Chocolate Nutella Cookies


The simple concoction of chocolate and hazelnuts in the harmless looking jar.

Dare to dip your spoon in only to find there’s no turning back. The trap is sprung. You find yourself with a delicious addiction that feels almost sinful and definitely a little evil.

Remember my chocolate cookies from a few weeks back? The ones bigger than the palm of my hand? These are those. Reinvented. I couldn’t help it. It’s my job. And those cookies are hard to forget! They won my heart even though I’ve never been much of a cookie lover.

This time around I added chopped hazelnuts to the batter for a nice, crunchy bite and frosted them with Nutella. The nectar of the gods.

Soft and chewy, a little crunchy and a whole lot of sticky, these will shoot an arrow right straight to your heart. A chocolate cupid arrow. Laced with nutella. Completely painless. Promise.

Chocolate Nutella Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 20 big cookies

Chocolate Nutella Cookies

Giant chocolate cookies laced with hazelnuts and frosted with nutella.


3 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
2 teaspoon baking powder
1 teaspoon salt
2/3 cup hazelnuts, chopped, plus more for sprinkling over top
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
1 cup vegetable shortening, at room temperature
2 eggs
3 teaspoons vanilla extract
Nutella, for frosting


  1. Preheat oven to 375 degrees F.
  2. In a large bowl whisk flour, cocoa powder, baking powder, and salt together. Mix in nuts.
  3. Mix butter and sugar with an electric mixer fitted with the paddle attachment on medium-high speed until pale and fluffy about 4 minutes. On medium speed mix in shortening, then eggs and vanilla; beat until creamy. On low speed add flour mixture a little bit at a time and mix until just combined.
  4. Line baking sheet(s) with parchment paper. Fill a 2 and 1/4 inch cookie scoop with cookie dough and level off the top with the flat side of a butter knife. Drop the dough onto the baking sheets 3 inches apart, flatten tops with a spatula and bake about 12 minutes until edges and tops are firm.
  5. Cool on sheets 5 minutes then remove to wire racks and cool completely. Frost with Nutella and sprinkle with hazelnuts or jimmies.


Adapted from Martha Stewart

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