Nutella Chocolate Chip Cookies

Take a thick chocolate chip cookie and stuff it with a scoop of Nutella then a sprinkling of sea salt! You're gonna love these cookies! Learn how to make these Nutella chocolate chip cookie recipes with step-by-step photos.

One of my favorite cookies on the blog are these Cookie Butter Sea Salt Chocolate Chip Cookies...I posted them a long time ago. Why on earth has it taken me this long to try a Nutella version? Sometimes I wonder what goes on in my head!!

I am happy to say stuffing my new favorite cookie recipe with Nutella and topping them with sea salt was a clear winner!

The richness of the Nutella oozing out of the middle is topped off with sea salt. Plus, sea salt on anything with chocolate is sooo good!

Have you ever put sea salt on your cookies? If you haven't I suggest you try it, it adds that little something extra. Just like Elle Woods does in Legally Blonde when turning in her paper with a spritz of perfume. You just can't stop eating a cookie when it has that little extra something.

These are large cookies though, I take what I would normally serve as one cookie and make that the base, flatten it out to a disc, and fill it with Nutella. Then top with another cookie slightly flattened out, pinch the sides together and roll into a ball. This recipe makes about 14- 16 large cookies, of course, you could make them smaller but something about adding Nutella and sea salt to a cookie makes it extra special, and let's be honest extra special cookies are never small. Bigger is better when it comes to cookies!

Let's get to the recipe

Jump to:

• Ingredients
• Instructions
• Can you make it ahead of time
• More Nutella recipes
• Recipe Card
• Recipe Ratings & Comments

Ingredients

• All-Purpose Flour. The flour needs to be measured properly- too much and you will end up with thick, puffy cookies. Too little and your cookies will spread too flat. I suggest using a scale to weigh your flour as opposed to measuring with a cup by volume.
• Baking Soda. This chemical leavening agent needs an acid to activate and the brown sugar will act as the acid in this recipe.
• Baking Powder. The beauty of baking powder it is that it is already active! I like a combination of both baking soda and baking powder for a beautifully browned, chewy cookie.
• Cornstarch. The cornstarch tenderizes the dough for a nice soft cookie.
• Salt. This cookie has lots of sugar between the chocolate chips and the Nutella, so the salt helps balance all of the sweetness as well as salt brings out all of the other ingredient's flavor profiles.
• Unsalted Butter. Using melted butter helps create a nice and chewy cookie dough, but you will need to chill the dough, I think it's worth it! The butter should be melted and slightly cooled before using.
• Granulated Sugar. The white sugar helps the cookies spread while baking.
• Light Brown Sugar. Brown sugar provides that warm flavor thanks to the molasses in it. It also is incredibly moist so helps the cookies bake up nice and chewy.
• Pure Vanilla Extract. You can't have a chocolate chip cookie without this iconic ingredient!
• Large Eggs. The eggs need to be at room temperature to be evenly incorporated into the rest of the ingredients. You can do this quickly by placing the uncracked eggs in a bowl of warm water for 5-10 minutes before using.
• Chocolate Chips. I much prefer good quality chocolate, but you could use chocolate chips. I use Callebaut chocolate callets or use the Trader Joe's pound plus bars chopped up.
• Nutella. The star of the show! We will scoop this into the center of the cookies for a sweet surprise

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In a medium bowl sift together flour, baking soda, baking powder, salt, and cornstarch.

In a large bowl whisk together the granulated sugar, brown sugar, and melted butter. Add the eggs and vanilla extract then mix for another minute or two until the mixture has lightened in color.

You could do this in an electric stand mixer with a paddle attachment.

Slowly add the dry ingredients and as the dry mixture is half mixed in add the chocolate and gently fold to just combine.

Cover the bowl and chill in the fridge for one hour. 

Using a large (4 Tablespoon) cookie scoop, scoop the batter into balls on a Silpat or parchment-lined baking sheet or plastic container.

Once you have scooped the cookie dough ball flatten it out and use a small half tablespoon or half tablespoon cookie scoop to distribute a bit of Nutella in the middle of the cookie disc. Gently press the sides up to seal the cookie dough ball to not expose the Nutella. Roll it into a ball and place it on a sheet pan or plate. Once all cookies are rolled cover the sheet and place in the fridge to chill for at least two hours, minimum. The large cookies and filling need time to set up before baking. 

Once the dough is chilled, preheat the oven to 350F/180C. Place cookies on a Silpat lined baking sheet or line a baking pan with parchment paper at least two-three inches apart.

Bake for 14-16 minutes, until golden brown on the edges and set in the center. Sprinkle sea salt on top just after baking. Let cool for ten minutes then transfer to a wire rack to cool completely. Store leftovers in an air-tight container for up to 5 days. 

Can you make it ahead of time

You can totally get to the point that the cookie dough balls are filled with Nutella and then place in the freezer in an airtight container for up to a month before baking. To bake don't thaw just bake from frozen and add a minute or two to the bake time. You might have to bang the pan on the counter to encourage the cookies to spread a little bit.

Check out this post on my Cookie Baking Tips

More Nutella recipes

This strawberry Nutella french toast is soooooo good!

The ultimate treat is for sure this Nutella Cheesecake recipe, so rich and creamy.

And if you love chocolate on chocolate check out this Nutella brownie recipe.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

The post was originally published on February 6, 2016, as of July 20, 2022, the post has been updated.