Name: Recipe "Chocolate Nutella Cookies"
Cook time: 11 min
Ingredients: 1.25 cup all-purpose flour; 1 tsp baking powder; 0.5 tsp salt; 0.667 cup dutch-process cocoa; 0.5 cup unsalted butter (at room temperature); 0.5 cup granulated sugar; 0.5 cup dark brown sugar; 1.5 tsp vanilla extract; 0.5 tsp hazelnut extract; 0.333 cup Nutella; 0.333 cup milk

Since chocolate is on the menu, Fudgy Brownie, Coconut Brownies, Crispy Chocolate Chip Oatmeal Cookies, and Flourless Chocolate Cookies fit right alongside it.

The Story Behind These Soft Fudgy Cookies

These Chocolate Nutella Cookies started as a simple experiment: I added Nutella to a basic chocolate cookie dough, and it turned out to be one of the best decisions I’ve ever made. (Marrying Josh is still number one, but this is a close second.) These cookies are soft, fudgy, and it’s hard to stop at one. I told myself I’d only taste one to check if they were post-worthy. Four cookies later, I knew they were. And since my birthday falls on World Nutella Day, I feel like the universe wanted me to share this recipe. So here we are.

They’re incredibly soft and fudgy thanks to the combination of Dutch-process cocoa and Nutella.
The hazelnut extract adds a subtle nutty flavor that makes these taste like a fancy bakery cookie.
You only need 10 minutes of prep and a short chill time, so they’re easy enough for a weeknight treat.

Key Ingredients for the Best Nutella Cookies

Dutch-process cocoa: This gives the cookies a deep, dark chocolate color and a smooth, mellow flavor. It’s less acidic than natural cocoa, so it pairs perfectly with the sweet Nutella. Look for brands like Droste or Cacao Barry.
Nutella: The star of the show. It adds hazelnut flavor, extra sweetness, and moisture. Make sure to use the spreadable kind, not a cocoa cream. You can substitute with another hazelnut spread, but the flavor may vary.
Hazelnut extract: This intensifies the nutty flavor. It’s optional but highly recommended. You can find it in the baking aisle or online. If you skip it, the cookies will still be good but less hazelnut-forward.

Kitchen Tools for Making Nutella Cookies

Stand mixer or hand mixer for creaming butter and sugar
Baking sheets (two recommended for even baking)
Silicone baking mat or parchment paper to prevent sticking
Cooling rack for letting cookies set
Tablespoon measure for portioning dough

Tips for Perfect Soft Fudgy Cookies

Don’t overbake these cookies. Pull them out when they look soft and just starting to set around the edges. They’ll continue to firm up as they cool on the baking sheet for 2 minutes. Use Dutch-process cocoa for the deepest chocolate flavor and a darker color. Regular cocoa works but the cookies will be lighter and slightly more acidic. For evenly sized cookies, use a tablespoon measure and roll the dough into balls. Gently press each ball down with your fingers before baking to help them spread just a little.

If you want to change things up, fold in 1/2 cup of chopped hazelnuts or chocolate chips before chilling. For a double Nutella hit, drizzle melted Nutella over the baked cookies. You can also swap the hazelnut extract for an equal amount of vanilla extract if you prefer a more straightforward chocolate flavor. To make these gluten-free, use a 1:1 gluten-free all-purpose flour blend; the texture will be slightly different but still delicious.

How to Serve Chocolate Nutella Cookies

These cookies are great on their own, but a glass of cold milk is the classic companion. For a more dessert-like treat, sandwich two cookies with a scoop of vanilla ice cream. They also make a nice addition to a cookie platter for parties or bake sales. If you’re celebrating World Nutella Day, serve them alongside a warm mug of coffee or hot chocolate.

How to Store Leftover Chocolate Nutella Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and fudgy. If you live in a humid climate, add a slice of bread to the container to absorb excess moisture and keep them from getting soggy.

Can You Freeze Chocolate Nutella Cookies?

Yes, you can freeze either the dough or the baked cookies. For the dough, roll it into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a zip-top bag and store for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time. For baked cookies, let them cool completely, then freeze in a single layer on a sheet. Once frozen, transfer to a bag. Thaw at room temperature or warm in the microwave for 10 seconds.

Best Way to Reheat Chocolate Nutella Cookies

These cookies are delicious at room temperature, but if you want that just-baked warmth, microwave a single cookie for 10-15 seconds. For a larger batch, place them on a baking sheet in a 300°F oven for 5 minutes. Be careful not to overheat, or they’ll dry out.

Chocolate Nutella Cookies FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but the cookies will be lighter in color and slightly more tangy. Dutch-process cocoa is less acidic and gives a deeper, richer chocolate flavor. If you only have natural cocoa, it will still work.

Do I have to chill the dough?

Yes, chilling for at least 15 minutes is important. It prevents the cookies from spreading too much and helps them stay thick and soft. If you skip it, they’ll turn out flat and crispy.

Can I skip the hazelnut extract?

You can, but the hazelnut flavor will be much milder. The Nutella already adds some hazelnut taste, but the extract really boosts it. If you don’t have it, use an extra 1/2 teaspoon of vanilla extract instead.

How do I make these cookies chewier?

For a chewier texture, use all dark brown sugar instead of the mix of granulated and brown. You can also reduce the flour by 2 tablespoons. But note that the recipe as written gives a soft, fudgy cookie, not a chewy one.

Can I double this recipe?

Yes, you can double all ingredients. The baking time and temperature stay the same. Just make sure your mixer bowl is large enough to handle the extra dough.

Recipe

Chocolate Nutella Cookies

These chocolate cookies might look plain and simple, but I promise they are very special. I added Nutella to the dough and I think that was the best decision I have ever made. These cookies are soft, fudgy, and irresistible.

easyVegetarian

11 min

Cook Time

11 min

Total Time

Servings

Dessert

Course

93 kcal

Calories

Ingredients

Servings

1.25 cup all-purpose flour
1 tsp baking powder
0.5 tsp salt
0.667 cup dutch-process cocoa
0.5 cup unsalted butter, at room temperature
0.5 cup granulated sugar

0.5 cup dark brown sugar
1.5 tsp vanilla extract
0.5 tsp hazelnut extract
0.333 cup Nutella
0.333 cup milk

Instructions

1
Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.
2
Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.

3
When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.
4
Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.

Nutrition (per serving)

93kcal

Calorie breakdown

Protein7%8 kcal

Fat32%32 kcal

Carbohydrates61%63 kcal

How this was calculated — 10 of 11 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1098 kcal

baking powderLeavening agents, baking powder, low-sodium5 kcal

saltSalt, table0 kcal

dutch-process cocoaCocoa, dry powder, unsweetened365 kcal

unsalted butterButter, salted860 kcal

granulated sugarSugars, granulated462 kcal

dark brown sugarSugars, brown456 kcal

vanilla extractVanilla extract22 kcal

hazelnut extractOil, hazelnut22 kcal

milkMilk, buttermilk, fluid, whole50 kcal

Serving size ≈ 26 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, dessert, Oven Baked, vegetarian

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