Nutella Cookies

Nutella Cookies are rich and decadent! The dough is easy to make (no chilling required!) and they look great on your holiday cookie tray.

Prep Time10

Cook Time10

Cool Time20

Total Time40

Course: cookies, Dessert

Cuisine: American

Servings: cookies

2 ½ cups all purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
1 cup unsalted butter softened
¾ cup light brown sugar packed
¾ cup white granulated sugar
2 large eggs room temperature
1 tablespoon vanilla extract
½ cup Nutella leveled
2 cups milk chocolate chips
Optional: Additional nutella for drizzling and frosting. Toasted chopped hazelnuts for garnish.

Preheat the oven to 350℉ and prepare a baking sheet by lining with parchment paper. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, cornstarch and salt until well incorporated. Set aside.
In a second large bowl, use an electric mixer on medium speed to beat together the butter and sugars until light and fluffy.
Add the eggs, vanilla and nutella and continue mixing at medium speed until fully mixed.
Slowly add the flour mixture, ½ cup at a time until everything is completely incorporated.
Fold in the chocolate chips until evenly distributed.
Use a Tablespoon sized cookie scoop to form cookie dough balls and roll in between palms to perfect the shape.
Place the cookie dough balls about 2 inches apare on the prepared baking sheet.
Bake for 10 minutes or until the bottom and edges begin to turn darker brown and the tops are set and cooked through.
Allow the cookies to cool completely.
Use a piping bag or knife to drizzle or frost the cookies and top with toasted hazelnuts, if desired.

The dough should roll easily between your palms without sticking. If the dough is sticky, add a tablespoon or two of flour.
Store cooled cookies in an airtight container for up to 1 week at room temperature.
Flash freeze cooled cookies on a baking sheet then transfer to an airtight container with layers of parchment paper in between. Freeze for up to 6 months. Thaw at room temperature.
To freeze unbaked cookie dough, first roll the cookie dough into balls then freeze on a baking sheet. Once frozen, transfer to a freezer bag or container and freeze for up to 3 months. You can let the frozen dough balls thaw in the fridge before baking or bake from frozen and add a minute or two to the baking time.

Although this recipe does not require chilling, you can chill the dough balls for up to 24 hours before baking.

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