolate chips
*1/2 cup chopped hazelnuts (optional)
*Additional melted semi-sweet chocolate (optional) 
*Preheat oven to 375°F. 
*With an electric mixer, beat butter until creamy. Add in the sugar and beat until fluffy, 1 to 2 minutes. Add in the egg and beat until combined. Beat in the Nutella, baing soda, baking powder, salt, and vanilla until well combined. 
*Beat in the flour until just combined. Stir in the chocolate chips and chopped hazelnuts by hand. Scoop dough by large tabelspoons and form into balls. Place, about 2 inches apart, on a lightly greased baking sheet and bake for 8 to 10 minutes, until edges are crispy and center is still slightly soft. Remove from oven and cool 10 minutes on baking sheet. Finishing cooling on wire rack.
Happy Baking!


  • Reply Tanja @ Postmodern Hostess July 26, 2010 at 8:25 pm

    These look amazing! Are they your original recipe?

    I would definitely make these myself, except that I'd be afraid I'd eat all of them in one sitting. 😉


  • Reply ajcabuang04 September 10, 2010 at 5:34 am

    Yum!! I've always wanted to make nutella cookies and so far yours look the best!! Def. bookmarking this! Thanks!!
    Would you mind checking out my blog? 😀

  • Reply Lauren September 25, 2010 at 7:54 pm

    baking these now, they're still in the oven but the batter at least is DELICIOUS

  • Reply sofiboum October 29, 2010 at 12:13 pm

    Delicious!I like it.Thanks for this recipe!

  • Reply Realtor Dawn December 10, 2010 at 10:21 pm

    How many cookies does your recipe make? How did you make the chocolate drizzle?


  • Reply the dated June 1, 2011 at 1:46 pm

    I made these last night…they were divine! maybe even the best cookies I have ever put in my oven! I'm sharing the recipe with everyone!!

  • Reply Krisla June 20, 2011 at 3:54 am

    I made these and mailed them to my boyfriend 1000 miles away and he loved them, even when they were a few days old! He immediately called me and raved about them and was completely boggled at how delicious they were. Thanks for the recipe:)

  • Reply Ellie October 17, 2011 at 1:17 pm

    Thank you for sharing this recipe…I made these cookies recently, a variation of them(using a chocolate almond spread) and LOVED the cookies. They are a cookie I’ll make again, so thank you!

  • Reply One of the perfect ‘pick-me-ups’ | thenotsocreativecook December 13, 2013 at 4:01 pm

    […] original recipe calls for ½ cup Nutella, but I suggest making them ¾ cup if you want rich Nutella flavor. It also […]

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