These Nutella chocolate cookies are so easy and quick to make – chewy and crispy with a gooey Nutella centre! A perfect fix for chocoholics.
We think a good chocolate cookie should be soft in the middle with a slightly chewy crunchy exterior. What do you think?
Before you answer, you NEED to try these!
Our chocolate cookies are filled with a generous amount of soft creamy Nutella, giving them a slight bulge in the middle! They are like the cookie equivalent to a chocolate lave cake! Just easier to stuff in your pockets for later.
The recipe is super simple, you could make several batches and even get the kids involved.
How to make Nutella cookies
- In a large mixing bowl, cream together the butter and both the sugars till smooth and creamy.
- Mix in the beaten eggs, vanilla extract and salt.
- Dissolve the baking soda in a teaspoon of water and mix thoroughly into the mixture.
- Fold in the cocoa powder and flour to make a dough.
- Cover and refrigerate for at least 30 minutes.
- Roll into small walnut size amounts and make small indentations in the center of each with a teaspoon. Fill with ½ teaspoon of Nutella and reseal.
- Flatten slightly and place on a lined baking tray, leaving around 3 inches between them.
- Bake for 8-10 minutes, till the edges are done, then transfer to a cooling rack.
Why refrigerate the cookie dough?
Refrigerating the cookie dough for at least 30 minutes (up to 3 days) prior to baking gives these results:
- The moisture from the wet ingredients in the dough gets a chance to absorb properly into the dry ingredients, making the dough less sticky
- The butter will take longer to melt in the oven, limiting the spread of the cookies. As the cookies crisp up on the outside, they are not able to continue spreading. This keeps them thicker.
- The flavour of the cookies improve the longer the dough is kept refrigerated and they develop a wonderful rich caramel flavour.
Need cookies in a hurry?
If you need your cookie fix in a hurry, always be prepared and make three batches – one to make now, one to age in the fridge for a couple of days, and one to freeze.
Need a larger cookie?
If these small cookies are a bit on the small size, consider upsizing to this giant cookie!
This just leaves the all important question – do you like your cookie warm or at room temperature?
More yummy cookie recipes
Need more cookie recipes? Click here.
Let me know how it turned out in the comments below and don’t forget to give it a star rating! Instagram - If you post a picture tag @endofthefork and hashtag #endofthefork
Recipe
Nutella Cookies
Ingredients
- softened butter - 1 cup 230 g
- white sugar - 1 cup 200 g
- brown sugar - 1 cup 200 g
- eggs - beaten, medium or large 2
- vanilla extract 2 teaspoons
- finely ground salt ½ teaspoon
- baking soda 1 teaspoon
- warm water 1 teaspoon
- unsweetened cocoa powder - ¾ cups 75 g
- flour - 2¼ cups 280 g
- Nutella - 1 cup 300 g
Instructions
- Preheat oven to 347°F / 175°C
- In a large mixing bowl, whisk 230 g softened butter with 200 g white sugar and 200 g brown sugar till creamy.
- Whisk in 2 eggs, 2 teaspoons vanilla extract and ½ teaspoon finely ground salt.
- Dissolve 1 teaspoon baking soda in 1 teaspoon warm water and stir till it dissolves, then add to mixture blending well.
- Fold in 75 g unsweetened cocoa powder and 280 g flour, then knead gently to make a dough.
- Cover and refrigerate for minimum of 30 minutes.
- Roll walnut size amounts, make an indentation and spoon ½ teaspoon Nutella before resealing. Flatten slightly and place on a lined baking tray, leaving approximately 3-inches between them.
- Bake for 8-10 minutes till the edges are done then transfer to a cooling rack.
Notes
- The moisture from the wet ingredients in the dough gets a chance to absorb properly into the dry ingredients, making the dough less sticky
- The butter will take longer to melt in the oven, limiting the spread of the cookies. As the cookies crisp up on the outside, they are not able to continue spreading. This keeps them thicker.
- The flavour of the cookies improve the longer the dough is kept refrigerated and they develop a wonderful rich caramel flavour.
Only you will see your notes and you can edit them anytime.
Equipment
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
Content and photographs @ endofthefork.com are copyright protected. Sharing of this recipe is encouraged and appreciated, however copying and pasting full recipes to social media or other platforms is strictly prohibited.
linda spiker says
Yum! Anything with Nutella is a winner!
efwalt says
I love Nutella SO much! We only ever have a jar in the house for special occasions otherwise I’d eat it all day every day. I think making these cookies counts as a special occasion though don’t you?
Nicole says
Absolutely! Go for it ?
Platter Talk says
My heart be still. Hazelnut is a favorite of mine for the last 30 years or so. Chocolate, forever. Add it up – I am experiencing heaven right now with your recipe and photos!
Debra C. says
Warm cookies crispy on the outside & chewy on the inside – these look perfect! Great tip to refrigerate the dough to keep them from spreading.
brandidcrawfordgmailcom says
I love nutella. The inside of that cookie looks amaze balls!
Jasmin | The Happiness Kitchen says
Seeing that ooey gooegy stretch of Nutella has me absolutely swooning! I’m one of those people who’d have to make three batches…because there’s no way I’d be able to let that delicious dough chill!
Nicole says
Lol Jasmin I totally get you!
lisa huff says
You had me at Nutella! These cookies look perfect!
Nicole says
Thanks Lisa!