Nutella Chocolate Chip Cookies

We spent the last week turning our kitchen into the cookie factory for Christmas.

I decided to bake everyone cookies this year for 3 reasons:

  1. Because I wanted to bake cookies for everyone last year, but I didn’t because we were in the process of moving the day before Christmas Eve and nothing was even a little unpacked.
  2. Because I got a new stove (with a convection oven!) and I wanted to test it’s power!
  3. Because I didn’t want to buy anyone gifts.

So cue baking massive amounts of Christmas cookies.

And these cookies in particular have been calling my name basically since I discovered Pinterest and food blogs. So the stars of Christmas cookie baking and giant (cheap!) jars of Nutella at Costco aligned and I made them!

And now that I have made them, it’s your turn to make them, too!

It’s the perfect time! Right before New Year’s and any resolutions to eat healthier, or – god forbid – cut down on your cookie intake.

Maybe stick to eating cookies. That way I don’t feel so bad, right? Right.

I must thank Add A Pinch for this recipe! I did change up the method a bit, but the glorious ingredient combination is all thanks to her!

I also want to add that it is my New Year’s Resolution to post original recipes regularly, to go back to doing Pinterest Recipe Fridays, to maybe add some other features, and to bring my blog back from the dead. So, any help that you would like to give me in the form of re-pinning, sharing, or even commenting on here will be appreciated more than you know! Or even just shoot me an email if you tried one of my recipes and let me know how it turned out!

Nutella Chocolate Chip Cookies
Recipe Type: Dessert
Cuisine: American
Author: Sam (Sizzling Mess)
Prep time:
Cook time:
Total time:
Serves: 56 cookies
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 cups Nutella
  • 1 1/2 teaspoon vanilla
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 – 11.5 oz bag chocolate chips
  1. Preheat your oven to 350 F.
  2. Add your softened butter to the bowl of your mixer, and beat for about 30 seconds with the paddle attachment. You can also use a hand mixer for this!
  3. Once your butter is pliable and creamy, add your white sugar and your brown sugar and cream until fluffy. Make sure to scrape sides of bowl with rubber spatular regularly to make sure everything is being incorporated. This will take about 3 minutes with your mixer on medium speed. It will lighten in color and start to get fluffy as the sugar dissolves.
  4. Once your butter and sugar are sufficiently creamed, go ahead and add your two cups of nutella keeping your mixer going on medium-low while you pour it in, and continuing to scrape the sides at regular intervals.
  5. Then turn your mixer down to low and add your vanilla, and your eggs (one at a time, mixing thoroughly and scraping sides of bowl between each addition).
  6. Slowly start adding your flour (slow so too much doesn’t fly out), and then your cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix until just combined and then turn mixer off.
  7. Stir in chocolate chips with a spoon or rubber spatula.
  8. Portion them out into 1 tablespoon drops (I actually used a tablespoon measure to scoop out dough. It made a nice little ball and I dropped that onto the baking sheet), 2 inches apart.
  9. Bake immediately (See “note” about chilling dough.), for about 12 minutes. Cookies will stiffen up a lot once they cool down, but before that they easily fall apart, so let them cool on the baking sheet for 2 minutes before transferring to a cooking rack.
Softening butter is best if you can cut it up into 1″ cubes and leave it out for about 20-30 minutes at room temperature. If this is not an option or you have forgotten, you can toss it in the microwave for 10-15 seconds at a time until it’s pliable but not melted. You do not want to use melted butter![br][br]Always crack your eggs into a separate container first, and then add to batter/dough one at a time! One bad egg ruins the whole batch if it’s cracked directly in![br][br]This dough is best baked immediately, rather than chilled. I did some immediately and then chilled the rest of the dough for later. When chilled this is a very dry dough and crumbles a lot more while shaping. If you do need to save it for later, let it sit on the counter for 5-10 mins before portioning out.[br][br]I always recommend a silicone baking sheet if you have one! They’re non-stick, and they keep cookies from spreading a lot. If you don’t, a piece of parchment paper will keep your pan clean!


1 Comment

  1. Yum! Can’t wait to try this! Thanks for the notes, always nice when someone shares the wisdom of their experience with a recipe!


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