These Nutella chocolate cookies are so easy and quick to make – chewy and crispy with a gooey Nutella centre! What more could you want? They are a perfect quick-fix for chocoholics .
In my opinion, a good cookie should be soft and chewy in the middle with a crunch on the outside. They have a slight bulge in the middle where, naturally they are filled full of delicious Nutella!
The recipe is so simple, you could get the kids involved – any kids.
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.
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 1/2 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.
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.
⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
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Nutella Cookies
Equipment
- Large mixing bowl
- Parchment paper
- Baking tray
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup softened butter
- 3/4 cups unsweetened cocoa powder
- 2 1/4 cups flour
- 2 medium eggs beaten
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon warm water
- 1/2 teaspoon finely ground salt
Instructions
- Preheat oven to 347°F / 175°C
- In a large mixing bowl, cream together the butter and white and brown sugar till smooth.
- Mix in the beaten eggs, vanilla extract and salt.
- Dissolve the baking soda in a teaspoon of water and stir till it dissolves, then add to mixture, blending well.
- Fold in the cocoa powder and 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 1/2 teaspoon of nutella before resealing. Flatten slightly and place on a lined baking tray, leaving approx. 3 inch spaces between them.
- Bake for 8-10 minutes, till the edges are done, then transfer to a cooling rack.
Recipe 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.
Yum! Anything with Nutella is a winner!
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?
Absolutely! Go for it ?
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!
Warm cookies crispy on the outside & chewy on the inside – these look perfect! Great tip to refrigerate the dough to keep them from spreading.
I love nutella. The inside of that cookie looks amaze balls!
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!
Lol Jasmin I totally get you!
You had me at Nutella! These cookies look perfect!
Thanks Lisa!