Irresistible Chocolate Nutella Cookies: Soft, Chewy, and Perfectly Gooey!

Prepare to be utterly enchanted by these extraordinary chocolate Nutella cookies! Each bite promises a symphony of textures and flavors: a wonderfully chewy, soft, and slightly fudgy chocolate cookie exterior giving way to a luxuriously gooey, molten Nutella center. For anyone who adores the magical combination of rich chocolate and nutty hazelnut, these decadent treats are an absolute dream come true.

What makes these cookies even more remarkable is their incredible simplicity. You won’t need any fancy stand mixers or complex equipment. The chocolate cookie dough comes together effortlessly in a single bowl with just a whisk and a spatula. Once mixed, a clever little trick ensures your Nutella stuffing is perfectly contained, leading to beautifully baked cookies every time. It’s a fuss-free recipe that delivers bakery-quality results right in your own kitchen.

These cookies are more than just a dessert; they’re an experience. Imagine sinking your teeth into a warm cookie, the rich cocoa mingling with the sweet hazelnut spread, creating a moment of pure bliss. They’re ideal for sharing with loved ones, bringing to parties, or simply treating yourself to a well-deserved indulgence. One taste and you’ll understand why these quickly become a staple in any chocolate lover’s baking repertoire.

If you’re a fan of delightful chocolatey bakes, you’ll also adore our Chocolate Sugar Cookies for a classic twist and these addictive Chocolate Chip Nutella Bars when you need a crowd-pleasing traybake.

This recipe has been significantly refined and updated since its original publication on May 22nd, 2018. While the initial version, a sandwich cookie, held its own charm (and can still be requested via email!), this new iteration focuses on an easier preparation method, fewer required tools, and an undeniably superior flavor and texture profile. We believe you’ll find this current recipe to be a million times improved!

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The Secret Behind Every Perfect Cookie: Ingredients & Smart Substitutions

Crafting these sensational Nutella-stuffed chocolate cookies relies on a small yet mighty collection of basic pantry ingredients. If you’re a regular baker, chances are you already have most, if not all, of these on hand. Each ingredient plays a crucial role in achieving that coveted soft, chewy, and deeply chocolatey texture, ensuring every cookie is a masterpiece.

For precise measurements and detailed instructions, be sure to jump to the full recipe card at the bottom of the page.

• Nutella: The star of our show! This creamy chocolate hazelnut spread creates the irresistibly gooey center. While Nutella is classic, feel free to experiment with other high-quality chocolate hazelnut spreads you love. Don’t stop there – these chocolate cookies are incredibly versatile. You could stuff them with creamy peanut butter, a luscious Biscoff spread for a spiced twist, or even a dollop of homemade caramel for a truly decadent surprise.
• Unsalted Butter: We opt for unsalted butter to give us complete control over the salt content in the recipe. If salted butter is all you have on hand, simply omit the additional salt called for in the dough. Ensure your butter is melted and then cooled slightly before incorporating it, as very hot butter can “cook” the eggs.
• Plain Flour (All-Purpose Flour): This provides the primary structure for our cookies. Its balanced protein content is perfect for achieving that desirable chewy texture. While plain flour is ideal, you could use cake flour in a pinch for a slightly more tender, less chewy result. Avoid self-rising flour, which contains leavening agents that would throw off the balance of the recipe.
• Cocoa Powder: For a deep, rich, and mellow chocolate flavor that truly shines, I highly recommend using Dutch-processed cocoa powder. Its acidity has been neutralized, resulting in a darker color and a smoother, less bitter chocolate taste. If you only have regular unsweetened cocoa powder, it will still work, but the cookies might have a slightly lighter color and a tangier chocolate note.
• Baking Soda (Bicarbonate of Soda): This essential leavening agent reacts with the acidic components in the dough (even though Dutch-processed cocoa is less acidic, brown sugar and other ingredients contribute). It creates carbon dioxide gas, which gives the cookies a perfect rise, contributes to their soft and chewy texture, and helps them spread just the right amount on the baking sheet.
• Sugar: Our recipe utilizes a thoughtful combination of sugars. Light brown sugar contributes wonderful moisture, chewiness, and a subtle caramel-like flavor, enhancing the overall depth of the cookie. White granulated sugar helps with spread and provides a slight crispness to the edges. Caster sugar (super fine sugar) can be substituted for granulated sugar if that’s what you have. Please avoid using powdered sugar (icing sugar), as its fine texture will result in a completely different cookie consistency.
• Egg: A single large egg acts as a crucial binder, bringing all the ingredients together. It adds richness, moisture, and helps create that fudgy, chewy texture we’re aiming for. Ensure your egg is at room temperature before mixing, as it incorporates more smoothly and creates a more cohesive dough.
• Pure Vanilla Extract: Far from being a background player, pure vanilla extract actually intensifies and rounds out the chocolate flavor, making it even more pronounced and delicious. Always opt for pure vanilla extract over imitation vanilla essence for the best flavor profile.

