Chocolate Chip Cookies with Nutella Recipe

From the kitchen of Nami (Just One Cookbook)-Visit her website for the full recipes and pictures!

image_5Picture from my little kitchen!~

Recipe makes 2 dozen cookies !


  • 1/2 cup Nutella (chocolate hazelnut spread)
  • 1 cup (16 Tbsp.) unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. coarse sea salt, plus more sprinkling
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 1/2 tsp. vanilla extract
  • 1 Tbsp. plain yogurt (I used Greek yogurt)
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dark chocolate chips


  1. Line a baking sheet/pan with parchment paper. Place Nutella in a plastic bag (I used a Ziploc bag) toward one corner of the bag (or use this method* – See Note). Twist so that it does not squeeze out of the top. Cut one corner off the end of the bag.
  2. Pipe small dollops of Nutella onto the parchment paper, about 1-1 ½ tsp. each. You will need about 2 dozen and make some extra just in case. Transfer the baking sheet to the freezer and let sit until firm, about 2 hours.
  3. Cut the butter into a few pieces and place in a large skillet or a saucepan over medium heat. Melt the butter completely stirring frequently with the spatula. As the butter heats, it will begin to foam and then bubble. After several minutes, the milk solids will start to become brown on the bottom of the pan. Make sure that milk solids do not stick to the pan. Continue stirring until the butter is evenly browned, being careful not to burn. Remove from the heat and let cool for a few minutes (see the video).image_1
  4. In a medium bowl, whisk together the flour, baking soda and salt.
  5. In the bowl of an electric mixer, combine the sugars and the brown butter. Mix on medium speed until well blended and smooth.
  6. Blend in the egg and egg yolk, vanilla and yogurt, scraping down the bowl as needed.
  7. With the mixer on low speed, blend in the dry ingredients just until incorporated.
  8. Fold in the chocolate chips. Chill the dough briefly, about 30 minutes.image_2
  9. Preheat the oven to 350F (175C) and line baking sheets with parchment paper. We will work in 2-3 batches as the Nutella dollops soften quickly when they are outside of the freezer.
  10. Use a tablespoon, scoop a portion of cookie dough twice and roll into a ball. Place the cookie dough rolls on the prepared baking sheets, 2-3 inches apart. Put the remaining cookie dough in the refrigerator.
  11. Take out the frozen Nutella dollops from freezer. Press an indentation into the center of the dough ball to create a bowl shape. Place a dollop of the frozen Nutella in the indentation and pinch together the edges of the cookie dough over the top to completely seal it in the center.
  12. Make a couple of pinches on the top part of the dough so that the finished product will look more appealing. Place the cookies on the prepared baking sheets, 2-3 inches apart. By this time Nutella dollops are too soft to pick up with your hand so put them back in freezer.
  13. image_3
  14. Bake until the cookies are golden brown about 14 minutes, rotating the baking sheet halfway through. After you rotate the baking sheet, start working on the next batch with remaining dough as needed.
  15. image_4
  16. When the cookies are finished baking, sprinkle lightly with additional sea salt. Let sit a few minutes, then transfer to a wire rack to cool. Once they are completely cool, store them in an airtight container.
  17. You can rewarm the cookie(s) in microwave for a few seconds before you eat. If you don’t want to bake the whole cookie dough, shape the dough balls and flash freeze on a baking sheet. Then put in a freezer bag and store in freezer up to 3 months.
  18. When you bake in the future, thaw the cookies while preheating the oven and bake them about 2 minutes longer than the original recipe says.

I need to make these cookies smaller next time.  Definitely a good recipe that gives another kick up from my usual Chocolate Chip cookies – thanks to the beautiful nutty brown butter technique.  I think my main mistake when doing this for the first time was the nutella dollops.  I made them TOO BIG. and therefore, had to cover them up with more dough!  hahaha.  My brother said these cookies were a bit rich for him and too much chocolate.  (yes..he is not a chocolate fan either…LIKE ME!)  So I might add less chocolate chips next time!  AND SMALLER DOLLOPS of nutella.
Some of my friends love giant handsize cookies so they claimed this was “the best cookie they ever ate!” 


2 thoughts on “Chocolate Chip Cookies with Nutella Recipe

  1. Nami | Just One Cookbook

    Thanks so much for trying this recipe and linking back to my post! Great advice on making smaller droplets! The original recipe I used have double amount of chocolate chips. Can you imagine how could these cookies fit double amount of chocolate chips?! 😀 Just shared your link on my facebook page. Thanks again!

    • ivancouver604

      Hi Nami! WOW – I’m shocked that you commented since you are like a star blogger!! I have been reading your blog and quite a lot of your recipes for some time now. And I always share it with my girlfriends and aunt! Haha – I’m so honored that you linked me on your FB page. Thank you so much !!!!

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