Nutella Chocolate Chip Cookies

I am a huge fan of cookies. If you say chocolate chips, I am in. If you say chocolate chips plus Nutella, you get me excited. Think of a cookie full of chocolate chips plus a soft center plus a swirl of Nutella. I can’t resist that combination.


I found these cookies on one of my favorite baking blog sites. Sally from is somebody you will hear from a lot on this blog. She is my personal heroine. I can only encourage you to check out her site. She got it figured out. Every single recipe I have tried from her always gets raving reviews. I even got one of her books for Christmas. She really is a pro.


So when I tried these Nutella Chocolate Chip Cookies from her blog the first time around, I knew they would be great. I didn’t twist the recipe that much. I only lowered the amount of sugar. American recipes are always too sweet for me. I have come to learn that usually you can cut the sugar amount in half and still feel it is sweet enough. In this instance I cut even to a third. Mainly because the Nutella already contains a lot of sugar, so I felt it was over the top and would be too sweet. But apart from that, I follow her recipe mostly.

As expected the first time I tried her recipe, the cookies were a success. I wasn’t really surprised when my husband requested them this weekend again. They are so simple, easy and delicious. And the best of it: you can enjoy the cookies after half an hour! This includes preparation and baking. So get your glass of milk ready!


Nutella Chocolate Chip Cookies

  • Servings: about 20 cookies
  • Difficulty: easy
  • Print

A cookie filled with chocolate chips and a swirl of Nutella


  • 115 grams of unsalted butter, at room temperature (Süßrahmbutter)*
  • 50 grams of brown sugar (brauner Zucker)
  • 50 grams of regular sugar (weißer Zucker)
  • 1 egg, size L + 1 egg yolk, at room temperature (Ei, Eigelb)**
  • 1 teaspoon of vanilla extract (Vanilleextrakt), here you can see how to make it
  • 74 grams + 74 grams of Nutella
  • 295 grams of all-purpose flour (Mehl, Type 405)
  • 1 and 1/4 teaspoons of baking soda (Natron)
  • 1 teaspoon of cornstarch (Speisestärke)
  • a pinch of salt (Prise Salz)
  • 180 grams + 20 grams of semi-sweet chocolate chips or chopped chocolate (Chocolate Cips, gehackte Schokolade oder Backschokolade)
  • sea salt (Meersalz) (optional)

*If you are in any way like me and forgot to take the butter out on time, simply take it out while you prepare everything and either leave it close to a heating system in winter or place it in a sunny place in summer. It gets soft surprisingly quickly.

**For eggs to quickly come to room temperature, fill a small bowl with warm water and place eggs inside. They take less than 5 minutes to reach desired temperature.


  1. Cream the butter  with a hand mixer in a large bowl for one minute. Add the sugars and cream for a few minutes until fluffy.
  2. Add the egg, egg yolk and vanilla extract, one at a time and cream further on high speed with the mixer.
  3. Add 74 grams of Nutella and mix until batter is evenly brown.
  4. Add the flour, baking soda, cornstarch and salt and mix on lowest speed until incooperated.
  5. Switch to a wooden spoon and add about 180 grams of chocolate chips to the mix by hand.
  6. Add the last 74 grams of Nutella and only slightly mix with the spoon. There should be streaks of Nutella visible.
  7. Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.
  8. Take about one tablespoon for each cookie and roll into the size of a golf ball with your hands. Place about 9-11 cookies on each baking sheet.
  9. Bake for 12-14 minutes or until the edges are brown, the top shows cracks, but the center is still soft. Mine take 14 minutes exactly.
  10. Take cookies out of the oven and leave on the baking sheet for a few minutes. While they “bake” a little more, add to each cookie a few more chocolate chips. Optional: sprinkle with some sea salt.
  11. Enjoy with a glass of milk.



  • Chocolate Chips are hard to come by in Germany. Just chop up some semi-sweet chocolate and you will be fine.
  • If you don’t have vanilla extract, either add some “Vanillezucker“, one package will do, or make the extract yourself, see here.
  • Cookies can be kept up to a week in an airtight container and also freeze beautifully.


Let me know how yours turned out!



4 thoughts on “Nutella Chocolate Chip Cookies

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