For an extra textural dimension, consider adding a handful of chocolate chunks or mini chocolate chips to the cookie dough, though be mindful not to overdo it as the cookies are already wonderfully chocolatey. And for an elevated, gourmet touch, especially when serving to adults, a delicate sprinkle of flaky sea salt over the warm, freshly baked cookies is truly divine – it beautifully balances and enhances the rich chocolate and hazelnut flavors.

Step-by-Step Guide to Baking Your Dream Chocolate Nutella Cookies

Beyond the sheer delight of devouring these exquisite Nutella-stuffed cookies, one of their most appealing aspects is how incredibly straightforward they are to prepare. Forget the need for specialized equipment; this recipe is designed to be made easily by hand, making it a fantastic and fun baking project for home cooks of all experience levels, including getting the kids involved!

The process is broken down into simple, manageable steps, ensuring success even for novice bakers. Plus, these cookies are perfect for batch baking – whip up a double batch and freeze some for those inevitable cookie emergencies or unexpected cravings!

Don’t forget to head to the detailed recipe card below for a printable version with full ingredients and comprehensive instructions.

1. The Nutella Heart: Prepping for a Gooey Center

While you could attempt to spoon gooey Nutella directly into the dough, it can quickly become a sticky, frustrating mess. Our top secret for perfect, clean Nutella-filled cookies is to freeze the Nutella first! Simply dollop 1-teaspoon sized portions onto baking paper-lined trays or plates. For best results, use two separate trays; this allows you to keep one batch frozen while working with the other, as the Nutella thaws surprisingly quickly once out of the freezer. A quick swirl with the back of a spoon can help shape them into neat rounds. Freeze these delightful little blobs for a minimum of 30 minutes until solid.

2. Harmonizing the Dry Elements

In a medium-sized mixing bowl, combine all your dry ingredients: the plain flour, cocoa powder, baking soda, and salt. Give them a good whisk to ensure everything is thoroughly combined and evenly distributed. This step is crucial for consistent cookie texture and flavor, preventing pockets of unmixed leavening or salt. Once whisked, set this bowl aside while you prepare the wet ingredients.

3. Crafting the Liquid Foundation

In a larger mixing bowl, begin by combining your melted and slightly cooled unsalted butter with both the light brown sugar and granulated sugar. Whisk these together vigorously until they are well integrated and the mixture is smooth. Next, add your room-temperature egg and the pure vanilla extract. Continue whisking until the mixture is homogenous, glossy, and lightened slightly in color. This ensures a beautifully even base for your cookie dough.

4. Bringing It All Together: From Dough to Cookie Balls

Now, gently incorporate your whisked dry ingredients into the wet mixture. Using a flexible spatula, fold the ingredients together until just combined. Be careful not to overmix, as this can develop the gluten too much, leading to tough cookies. A few streaks of flour are perfectly fine. Once mixed, allow the cookie dough to rest at room temperature for about 10 minutes. This crucial resting period allows the flour to fully hydrate, resulting in a more manageable dough and cookies that hold their shape better during baking. If your kitchen is particularly warm, a quick 10-minute chill in the fridge will work wonders.

Once rested, begin shaping your cookies. Scoop or roll approximately 1 ½ tablespoons of dough per cookie. A cookie scoop ensures uniform size, which is key for even baking. From a single batch, you should yield around 18 perfectly sized cookies.

5. The Sweet Reveal: Encasing the Nutella Core

This is where the magic happens! One by one, take a scooped portion of cookie dough and flatten it gently in the palm of your hand to form a disk. Place one of your pre-frozen Nutella dollops directly in the center of the dough disk. Carefully wrap the cookie dough around the frozen Nutella, pinching the edges to completely seal it inside, forming a smooth ball. Work swiftly during this step, as the frozen Nutella thaws quickly once exposed to room temperature. While it will still work if slightly soft, it becomes much stickier and harder to handle, so speed is your friend here!

6. Baking to Perfection

While not strictly mandatory, I highly recommend chilling your formed cookie balls for an additional 30 minutes in the fridge (or 10 minutes in the freezer) before baking. This extra chill time helps solidify the butter in the dough, which significantly reduces spread during baking, resulting in thicker, chewier cookies. If you skip this step, your cookies will still be delicious but may spread a little more, leading to a slightly thinner profile. Arrange the chilled cookie balls on your prepared baking sheet, leaving enough space between them for slight spreading.

Bake the cookies for precisely 10 minutes. The edges should be set, but the centers will still look soft and slightly underbaked – this is exactly what you want for that signature gooey texture! Remove them from the oven and prepare for a truly sensational treat.

Expert Tips & Tricks for Your Best Batch Ever

Achieving cookie perfection is within reach with these helpful insights and techniques. Elevate your baking game and ensure every batch of chocolate Nutella cookies is as incredible as the last!

