The very best chocolate Nutella cookies - soft, chewy chocolate cookies, stuffed with gooey Nutella. They're so easy to make too!
Ingredients
- 113 g unsalted butter melted and cooled slightly (1 stick / ½ cup / 4oz)
- 165 g plain flour (all purpose flour) (1 ¼ cups / 5.8oz)
- 55 g dutch processed cocoa powder (½ cup / 2oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
- ⅔ cup light brown sugar (135g / ~4 ¾oz)
- ¼ cup white granulated sugar (50g / ~1 ¾oz)
- 1 large egg room temp
- 1 teaspoon vanilla extract
- ⅓ cup Nutella (or other chocolate hazelnut spread)
For best results, always weigh ingredients where a weight is provided
Equipment
- Large mixing bowl
- Silicone spatula and balloon whisk
- cookie scoop helpful but not essential
- large baking sheet
Instructions
- Line a couple of small baking trays or plates with baking paper / parchment paper. Place 18x 1 teaspoon sized scoops of Nutella onto the trays. Once they’re all on the tray, swirl the spoon around each one to make them nice and round. Freeze for 30 minutes. Two trays/plates is helpful as the Nutella does thaw very quickly once out of the freezer.
- Make sure the butter is melted and set aside to cool a bit.
- Preheat oven to 180C (160C fan) / 350F. Line a large baking sheet with baking paper.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
- In a large mixing bowl, add both the sugars to the melted butter and whisk (using a balloon whisk) until well combined.
- Add the egg and vanilla and whisk until smooth.
- Add the dry ingredients and fold it in with a spatula until just combined.
- Let the dough sit for 10 minutes before proceeding (this makes it easier to handle and helps the cookies keep their shape).
- Take roughly 1 ½ tablespoons of the dough, roll it into a ball (or use a small cookie scoop and there's no need to roll). If it’s too soft, just chill the dough for 10 minutes.
- Make a deep dent in the centre and add one piece of frozen Nutella. Now, shape the dough around the Nutella to seal it inside. Repeat with the remaining cookie dough, moving quickly as the Nutella will soften quickly.
- Chill the cookies for 30 minutes in the fridge or 10 minutes in the freezer.
- Bake for 10 minutes.
- Optional: As soon as you take the trays out of the oven, use a round cookie cutter, just slightly larger than the cookie, and swirl it around the cookie. This will make them perfectly round and also thicken them slightly.
- Allow them to cool on the trays for 10-15 minutes until you can move them to a wire rack without them breaking, to cool completely. Once cool, they will firm up.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – if you know your oven runs hotter than standard, take them out 2-3 minutes before the recipe suggests and allow them to cool to see if they crisp and cooked through. With cookies, it's always easy to do a single test cookie, then bake the rest according to your test bake.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
