These Nutella Chunk Chocolate Chip Cookies take my favorite chocolate chip cookie recipe and turn it into something amazing (if that is even possible). Instead of simply swirling Nutella into the dough, this recipe uses homemade frozen Nutella chunks that melt into rich, gooey pockets as the cookies bake. The result is a cookie with crispy edges, soft and chewy centers, pools of chocolate throughout, and surprise bursts of warm hazelnut chocolate in every bite.
By freezing thin sheets of Nutella and folding them into the dough just before baking, you get defined Nutella pockets instead of blended dough. Paired with both dark and semi-sweet chocolate chips, these cookies strike the perfect balance between sweet, rich, and slightly salty—especially when finished with a sprinkle of flaky sea salt. These cookies feel nostalgic, indulgent, and just a little elevated, exactly how a homemade cookie should be.
Why you’ll love this recipe!
What ingredients do I need?
- Nutella (or chocolate hazelnut spread): Frozen and chopped into chunks for melty pockets inside the cookies
- Unsalted butter: Adds richness and allows full control over salt
- Granulated sugar: Helps create crisp edges
- Light brown sugar: Adds moisture and chewiness
- Eggs: Bind the dough and create structure
- Vanilla extract: Enhances chocolate flavor
- All-purpose flour: Provides the base structure
- Baking soda & baking powder: Work together for lift and spread
- Sea salt: Balances sweetness and deepens flavor
- Dark chocolate chips: Slight bitterness to offset the sweetness
- Semi-sweet chocolate chips: Classic chocolate chip flavor
- Flaky sea salt: Optional but highly recommended for finishing
Recipe Variations
- Add chopped toasted hazelnuts to the dough for extra crunch.
- Use only one type of chocolate chip for a simpler flavor profile, or try your favorite chocolate chips (milk, semi-sweet, white, or a combination).
Pro Tips
- Freeze Nutella thoroughly. If the chunks are too soft, they will disappear into the dough or it will be hard to cut into chunks.
- If the Nutella chunks start to get soft after cutting, put back into freezer until firm again.
- Work quickly when folding Nutella chunks; they thaw fast.
- Slightly underbake for the softest centers
- Chill dough between batches to prevent excessive spreading
- Sprinkle flaky salt while cookies are warm so it sticks.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Nutella: Any chocolate hazelnut spread (just be sure it freezes well)
- Unsalted butter: Salted butter (reduce added salt by ½ tsp)
- Dark chocolate chips: Milk chocolate or chopped chocolate bars
- Semi-sweet chips: Mini chocolate chips or chunks
Dietary Substitutions
- Dairy free: Use dairy free butter and dairy free chocolate chips
- Gluten free: Substitute a 1:1 gluten free baking flour blend
Leftovers and Storage
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Rewarm briefly in the microwave for gooey centers.
- Scoop cookie dough and freeze individual portions. Dough can be frozen for up to 2 months and baked straight from frozen with 1–2 extra minutes added.
But, I Still Have A Few Questions…
Why do I need to freeze the Nutella before baking?
Freezing the Nutella keeps it in defined chunks so it doesn’t blend into the dough. This creates gooey pockets of Nutella inside the cookies instead of throughout the dough.
How long should I freeze the Nutella chunks?
Freeze the Nutella in a thin layer for at least 1 hour, then refreeze the cut chunks for another 30 minutes. Overnight freezing works even better and makes the chunks easier to handle.
What happens if my Nutella chunks start melting while mixing?
If the Nutella becomes soft while folding it into the dough, place the dough in the refrigerator for 10–15 minutes before scooping. This helps keep the chunks intact.
How do I know when the cookies are done baking?
The edges should be lightly golden and set, while the centers may look slightly underbaked. The cookies will continue to cook and firm up as they cool on the baking sheet.
What is the baking time for these cookies?
Bake standard 3-tablespoon cookies at 375°F for 10–12 minutes. Larger cookies may need 12–14 minutes, while smaller cookies may be done closer to 9–10 minutes.
Can I make the cookie dough ahead of time?
Yes, the dough can be made up to 48 hours in advance and stored covered in the refrigerator. For best results, fold in the Nutella chunks just before baking.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze until solid, then store in an airtight container for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
Can I use a different chocolate hazelnut spread?
Yes, any chocolate hazelnut spread that freezes well will work. Flavor and sweetness may vary slightly depending on the brand.
Is flaky sea salt necessary?
It’s optional, but highly recommended. Flaky sea salt balances the sweetness and enhances the chocolate and hazelnut flavors.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Nutella Chunk Chocolate Chip Cookies
Ingredients
- 1 cup Nutella or chocolate hazelnut spread
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 1 ½ cups dark chocolate chips
- 1 cup semi-sweet chocolate chips
- Flaky sea salt for topping
Instructions
- Warm Nutella in a microwave safe bowl for 20–30 seconds, just until thin. Spread in a thin layer on a parchment lined baking sheet and freeze at least 1 hour or overnight.
- Once frozen, cut Nutella into squares or rectangles and refreeze for 30 minutes.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a stand mixer, cream butter and sugars until smooth, 2–3 minutes.
- Add eggs and vanilla, mixing well and scraping down the bowl.
- Add flour, baking soda, baking powder, and sea salt. Mix until just combined.
- Stir in chocolate chips.
- Gently fold in frozen Nutella chunks.
- Scoop dough using a 3 tablespoon scoop onto prepared baking sheets, spacing cookies about 2 inches apart. Keep remaining dough chilled between batches.
- Bake for 10–12 minutes, until edges are lightly golden and centers look slightly underbaked.
- Sprinkle with flaky sea salt while warm and cool slightly before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.