• Precision is Key: Weigh Ingredients for Consistent Results: Baking is often a science, and accuracy matters, especially for delicate recipes like cookies. While cup measurements can vary depending on how you scoop, kitchen scales provide precise measurements, guaranteeing consistency every time. They are an affordable investment for any serious home baker. If you don’t have a scale, use the “spoon and level” method for flour and cocoa: spoon the flour into your measuring cup until it overflows, then level it off with a straight edge. Never scoop directly from the bag, as this compacts the flour and results in too much dry ingredient.
• Know Your Oven: All Ovens Vary: Every oven has its quirks – some run hotter, some cooler, and internal temperatures can fluctuate. Keep a close eye on your chocolate Nutella cookies as they bake, especially during the first batch. A smart strategy is to bake a single “tester” cookie first. Observe its spread and doneness, then adjust the baking time or temperature for the rest of the batch accordingly. This simple trick can save an entire tray of cookies from being over or underbaked.
• The Right Tool: Cookie Scoops for Uniformity: Using a cookie scoop (specifically a 1 ½ tablespoon volume scoop for this recipe) is a game-changer. It ensures that each cookie is roughly the same size, which is vital for even baking. Uniform cookies not only look professional but also bake consistently. If you prefer larger cookies, such as ¼ cup (golf-ball sized), remember to double the amount of frozen Nutella for the center and increase the baking time to approximately 12-14 minutes to ensure they cook through evenly.
• To Chill or Not to Chill? Understanding Dough Behavior: While this recipe is forgiving enough to bake without chilling, taking the extra 30 minutes to chill the formed cookie balls can make a noticeable difference. Chilling solidifies the butter, which slows down the cookie’s spread in the oven, resulting in a thicker, chewier cookie with a more pronounced dome. If you skip chilling, the cookies will spread a little more, leading to a slightly thinner, albeit still delicious, cookie. It’s a matter of preference, but for that truly thick and chewy chocolate cookie texture, chilling is your friend.
• The “Cookie Scoot” for Perfectly Round Shapes: For cookies that are not only delicious but also visually perfect, try the “cookie scoot” trick. Immediately after removing the baking sheet from the oven, use a round cookie cutter (slightly larger than your baked cookie) or the back of a spoon to gently swirl around the edges of each cookie. This smooths out any irregular edges, pushing the warm cookie into a beautiful, perfectly round shape, and can also slightly thicken them.
• Don’t Overbake for Gooey Centers: The key to a soft, gooey center is knowing when to pull your cookies from the oven. For these chocolate Nutella cookies, 10 minutes is usually ideal. The edges should look set, but the center will still appear soft and slightly doughy. They will continue to cook and set as they cool on the hot baking sheet, so resist the urge to bake them until they look fully “done” in the oven. Trust the process for that irresistible gooey Nutella core!

Storing Your Decadent Nutella Cookie Creations

Once you’ve mastered baking these delightful chocolate Nutella cookies, you’ll want to ensure they stay fresh and delicious for as long as possible. Proper storage techniques can extend their life and preserve their wonderful texture.

For short-term enjoyment, your baked chocolate Nutella cookies will keep beautifully in a cool, dry spot like your pantry for 5-6 days when stored in an airtight container. To maintain their characteristic softness and chewiness, you can even add a half-slice of bread to the container; the cookies will absorb moisture from the bread, keeping them moist.

If you wish to extend their freshness beyond a few days, storing them in the fridge will keep them good for 7-8 days. However, refrigeration can alter the texture slightly, making them a bit firmer. For an extra treat, a quick warm-up in the microwave for 10-15 seconds can bring back that gooey Nutella center and soft texture.

For longer-term storage, these cookies freeze exceptionally well! Place fully cooled baked cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 2 months. Thaw at room temperature or gently reheat for a fresh-from-the-oven experience.

What’s even better is that you can freeze the cookie dough balls too! Once you’ve formed the dough balls with the Nutella stuffed inside, arrange them on a baking tray and freeze until completely solid. Then, transfer the frozen dough balls to an airtight freezer bag or container. This way, you can bake a fresh batch anytime a craving strikes! When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake for approximately 12-14 minutes (a couple of minutes longer than the recipe calls for, as they start from frozen). This is perfect for impromptu treats or when you need a quick dessert without all the prep work.

Craving More? Explore Our Other Irresistible Cookie Recipes!

If you’ve enjoyed these sensational chocolate Nutella cookies, you’re in for a treat! Our collection of cookie recipes is brimming with delightful options for every taste and occasion. Here are some more favorites you’ll undoubtedly love to bake:

• Chocolate Easter Egg Cookies
• Dark Double Chocolate Fudge Cookies
• Homemade Oreo Cookie Recipe
• Chocolate Pistachio Cookies
• Chocolate Sprinkle Cookies
• Nutella Puff Pastry Twists (a fun twist with Nutella!)

Chocolate Nutella Cookies

Yield: 18 cookies

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Chill / Rest time: 20 minutes minutes

Total Time: 50 minutes minutes

5 from 1 rating

The very best chocolate Nutella cookies – soft, chewy chocolate cookies, stuffed with gooey Nutella. They’re so easy to make too!

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For best results, always weigh ingredients where a weight is provided