Chocolate Chip Cookies with Nutella

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Chocolate Chip Cookies with Nutella | Easy Japanese Recipes at JustOneCookbook.com

These cookies are PHENOMENAL.  In the 36 years of my life, I think this is the best chocolate chip cookies I’ve ever had.

Chocolate Chip Cookies with Nutella | JustOneCookbook.com

Why so different?

These cookies are stuffed with Nutella (hazel nut spread) inside!  And I’m not done yet.  Brown butter* is added to the cookie dough, and after the cookies are baked, they are sprinkled with sea salt.

Yep, these cookies got it all.  Great balance of flavors (that’s my friend John’s word).

Phew.  Do I need to say more?  Sometimes a picture is worth a thousands words.

Chocolate Chip Cookies with Nutella | JustOneCookbook.com

This past weekend I gave these cookies as a little gift with party favors for my daughter’s 5th birthday party.  My own children were crazy over these cookies so I hope other children enjoyed them as well.  And I need to make these again soon!

Chocolate Chip Cookies with Nutella | JustOneCookbook.com

*Brown butter, also known as beurre noisette in French, is a magical ingredient that has nice rich nutty aroma.  It can be easily made by cooking unsalted butter which results in separating into butterfat and milk solids.  The milk solids naturally sink to the bottom of the pan and begin to brown, releasing toasted nutty aroma.  Here’s the video of how to make it.

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Chocolate Chip Cookies with Nutella
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 dozen cookies
Ingredients
  • ½ cup Nutella (chocolate hazelnut spread)
  • 1 cup (16 Tbsp.) unsalted butter
  • 2¼ cups all-purpose flour
  • 1¼ tsp. baking soda
  • ½ tsp. coarse sea salt, plus more sprinkling
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2½ tsp. vanilla extract
  • 1 Tbsp. plain yogurt (I used Greek yogurt)
  • ½ cup semisweet chocolate chips
  • ½ cup dark chocolate chips
Instructions
  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 (sorry no pics after this - I was a bit pre-occupied). 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 in the post).
  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 Greek 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.
  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. 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.
  14. 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.
  15. You can rewarm the cookie(s) in microwave for a few seconds before you eat.
  16. 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. 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.
Notes
Prep time doesn’t not include the time for chilling Nutella dollops. Cook time is for one batch of cookies.

If Nutella is hard enough, you can use two teaspoons to make dollops, instead of piping.

Adapted from Annie’s Eats, originally from Ambitious Kitchen.

 

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  1. I saw these cookies this morning and all I say is. . . wow! Love your photo shots of stack of those delicious cookies with nutella — very nice styling, Nami! You can make a poster out of it and display it at Mrs. Fields. That’s how pretty it is! I hope you kept a high resolution copy of it for printing. :)

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  2. karen

    Hi, I just subscribed to your blog and Wow, what a wonderful first present this is. Just reading the recipe and seeing your photo make me want to try these right away. They have got to be so yummy. Can I use Himalayan pink salt crystals (Trader Joes) or grey coarse French sea salt (cuz, that’s what I have on hand)? I think you have white coarse salt in your picture. Thanks for a wonderful blog.

    5
    • Hi Karen! Thank you so much for subscribing to my blog, and welcome! Yes, you can use Himalayan pink salt crystals (I have the same one!) or the sea salt you have. It’s more for the flavor. :)

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  3. carol | a cup of mascarpone

    Nami, you have totally convinced me!!! Nami’s amazing chocolate chip cookies with nutella: next in line in my kitchen!!! Love them!

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  4. donna mikasa

    I can imagine the flavor from the brown butter is what makes these super delicious! Not to mention the bit of Nutella on the inside….Yum! I’d better start with making the brown butter first as it seems the trickiest part of the recipe!

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  5. All you had to say was browned butter and nutella. I’m sold! I can see why these are your favorite cookie recipe. I can’t wait to try it! Thank you so much for sharing it with us!

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  6. Jayne

    I totally never thought of chilling Nutella to stuff in anything! You’ve opened my window of opportunity with this delicious spread. I’m a Nutella fanatic. I’m going to love this.

