These high altitude Nutella cookies are easy to make, soft, chewy, fudgy cookies made with chocolate hazelnut spread and semi-sweet chocolate chips. You only need five ingredients and a few minutes to make these chocolate hazelnut cookies!
You might also love this chocolate hazelnut cake, chocolate hazelnut linzer cookies, and toasted hazelnut Christmas cookies.
Why You’ll Love This Recipe
Super Simple. With just five ingredients, no mixer needed, and no chilling of the dough, this small batch recipe for Nutella cookies is as easy to make as it gets.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Chocolate Hazelnut Spread. Nutella (or any brand of chocolate hazelnut spread) contains quite a bit of sugar already, so you actually won’t be adding any additional sugar to the cookie dough.
- Egg + Flour. These ingredients are what binds the dough together.
- Chocolate Chips. The chocolate chips are optional, but I love the pockets of chocolate throughout the cookies, as well as how they look decorating the tops.
- Salt. Since the Nutella is so sweet, a pinch of flaky salt on top of the cookies helps to balance all the flavors.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a bowl, use a wooden spoon to mix together the chocolate hazelnut spread, egg and salt, until well combined.
- Add the flour and chocolate chips, and stir into a dough. (It may be slightly crumbly, but will stick together when you squeeze it in your hands. If your egg is on the small side, you may not need to add the extra 2 tbsp of flour, though.)
- Use a large cookie scoop with a release lever to portion the dough into 9 balls. Space the dough balls several inches apart on the baking sheet.
- Bake the cookies for about 13-15 minutes, until the edges have set but the centers are still soft.
- Cool the cookies on the baking sheet for several minutes, then transfer to a cooling rack to cool completely. While the cookies are hot, press a few extra chocolate chips on top of them to decorate.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
These cookies do stay a bit puffier in the centers, so if you want more spread, you can slightly flatten the balls of dough with your hand before baking.
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High Altitude Chocolate Chip Nutella Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Cookie Scoop with Release Lever
Ingredients
- 1 cup chocolate hazelnut spread
- 1 large egg
- â…› tsp coarse Kosher salt
- ¾ cup + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a bowl, use a wooden spoon to mix together the chocolate hazelnut spread, egg and salt, until well combined.
- Add the flour and chocolate chips, and stir into a dough. (It may be slightly crumbly, but will stick together when you squeeze it in your hands. If your egg is on the small side, you may not need to add the extra 2 tbsp of flour, though.)
- Use a large cookie scoop with a release lever to portion the dough into 9 balls. Space the dough balls several inches apart on the baking sheet.
- Bake the cookies for about 13-15 minutes, until the edges have set but the centers are still soft.
- Cool the cookies on the baking sheet for several minutes, then transfer to a cooling rack to cool completely. While the cookies are hot, press a few extra chocolate chips on top of them to decorate.
I was skeptical of this recipe with SO few ingredients. It’s almost too easy. My whole family loved these moist, chewy, delicious cookies.