Double Chocolate Chip Nutella Cookies
PREP TIME: 1HR | COOK TIME: 10-13 min | YIELD: 12-18
Scrumptious Moment - Valentine’s Day 2025
My partner and I’s love language is food and dessert. He is a chocoholic, so this year for Valentine’s Day, I made him these Double Chocolate Chip Nutella Cookies!
DOUBLE CHOCOLATE CHIP NUTELLA COOKIES
Introducing every chocoholic’s new addiction: Double Chocolate Chip Nutella Cookies with THREE LAYERS of chocolate in them: a Ghirardelli cocoa cookie base, chunks of Lindt Dark Chocolate seal salt bar, and a Nutella-filled center. Every bite is chewy, soft, decadently rich and melty. These are perfect on their own, but also incredible with a scoop of vanilla bean ice cream sandwiched in between the cookies for a perfect balance of chocolate and vanilla.
INGREDIENT TIPS
Three layers of chocolate:
Cocoa Powder
For a rich chocolate base, use high-quality cocoa powder like Ghirardelli’s unsweetened cocoa powder. It adds a deep, smooth flavor, but Hershey’s also offers a great alternative with a classic taste.
Chocolate Chunks
High-quality dark chocolate, like Lindt or Ghirardelli, melts beautifully and provides a more intense, velvety chocolate flavor. It makes a big difference in enhancing the overall taste of your cookies.
Nutella Center
Adding Nutella or any hazelnut spread brings a creamy, nutty richness that perfectly complements the chocolate, giving your cookies an indulgent, irresistible twist.
HOW TO MAKE THESE COOKIES
Step 1: What gives these cookies extra flavor and depth is the browned butter. Start by melting the butter in a saucepan on medium heat, stirring occasionally. As the butter melts, it will start to bubble; continue stirring every 30 seconds. Once the bubbles start to shrink and the butter turns a golden brown with a nutty aroma, remove it from the heat and let it cool for about 5 minutes.
Step 2: In a large mixing bowl, whisk the cooled, browned butter with both sugars (white and brown) until fully combined and smooth. Add in the egg, egg yolk, and vanilla extract, mixing until the batter is smooth and grainy.
Step 3: In a separate small bowl, whisk together the flour, cocoa powder and baking soda. Gradually add the dry ingredients into the wet mixture, 1/4 at a time, and stir with a spatula to avoid overmixing. This will create a smooth dough with just the right consistency.
Step 4: Roughly chop the dark chocolate bar into slightly larger pieces than you’d use for chocolate chips. Add both the dark chocolate to the dough and gently fold them in, ensuring they’re evenly distributed throughout. Reserve some chocolate pieces to sprinkle on top before baking. scoop out 1–2-inch dough balls (depending on your preferred cookie size) and place them 3 inches apart on the prepared baking sheet. Cover the dough balls with plastic wrap and chill it in the freezer for 10 minutes.
Step 5: While the dough chills, preheat the oven to 350°F and line a baking sheet with parchment paper. Once chilled, take the dough out. Flatten one of the cookie balls and scoop about 1 teaspoon of Nutella in the middle. Tuck in the sides and re roll the ball (it is okay if a little Nutella comes out). Repeat this for the remaining cookies. Cover again and chill in the fridge for 45 minutes to 1 hour. After they are chilled and the oven has preheated, bake for 11 minutes. Remove the pan from the oven and gently slam it on the counter to create the signature wrinkled look on top. Return the pan to the oven for an additional 1–2 minutes, or until the cookies are golden brown around the edges, with a slightly gooey center.
Step 6: Once out of the oven, immediately sprinkle the cookies with flaky sea salt for that perfect salty-sweet balance. Let them cool on the baking sheet for about 10 minutes to firm up before transferring them to a wire rack or devouring them right away. Enjoy these sweet, salty, chewy delights!
DOUBLE CHOCOLATE CHIP NUTELLA COOKIES
Ingredients
Instructions
- Brown your butter on stovetop on medium to medium low. Stir every 30 seconds - it will start out foamy and slowly the bubbles will get smaller, and the butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
- In a large mixing bowl, combine your browned butter and the two sugars using a whisk until well incorporated. Add the egg & egg yolk and vanilla extract and beat well to mix sure the egg has completely dispersed.
- In a separate small bowl, combine the flour, cocoa powder and baking soda. Then slowly begin to add the dry ingredients to the wet mixture, pouring about 1/4 at a time. I recommend switching over from the whisk to a spatula.
- Chop the bar of dark chocolate into slightly bigger pieces than you would expect from a semi-sweet chocolate chip parcel.
- Add in your chocolate and mix until both are dispersed throughout the cookie dough. Save some of the chocolate pieces to add to the top of the dough before they bake. Scoop 1–2-inch cookie scoop or a large spoon (depending on how big of cookies you want), roll the dough into a ball, and place it on the cookie sheet, leaving about 3 inches from one another (standard cookie sheet will likely fit 6 cookies so you may need to repeat or use two sheets). Cover and chill in freezer for 10 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit.
- Once the cookies have chilled, take each cookie and flatten it. Take the teaspoon of Nutella and plop in the center of the flattened cookie. Then tuck in the corners and reroll into a ball, and place back on sheet. Repeat with remaining cookies. Chill in the fridge for 45 minutes to 1 hour.
- Bake for 11 minutes, then take the pan out and gently slam it on the counter to create the wrinkly look on the top of the cookies. Then place back in the oven for 1-2 minutes or until they are golden brown on the sides and the center is only slightly gooey.
- As soon as you take then out of the oven, sprinkle the flaky sea salt. Allow to cool for 10 minutes before inhaling these. Enjoy!