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  7. ちょう美味しい!I’d say this is a brilliant balance of flavors friendly to kids of all ages =) レシピどうもありがとうございました。保存しました。

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  8. Orchidea

    I have alsways looked for the perfect chocolate chip cockie and I love Nutella… I will definitely try this recipe. Thanks!
    Ciao.

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  9. Oh my goodness, I was hypnotized by just looking at your step by step process. These cookies with choco chips and nutella look like they’ll disappear from our kitchen soon as I bake them. Will try these soon. Hope your daughter had a great birthday & your son, enjoyed too? Thanks for sharing, Nami!

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  10. Hi Nami,
    The cookies are looking so appetizing. It is looking so good with all the lovely pictures and write up as well. I have been here after a while but enjoyed scrolling through your rest of the wonderful recipes. I’ve bookmarked this special recipe of yours and would love to give it a shot.
    Have a wonderful week ahead. Thanks for sharing awesome recipes.
    Best Regards, Sonia !!!

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  11. They sound gorgeous, Nami! I cannot even imagine how the mixture of so many delicious sweet treats can taste. I don’t think I have ever heard of stuffed cookies (and even less of Nutella stuffed!).

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  12. Nami, I can certainly understand why these were the best chocolate chip cookies you ever had! The brown butter video was a delight to watch, too — that aroma is one of my favorite “perfumes.” :)

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  13. Nami: These cookies look really great…The chocolate in the center is a big bonus. I would love to pin them (as well as the ketchup pasta) but I have tried to find the pin button without success. I saw the pinterest button on top of your blog but not the pin button. When you can, please let me know how I can pin those dishes. Thank you!

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  14. I love seeing you bake more… you are making some drool worthy confections. I love Chocolate chip cookies, but stuffed with nutella…. what a fantastic surprise. :0)

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  15. Ok You have totally convinced me here to make these!
    I knew they were awesome the moment I saw these on instagram…
    B/W Love the shot!
    Wishing your little princess a very happy belated bday and loads n loads of love n wishes!

    60
  16. Robin

    Hi Nami,
    I am determined to make these cookies this weekend. Can I mix by hand? I don’t have a stand mixer.
    Thank you for this and all of your amazing recipes. Making your gyoza with rice and miso soup tonight.
    ありがとうございます!

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  17. I like very much salt in dessert, specially with chocolate. I don’t know about my kids but for my morning coffee these cookies are perfect. Dear Nami, I love when you bake-)

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  18. In this case, Nami, a picture is worth a million words! These are beautiful cookies and indeed they do have everything. You had me at brown butter! What lucky party guests.

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  19. I love chocolate chips with brown butter, now filled with Nutella sounds even better.
    Thanks for the recipe and hope you are having a great week Nami :)

    68
  20. Nami-san, You have to be the best loved mom on the block. This cookie has everything going for it, brown butter, nutella, chocolate and that whole sweet/savory thing. I have to look away now as your pictures are causing the pavlov response.

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  21. Nami, you certainly created quite a treat of a cookie there – the beurre noisette is always a nice touch, in many recipes, as it adds a wonderful depth of flavor that you do not get from “normal butter”, as the name says, it adds even more delicious “nuttiness”. I am sure that all who tasted these beauties must have adored them.
    Have a lovely Wednesday!

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  22. you got me in nutella haha. anything nutella to me is goooood… just like magic. Thank you for sharing the video on how to make brown butter. I am always intrigued what a brown butter is all about. Now I learned something new. Thanks for sharing Nami!

    Malou

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  23. Linda | The Urban Mrs

    Wow – this looks heavenly and I adore all the ingredients you have in those cookies. I can’t wait to have a nibble-n-giggle party with those kids.

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  24. Mm, they sure look good. Bonus points if you make your own Nutella, right?! I never tried but apparently it’s pretty easy! I don’t have much success with cookies… no matter what I do they usually end up being too flat, or too thick, or too hard… You’ve nailed these – perfectly done. They look like the cookies they sell in a store near me, which I love!

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  25. Ira Rodrigues

    My son is the bigest fans of nutella and this recipe will do the magic for his snacks box for his school. thx for the recipe Nami!

