Name: Chocolate Nutella Cookies
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 22 cookies
Cuisine: American
Ingredients: 148 grams Nutella; 80 grams all-purpose flour; 15 grams Dutch-processed cocoa powder; 0.25 tsp baking powder; 0.25 tsp kosher salt; 227 grams dark chocolate; 100 grams neutral oil; 100 grams granulated sugar; 71 grams brown sugar; 2 eggs; 1 tsp vanilla extract

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Chocolate Nutella Cookies

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Place the nutella in a piping bag with a small round piping tip. Set aside.

In a small bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.

In a medium heat proof bowl add the chocolate and oil, and place over a small saucepan with simmering water. Stir occasionally until completely melted. Remove from heat and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the granulated sugar, brown sugar, eggs, and vanilla on high speed for 2-3 minutes until light and pale in color.

While mixing on low speed, drizzle in the melted chocolate mixture and mix until fully combined.

Lastly add in the dry ingredients and mix until just combined. The batter should soft, but able to hold a ball shape when scooped.

Immediately scoop the batter onto the prepared baking sheets about two inches apart. Inject each cookie dough ball with nutella.

Bake the cookies for about 8-10 minutes until they are crackly, shiny, and appear set. Allow to cool completely on baking sheet.

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Tips & Tricks (5)

Chill Your Dough for Crispy Edges 🧊
Refrigerate the dough for at least 30 minutes before baking to prevent excessive spreading and create those signature crackly tops with chewy centers.
Bloom Your Cocoa Powder 🍫
Whisk Dutch-processed cocoa powder with a small amount of hot water before mixing into the dough to intensify chocolate flavor and improve texture.
Strategic Nutella Placement 🎯
Fold Nutella into the dough in chunks rather than stirring completely—this creates distinct pockets of gooey hazelnut goodness instead of uniform flavor throughout.
Don't Overmix for Tender Cookies 🫘
Mix only until ingredients are just combined; overmixing develops gluten and results in tough, cake-like cookies instead of the desired brownie-like texture.
Underbake Slightly for Optimal Gooeyness ⏱️
Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the pan and achieve that perfect fudgy consistency.