Nutella Chip Cookies

by byn on February 11, 2015

in Cookies

Print Friendly

Nutella Chip Cookies

There are some people you just love to bake for, and my friend Janelle is one of them (previous examples here and here). She’s always so excited to receive treats, and they literally go directly into her desk drawer, for fear that someone will see them, and she’ll have to share. I love this!

I just discovered at Christmastime that J loves Nutella, but I already had a Mint Chocolate Chip version of this Brownie Brittle on my holiday baking agenda for her. Good thing February 5th was World Nutella Day, and the Baked Boys have a recipe for Nutella Chip Cookies in their new book to celebrate.

I made these last weekend and gave them to J today; she declared they’re her new favourite, even AHEAD of the Brownie Brittle. And that’s saying a lot!

Just a heads up that you have to chill the dough for 4 hours before baking; I suggest scooping the dough prior to chilling, which I noted below.

Nutella Chip Cookies

Source: Baked Occasions


1/2 cup (1 stick) butter, cubed, at cool room temperature (take out of fridge 20 minutes before baking)

1 cup brown sugar

1 cup Nutella

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp salt

1 1/4 cups chocolate chips

1 cup hazelnuts, toasted, husked and coarsely chopped


  1. In a large bowl, beat the butter until light and fluffy. Add the brown sugar and Nutella and mix until fully combined.
  2. Add the eggs and vanilla and mix again until fully combined.
  3. Add the flour, baking soda and salt, and mix just until the dry ingredients are incorporated.
  4. Fold in the chocolate chips and hazelnuts.
  5. Line a large baking sheet with parchment paper. Scoop dough into balls, and roll with your hands until nicely smooth. Place on the baking sheet, right next to each other, and when done, wrap the entire sheet in plastic wrap. Chill for a minimum of 4 hours or up to a few days.
  6. When ready to bake, preheat the oven to 350. Line cookie sheets with parchment paper, and place cookies about 3″ apart. Bake for 11-13 minutes (actually 14 minutes was perfect in my oven). Let cool about 5 minutes on the baking sheet, then transfer to a cooling rack. Obviously you need to eat a couple while they’re still warm.

{ 4 comments… read them below or add one }

Chelly February 18, 2015 at 4:13 pm

Wow! Those look too good for words! Nice rougness…is that a word?? LOL!


Susan February 17, 2015 at 9:52 am

I’d love to receive a box of these, too! Thanks for the preview – I may not be able to wait until they’re on the schedule to bake them. I also appreciate the tip about scooping the dough before refrigerating it.

Hope you had a lovely Valentine’s Day!


Nicole February 16, 2015 at 11:06 am

So glad there is a World Nutella Day and a cookie to celebrate. I am really looking forward to these. Thanks for pre-trying them and for the suggestion to scoop before chilling. I will try to remember that one.


Dafna | Stellina Sweets February 15, 2015 at 11:49 pm

OMG, these look amazing– can’t wait to make them! I love that there are both chocolate chips AND hazelnuts in there. I’m excited to check out that brownie brittle too… *drool* 😀


Leave a Comment

Previous post:

Next post: