Once upon a time, my family was thoroughly enjoying nutella on the reg. So, doing what I thought to be the economical thing, I bought a big ol’ two-pack of Nutella from Sam’s Club. Have you seen the bulk-sized jars? They’re monsters. Take a guess at what happened after I bought said jars of bulk Nutella… If you guessed that everyone just randomly stopped eating it, then you are correct! Never fails. Thankfully, Nutella is an incredible ingredient for baking. So you better believe that instead of letting that chocolaty goodness waste away in my pantry, that I whipped up a batch of Nutella Chocolate Chip Cookies.

I’m personally not a huge fan of Nutella out of the jar. It’s just too rich and sweet for me. But when you add it to brownies, cookies, or cakes- it does something magical. When you bake with Nutella, you always want to keep an eye on the sugar and fats (butter and oil) in your recipe because nutella basically is nuts and fats. So you’ll want to adjust accordingly. If you’ll notice, this recipe for Nutella Chocolate Chip Cookies only calls for 1/2 cup (total) of sugar. This isn’t a mistake. Nutella is already so sweet on it’s own.

Some fun Nutella history…

Did you know that Nutella was originally sold in solid bricks? Nutella was invented in Italy by a man named Giovanni Ferrero in the 1940’s. After WWII, a lot of people didn’t have the extra money for decadent sweets. Chocolate had become rather rare (and expensive). In an effort to provide people a sweet treat, that they could afford, Ferrero, combined hazelnuts (which were plentiful in the area), sugar, and a little amount of cocoa. Of course it was a hit. The history of how Nutella ended up becoming a spread is a bit debated however. There are two different legends and both center around the fact that the original product- the brick of Nutella that was originally called Pasta Gianduja– accidentally melted and thus the spread was born. The spread became even more of a sensation because people enjoyed the idea of a little going a long way.

Ingredients you’ll need for Nutella Chocolate Chip Cookies

Nutella

Unsalted Butter

Granulated Sugar

Light Brown Sugar

Eggs

Pure Vanilla Extract

All-Purpose Flour

Baking Soda, Baking Powder, & Salt

Chocolate Chips– this recipe calls for semi-sweet chocolate chips. You could substitute whatever your preference is- milk chocolate, dark chocolate, white chocolate. Keep in mind that the nutella is sweet, which is why I would recommend semi-sweet to balance out the sweetness.

Let me show you how to make these Nutella Chocolate Chip Cookies 👇🏻

First thing’s first- preheat your oven to 350 degrees and line a baking sheet with parchment paper.

In a large bowl, combine 1/2 cup of (mostly) melted unsalted butter and 1 cup of nutella. Using a hand mixer, mix until light and smooth, about 2-3 minutes.

Next, add 1/4 cup granulated sugar and 1/4 cup (packed) brown sugar. Mix for 1 minute.

Then add 2 eggs and 1 tbsp pure vanilla extract. Mix until combined.

Now to the bowl, add 3 cups of flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. This time, mix by hand with a rubber spatula until all of the dry ingredients are incorporated.

And now add q 12 oz bag of semi sweet chocolate chips. I usually reserve about 1/2 cup of the chips for topping the dough balls.

Scoop about 1 tbsp of dough and roll it into a ball. Place the cookie dough balls onto the prepared baking sheet, placing them at least 2 inches apart.

You don’t have to add the chocolate chips to the tops of the cookie dough balls. It’s really just for esthetics. Personally, I think it makes the cookies prettier, but it serves no other real purpose.

Place your baking sheet in the oven and bake the cookies for 8-12 minutes. The cookies will be done when they look slightly crisp on the edges, mostly set, but still slightly soft in the middle. Try not to overtake them. The key to good cookies is to slightly under bake them and then to let them sit on the hot baking sheet for 10 minutes.

After the cookies have sat on the warm baking sheet for 10 minutes, remove the cookies to a cooling rack to finish cooling. Finish baking the rest of your dough.

Enjoy!!

Store cookies in an air-tight container at room temperature for up to 5 days.

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Nutella Chocolate Chip Cookies

The perfect treat! These Nutella Chocolate Chip Cookies are decadent and delicious! An incredibly easy recipe, all made in one bowl!

Servings 24 Cookies

Author Maggie @ Cupcakes and Sarcasm

Ingredients

1/2 Cup Unsalted Butter, mostly melted
1 Cup Nutella
1/4 Cup Granulated Sugar
1/4 Cup (Packed) Light Brown Sugar
2 Large Eggs
1 Tbsp Pure Vanilla Extract
3 Cups All-Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
12 Oz Semi Chocolate Chips

Instructions

To begin, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
To a large bowl, add 1/2 cup (mostly) melted unsalted butter and nutella. Using a hand mixer, mix the butter and nutella until light and smooth, about 2-3 minutes.
Add both sugars and mix again for another minute until the sugar is mixed in well.
Then add the eggs and vanilla extract, mixing until well incorporated.
Now to the bowl, add the flour, baking powder, baking soda, and salt. This time, use a rubber spatula and stir by hand. Stir until the dry ingredients are well incorporated.
And now add the chocolate chips. I usually reserve about 1/2 cup of the chocolate chips to top the dough balls (it makes the cookies look pretty) or you can just mix in all of the chips.
Scoop out 1 tbsp of dough and roll into a ball. Place the cookie dough balls on the prepared baking sheet, topping with extra chocolate chips (optional). Place the cookie dough balls at least 2 inches apart.
Bake in the oven for 8-12 minutes. The cookies are done when the edges are slightly crisp and the centers are set, but still a little soft. The key to good cookies is to slightly under bake them and to let them sit on a hot baking sheet for 10 minutes.
After 10 minutes, remove the cookies to a cooling rack to finish cooling. Repeat the steps above to bake the remainder of your dough.
Store the baked cookies in an air-tight container for up to 5 days. Enjoy!