Nutella & Chocolate Chip Cookies


Whaaaaat? Holy shit, these are totally the best cookies ever. They’re chewy, soft, sweet, and are filled with gooey Nutella. Warm and fresh out of the oven is about as good as it gets. Everything that’s great about cookies is packed in this recipe: loads of brown sugar, browned butter, sea salt, extra egg yolk for extra chewiness AND Nutella? Do I really need to say more?

So make these cookies, make them today, and I promise they will become your favorite too.

Nutella and Chocolate Chip Cookies
Yields 30
231 calories
29 g
31 g
12 g
3 g
8 g
49 g
115 g
20 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 231
Calories from Fat 105
% Daily Value *
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 31mg
Sodium 115mg
Total Carbohydrates 29g
Dietary Fiber 1g
Sugars 20g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2/3 cup of Nutella
  2. 2 sticks of butter
  3. 1 1/4 cup of brown sugar
  4. 1/4 cup granulated sugar
  5. 1 whole egg
  6. 1 egg yolk
  7. 1 1/2 tsp vanilla extract
  8. 1 tbsp greek yogurt
  9. 2 1/4 cups all purpose flour
  10. 1 1/4 tsp baking soda
  11. 1/2 tsp salt
  12. 12 oz chocolate chips
  13. sea salt
  1. 1. Nutella chips: Line a large baking sheet with wax paper. Scoop 2/3 cup of Nutella into a plastic bag and cut off the corner of the bag. Pipe the Nutella on the wax paper into small mounds, about 1 tsp each. You should end up with about 28-30 Nutella pieces. Put the baking sheet in the freezer for at least an hour, until the Nutella hardens.
  2. 2. Preheat the oven to 350F.
  3. 3. Browned butter: In a medium pot over medium heat, place the 2 sticks of butter. Melt the butter until it starts foaming and starting to brown, about 4-5 minutes. Watch it carefully the whole time, to make sure it browns and doesn't burn. As soon as it turnes an amber color, immediately remove the pot from heat and pour the browned butter into a glass or metal bowl to cool down.
  4. 4. Cookie dough: I used my stand mixer to make the cookie dough, but you can also do the mixing by hand if you'd like. In the bowl of a stand mixer, pour the browned butter and the brown sugar and granulated sugar. Using the paddle attachment, mix the sugars and butter together until well incorporated. Add the whole egg and egg yolk and keep mixing. Add the vanilla extract and greek yogurt and mix until everything is well combined. Add the baking soda and salt and mix again. Slowly add the flour until the dough comes together. Add the chocolate chips and mix them in by hand.
  5. 5. Shaping the cookies: Line a large baking sheet with parchment paper. Take about 1 tbsp of dough and flatten it into a disk. Place a frozen Nutella chip in the middle of the cookie dough. Now take another tablespoon of cookie dough and place it on top of the Nutella, sandwiching it between the 2 pieces of cookie dough. Roll the whole cookie dough between your palms into a ball, then gently flatten it into a disk. Place on the baking sheet; this is one cookie. Keep going with the rest of the dough and frozen Nutella, working quickly. If you have to, put the Nutella back in the freezer to make sure it stays frozen and easy to work with. Each baking sheet can hold about 12 cookies, so this makes almost 3 batches.
  6. 6. Baking: Bake the cookies for about 10-11 minutes at 350F. They will start cracking on the edges, but look under-baked in the middle; that's ok, they will continue to cook inside after you take them out of the oven. After about 11 minutes, remove the cookies from the oven and cool them on a wire rack.
  7. For some extra flavor, sprinkle the cookies with coarse sea salt as soon as they come out of the oven. Wait about 5 minutes, then enjoy a warm, soft, gooey chocolate chip cookie stuffed with Nutella!
Adapted from Ambitious Kitchen
Adapted from Ambitious Kitchen
A Kitchen Odyssey