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  26. Nami – these are the ULTIMATE chocolate chip! They are so much more than a chocolate chip cookie. You need to come up with another name – like The BEST cookie you’ll ever eat! You packed it ALL in – brown butter, nutella, salt, chocolate – WOW! I really would like to order two dozen! I’ll be dreaming about these tonight – that’s for sure.

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  27. Jennifer

    Hi the biscuit look yummy… as your recipe measurement is in cup for some for some of the ingredients … can I know one cup is around how many grams? thanks!

    Cheers
    Jenn

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    • Hi Jenn! 1 US cup is 240ml, or 16 tbsp if that’s easier. I’m sorry I didn’t measure the grams for this recipe. Hope that helps. :)

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    • Hi Dedy! I’m not sure how ground hazelnut will work, as the stuffed nutella is supposed to be soft just like peanut butter when the cookies come out from the oven. I think PB will work the best if you cannot find Nutella. :)

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  28. I love your pictures and recipes. I’d like to inform you of a great new website http://www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

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  29. My mouth is watering at the thought of these cookies! Chocolate and Nutella and brown butter??? Gorgeous photos too — cookies aren’t always easy to photograph appealingly, but you always make everything look good.

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  30. I can’t believe I have never made these cookies before! I can just imagine how amazing it will smell and even more delectable to eat!!! I love the smell of brown butter but I always manage to brown it too much and burn it hahaha so I really need to learn how to brown the butter better :)

    And such a smart idea to pipe the Nutella first before putting them into the cookie dough, it’ll make it so much easier to handle! Thanks for the Tips!

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  31. OH MY! I’ve made browned butter chocolate cookies before (using leftover Easter eggs) and they were wonderful but this version with the Nutella centre sounds even better! Thanks for sharing and I’ll let you know how I go with these :)

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  32. Bob R

    Nami,

    These cookies were soooo delicious! The sea salt is a great combination to the sweetness of the chocolate chips. Also, the texture of the cookies were perfect with being soft and a little crunchy at the same time. Thank you for sharing this recipe!

    111
    • Hi Bob! I’m so happy you made these cookies. I love them so much too, and it was my pleasure, and thank you for your kind feedback! xo :)

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  33. Just finished making these cookies and they were a huge hit in my house! The brown butter and sea salt really set these cookies apart. My only issue was my dough was on the crumbly side, maybe my egg wasn’t big enough. When I make them again I’ll make sure I have large eggs. :)

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    • Hi Richelle! Thank you very much for trying this recipe! I’ve made these several times but so far I haven’t had the crumbly dough issues so as you mentioned, the large eggs might make a difference. Hope your next attempt will be successful! :)

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  34. Your food photos are amazing. You can share your mouth watering photos with us at http://www.foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.

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  35. chriiz

    Did this today and replace nutella with mixture of dark choc, white choc, and normal choc. Hence i did cut down on the sugar to half of both. Turns out…great!!!

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  36. Julie

    I just saved it in my recipe box and will try this anytime soon,i have a jar of nutella waiting to be opened for this recipe. We love cookies!!!!!

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    • Hi Julie! I just found your comment in my inbox and unflagged. Sorry about my delay in response. Hope you enjoy these cookies. They are so delicious!!

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  37. april

    Hi! I made the cookies last week, and it turned out great. The only thing is I found them a little bit too sweet. I’m worry if I cut down the sugar, then will the dough be dry? Can you give me some advice?

    thanks!

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  38. Jinilia

    Hi Nami, I just made these cookies they are super tasty!! I’m proud of myself lol thanks for sharing the recipe.

    Btw do u have any tips to make them cookies crunchier? They are too chewy for my hubby’s liking. Btw your recipe supposed to be chewy right? Or did i make it wrong because mine turned out chewy.

    Thanks before :)

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    • Hi Jinilia! I”m glad you liked these cookies! :) I haven’t made these for a while, but I remember it was both chewy and crunchy (especially from the second day – even stored in an air-tight container). When it was still warm, it was more chewy, but definitely it was crunchier afterwards. I personally like crunchy cookies too, but I was quite happy with this. If he likes more like butter cookies/sable cookies, this is not that crunchy. Hope this helps. :)

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      • Jinilia

        Yeah you’re right. Today I ate them they are crunchier than before :) Thanks Nami please keep on sharing your recipes. Love them :)

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