Chocolate Chip Nutella Cookies

So, you’ve hit that specific craving wall, right? The one that screams “CHOCOLATE!” but also whispers “…but make it extra, and maybe a little hazelnut-y, and also, I’m kinda lazy.” Friend, I hear you. And I raise you one gloriously easy, ridiculously delicious solution: Chocolate Chip Nutella Cookies. Forget complicated. We’re here for maximum reward with minimum fuss. Let’s get baking!

Why This Recipe is Awesome

Okay, let’s be real. In a world full of recipes that demand obscure ingredients and the precision of a brain surgeon, this one is your chill bestie. Why is it awesome? First, it’s Nutella. Enough said. Second, it takes your classic, beloved chocolate chip cookie and cranks it up to eleven with that dreamy hazelnut swirl. Third, it’s pretty much idiot-proof. Seriously, I made these after a particularly long day and didn’t mess them up, so you’re golden. Plus, it’s fast enough that you won’t lose interest halfway through, which, let’s be honest, is a major win.

Ingredients You’ll Need

Gather ’round, my fellow snack enthusiasts. Here’s what you’ll need to conjure these magical treats:

• 1 cup (2 sticks) unsalted butter, softened: Not melted, not rock hard. Goldilocks butter.
• ¾ cup granulated sugar: The white stuff. Pure sweetness.
• ¾ cup packed light brown sugar: Adds that lovely chewiness and depth. Don’t skip it, unless you want less chewy cookies, which, why?
• 2 large eggs: Room temperature, please. They mix in better, trust me on this.
• 1 teaspoon vanilla extract: The soul of almost every cookie. Use the good stuff!
• 2 ¼ cups all-purpose flour: Just regular old flour. No fancy stuff required.
• 1 teaspoon baking soda: Our leavening friend. Helps them puff up.
• ½ teaspoon salt: Balances the sweetness and makes everything taste *more*. Don’t forget it!
• 1 ½ cups chocolate chips: Your choice! Semi-sweet is classic, but milk chocolate is divine, or mix ’em up!
• ½ cup Nutella: The star of the show! Make sure it’s at room temperature for easy swirling.

Step-by-Step Instructions

1. Preheat & Prep: Crank that oven to 375°F (190°C). Line a couple of baking sheets with parchment paper. You’ll thank yourself later.
2. Cream the Butter & Sugars: In a large bowl, or your stand mixer (your arm will thank you!), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 2-3 minutes.
3. Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything’s incorporated.
4. Dry Ingredients: In a separate, smaller bowl, whisk together the flour, baking soda, and salt. Now, gradually add the dry mixture to the wet mixture, mixing on low speed until *just* combined. Don’t overmix!
5. Fold in Chips: Gently fold in your chocolate chips. We’re making cookies, not cookie bread.
6. Scoop & Swirl: Drop generous spoonfuls (about 2 tablespoons each) of dough onto your prepared baking sheets. Now for the fun part: take about half a teaspoon of room temperature Nutella and dollop it onto each cookie dough ball. Use a skewer or a toothpick to gently swirl the Nutella into the dough. Don’t go crazy, a few swirls are perfect.
7. Bake ‘Em Up: Bake for 9-12 minutes, or until the edges are golden brown but the centers are still a little soft. Trust your gut here!
8. Cool Down: Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely (if you can wait that long, you’re stronger than I am).

Common Mistakes to Avoid

• Not Preheating the Oven: Rookie move! Your oven needs to be consistently hot from the get-go for even baking. Don’t rush it.
• Overmixing the Dough: Once you add the flour, mix until *just* combined. Overmixing develops the gluten too much, leading to tough, chewy cookies (and not in the good way).
• Using Cold Butter/Eggs: They won’t emulsify properly with the sugar, leading to a less airy, less fluffy cookie. Plan ahead, my friend!
• Skipping the Parchment Paper: Oh, the horror of stuck cookies! Parchment paper is your friend. A lifelong friend.
• Baking Them Too Long: A slightly underbaked cookie is usually a perfect cookie. They’ll continue to cook a bit on the hot tray, so pull them when the centers look a *tiny* bit soft.

Alternatives & Substitutions

Feeling a bit experimental, or missing an ingredient? No stress, we can totally tweak this bad boy:

• No Nutella? No Problem! You could use another chocolate-hazelnut spread, or even a different nut butter like almond butter with a drizzle of melted chocolate. It won’t be *exactly* the same, but still delicious.
• Chocolate Chip Swap: Dark chocolate chunks? White chocolate chips? Peanut butter chips? Go wild! A mix of different chocolates can add extra complexity.
• Butter Swap? You *can* use margarine, but honestly, butter just gives a better flavor and texture. For me, it’s worth the real deal. **Unsalted butter is always best** so you can control the salt content.
• Flour Power: If you’re into whole wheat, you could substitute up to half of the all-purpose flour with whole wheat pastry flour for a slightly nuttier, chewier cookie.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Mostly.

• Can I chill the dough? Yes, please! Chilling the dough for at least 30 minutes (or even overnight) can deepen the flavor and prevent spreading, giving you thicker cookies. Totally optional for this recipe, but if you have time, give it a shot.
• My cookies spread too much! What happened? Likely culprits: butter was too soft (or melted), too much leavening, or not enough chilling time. Make sure your butter is softened, not melty, and try chilling the dough next time.
• How do I store these masterpieces? Store them in an airtight container at room temperature for up to 3-4 days. But let’s be real, they probably won’t last that long.
• Can I freeze the dough? Absolutely! Scoop and swirl the dough, then flash freeze the balls on a baking sheet until solid. Transfer to a freezer-safe bag and bake from frozen, adding a few extra minutes to the baking time. Homemade cookie dough whenever you want? Yes, please!
• What if I don’t like Nutella? (Blasphemy!) Okay, okay. If you’re one of those rare birds, you can simply omit the Nutella and make glorious chocolate chip cookies, or swirl in a different spread or jam. No judgment… much.

Final Thoughts

There you have it, folks! Your new go-to recipe for when you need a little chocolatey, hazelnutty hug in cookie form. These aren’t just cookies; they’re a statement. A statement that says, “I’m amazing, I made these, and yes, you can have one, but don’t expect me to share the last one.” Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!