Chocolate Chunk Nutella Cookies

Yum
Ooey gooey, soft and chewy Nutella cookies, packed with thick semi-sweet chocolate chunks! Aka: your new favorite cookies.

Ooey gooey, soft and chewy Nutella cookies, packed with thick semi-sweet chocolate chunks! Aka: your new favorite cookies.

Oh my goodness you guys!! World Nutella Day is February 5th!!

But really though, don’t you feel like we should celebrate Nutella Day a little bit every day? I know I do—celebrate it, I mean. Eating Nutella is kinda like brushing your teeth…for best results in life, you should probably do it a few times a day.

Right??

Ooey gooey, soft and chewy Nutella cookies, packed with thick semi-sweet chocolate chunks! Aka: your new favorite cookies.

I mean, it’s good in like everything! It’s amazing straight from the jar…it’s delicious homemade…it’s insanely fantastic in Rice Krispy Treats…it’s like a gift from heaven baked in cookies.

These cookies.

Ooey, gooey, super soft with melty-thick chocolate chunks…hot from the oven, because it’s too hard to wait for them to cool down.

Ooey gooey, soft and chewy Nutella cookies, packed with thick semi-sweet chocolate chunks! Aka: your new favorite cookies.

This recipe does require dough chilling, which will be painful, I know, because it seriously takes some reeeally strong self-control just not to devour the cookie dough right from the bowl, but I promise you: It’s well worth the wait! 4 quick hours (or up to 3 days) is what this dough needs to firm up enough so that it doesn’t turn into a sticky-spread like wildfire-flat-overflowing-(but yummy!)-mess inside the oven.

Ooey gooey, soft and chewy Nutella cookies, packed with thick semi-sweet chocolate chunks! Aka: your new favorite cookies.

Just like pretty much all of my dessert recipes, this recipe can be made gluten free by using Better Batter Gluten-Free Flour, or the regular wheat-containing way with all-purpose baking flour. Either way, you’ll end up with the exact same, deliciously soft result!

Ooey gooey, soft and chewy Nutella cookies, packed with thick semi-sweet chocolate chunks! Aka: your new favorite cookies.

Food holidays are definitely worth celebrating…especially when you’re celebrating Nutella! :)

5.0 from 1 reviews
Chocolate Chunk Nutella Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ooey gooey, soft and chewy Nutella cookies, packed with thick semi-sweet chocolate chunks! Aka: your new favorite cookies.
Ingredients
  • 1 and ¼ cup All-Purpose Flour OR Better Batter Gluten Free Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ½ cup Butter (1 stick), softened to room temperature
  • ½ cup Dark Brown Sugar, tightly packed
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • ¾ cup Nutella (or other Chocolate Hazelnut Spread)
  • 1 cup Chocolate Chunks (or Chocolate Chips) + more for topping, if desired
Instructions
  1. In a medium mixing bowl, whisk to combine Flour, Baking Soda, Baking Powder, and Salt. Set aside.
  2. In a large mixing bowl, using an electric hand mixer, cream together room temperature Butter and Dark Brown Sugar until fluffy, scraping down sides of bowl with a rubber spatula as needed. Add Egg and Vanilla Extract, and beat well to combine, about 1 minute. Add in Nutella, and beat well to combine, about 1 more minute.
  3. Add dry ingredients to the bowl of wet ingredients and using a large spoon or rubber spatula, stir by hand until ingredients are just combined. Do not overmix. Fold in Chocolate Chunks.
  4. Cover bowl tightly with plastic wrap, and refrigerate for at least 4 hours, or up to 3 days. Chilling is mandatory!
  5. When ready to bake, preheat oven to 350 degrees F.
  6. Line 2 large baking sheets with parchment paper.
  7. Remove dough from refrigerator, and working quickly, roll dough into golf ball-sized balls (about 2 Tablespoons each), and set on prepared baking sheet. You should end up with 8 evenly-spaced apart balls of dough on each baking sheet.
  8. Bake cookies for 12-13 minutes, or until edges are set. Cookie centers will look slightly underbaked, and this is what you want!
  9. Allow cookies to cool on baking sheet for another 12-13 minutes, before removing to a wire rack to cool completely. If desired, while the cookies are still warm from the oven, press a few more chocolate chunks/chips into the tops of cookies for looks.
  10. Store tightly covered at room temperature or in the refrigerator for up to 7 days.
  11. Makes 16 cookies.

Must.Have.More.Nutella:

Homemade Nutella (Dairy Free)

Nutella2

Nutella Krispy Treats

KrispyTreats3

Chocolate Chip Pumpkin Cupcakes with Nutella Swirls

PumpkinCupcakes1

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Comments

  1. says

    I am OBSESSED with Nutella and these look amazing! I really like that you can make them with gluten free flour too which would be perfect for my friend with coeliac disease.

  2. Deb says

    If you suffer from Celiac Disease you should make sure your baking powder, soda, vanilla and chocolate chips are gluten free. This looks amazing and I can’t wait to try it. Thanks for posting this.

  3. jjjen says

    these look incredible! I plan to make for a future party. could i make these a few days ahead of time and freeze them??

    • Anna BradleyAnna Bradley says

      Thank you so much Jen! Yes, you can absolutely make these ahead and freeze them! I do that all the time, and they’ll taste super fresh once thawed afterwards! Have a great party! :)

        • Anna BradleyAnna Bradley says

          Oops, I apologize, I misunderstood! Yes, you may also freeze the dough, pre-baked. I’d recommend following the recipe as written, all the way up through rolling the dough into balls. Then, freeze the cookie dough balls. Cookies may be baked from their frozen state; just add an additional 2-4 minutes to the baking time called for on the recipe! I hope that better answers your question this time!

    • Anna BradleyAnna Bradley says

      Aw that’s so sweet of you! Thank you! So happy you love these–they’re some of my fave’s too! :)