These Nutella Chocolate Chip Cookies are chewy on the edges, soft in the center, full of Nutella flavor, and loaded with chocolate chips. They are effortless to bake with only a few ingredients and without chilling the dough!
Eggless Nutella Chocolate Chip Cookies are irresistible and packed with delicious flavors. The recipe is simple and quick, and cookies will be ready in 30 minutes!
However, if you want to enjoy chocolate + peanut butter flavors in one, try these Eggless Peanut Butter Chocolate Chip Cookies.
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About Nutella Chocolate Chip Cookies
Baking cookies from scratch at home is fantastic, fun, and ultimately satisfying. I love experimenting with cookie recipes and trying my best to bake my favorite cookies without eggs.
So, I am here with another delicious cookie recipe without eggs. These cookies are indeed a double treat with chocolate chips and Nutella.
The recipe is easy and quick, and the best part is that there is no need to chill the dough! These eggless nutella chocolate chip cookies are irresistible, with chewy edges and soft centers. Moreover, they are loaded with chocolate chips and full of Nutella flavor.
Why You Will Love These Cookies
- Nutella Chocolate Chip Cookies have chewy edges and soft centers.
- They are a double treat of chocolate chips and Nutella.
- The recipe is simple, with only a few ingredients.
- Chilling the dough is not required, and the cookies will be ready in 30 minutes.
- These cookies are eggless, and no egg replacers are needed.
Ingredients
- All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same.
- Baking Soda: Baking soda helps make cookies soft and chewy and helps them spread while baking.
- Salt: It provides a great contrast to the sweetness of the cookies.
- Butter: Use unsalted butter, which must be softened to room temperature. Creaming butter and sugar is also very important for light and tender cookies.
- Sugar: Brown and white sugar provide the sweetness and construct the cookies. Brown sugar makes cookies soft, moist, and chewy.
- Nutella: Stir the Nutella well before scooping it out of the bottle. Do not use more Nutella than what is mentioned in the recipe. Adding more Nutella will make the dough very crumbly.
- Vanilla: Vanilla flavor goes perfectly well with chocolate and Nutella.
- Milk: Milk makes the dough moist, and I added only a tbsp. Do not add too much milk to the dough.
- Chocolate Chips: I have added semi-sweet chocolate chips. But instead, you can also add chocolate chunks. If you like, add dark chocolate for a more intense chocolatey taste.
How To Make Nutella Chocolate Chip Cookies
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with parchment paper or a silicone mat.
- Combine the dry ingredients-flour, baking soda, and salt in a medium bowl.
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium to high speed until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Add half of the Nutella (40g) and vanilla, and beat again on medium to high speed until combined.
- Scrape down the sides and bottom of the bowl as needed.
- Turn the mixer to low, add the dry ingredients and milk, and mix until thoroughly combined.
- Add the chocolate chips and mix until incorporated.
- Add the remaining Nutella and mix on low speed for 5-10 seconds so the Nutella streaks through the dough and does not thoroughly combine.
- Scoop 1½ tablespoon of dough, roll it into a ball, and place it on the baking sheet.
- If the dough is a little crumbly, roll the cookie ball with your hands.
- Repeat this with the remaining dough.
- Place the cookie balls on the baking sheet, keeping enough space between them.
- Stick more chocolate chips on the top of the cookie balls if preferred.
- Bake the cookies for 9-11 minutes or until they are lightly firm around the edges.
- After removing them from the oven, the cookies will be incredibly soft in the center, but they will be set eventually, so do not overbake.
- Allow the cookies to cool on the baking sheet for at least 5 minutes.
- Then, transfer them to a wire rack to cool completely.
Storing Suggestions
These cookies are great as cookie jar cookies. They can stay at room temperature, stored in an airtight container, for a week.
Nutella Chocolate Chip Cookies also freeze well. They can be stored in a freezer-safe container or bag for up to a month.
Baking Tips For Nutella Chocolate Chip Cookies
Measuring: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Nutella: Stir the Nutella well before using it, as the oil separates on top. Also, measure the Nutella correctly, as adding more makes the dough dry and crumbly.
Butter: Butter should be softened to room temperature before being beaten with sugars. Cold butter prevents the cookies from spreading, and warm butter makes them flat.
Milk: We need only a tablespoon of milk to combine the dough, so measure it correctly. If the dough does not come together even after adding milk, then only add 1-2 teaspoon more milk.
Dough: The dough will be slightly crumbly, but that is okay. However, when you add the remaining Nutella to the dough, do not overmix. Overmixing Nutella will make the dough very crumbly.
Chocolate Chips: I have added semi-sweet chocolate chips, but you can add chocolate chunks instead. You can also add dark chocolate chips or milk chocolate chips instead of semi-sweet chocolate chips.
Baking Time: Do not overbake the cookies. Bake them for only 10-11 minutes. After baking, the cookies will be very soft in the center, but let them cool down on the baking sheet for 5 minutes, and they will be set upon cooling.
FAQ
Adding too much Nutella or overmixing the Nutella with the dough will make the dough crumbly. Correctly measure the Nutella and use it as mentioned in the recipe. However, if your dough is too crumbly and can not come together, add 1-2 teaspoon milk to bring the dough together.
Nutella Chocolate Chip Cookies should be baked only for 9-12 minutes until the edges are slightly set. The centers should be very soft after baking, as they will be set upon cooling. Overbaking makes the cookies dry and crumbly. Also, it is essential to measure the ingredients correctly for the best results.
More Eggless Chocolatey Cookies
Recipe Card
Nutella Chocolate Chip Cookies (Eggless)
Ingredients
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (57g) unsalted butter, softened to room temperature
- ¼ cup (50g) light or dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla
- ¼ cup (80g) Nutella (divided into half)
- 1 tablespoon (15ml) milk
- ½ cup (80g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper or a silicone mat.
- Combine the dry ingredients-flour, baking soda, and salt in a medium bowl.
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium to high speed until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add half of the Nutella (40g) and vanilla, and beat again on medium to high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Turn the mixer to low. Add the dry ingredients and milk and mix until thoroughly combined. Add the chocolate chips and mix until incorporated.
- Add the remaining Nutella and mix on low speed for 5-10 seconds so the Nutella streaks through the dough and does not thoroughly combine.
- Scoop 1½ tablespoon of dough, roll it into a ball, and place it on the baking sheet. If the dough is a little crumbly, roll the cookie ball with your hands. Repeat this with the remaining dough and place the cookie balls on the baking sheet, keeping enough space between them.
- Stick more chocolate chips on the top of the cookie balls if preferred.
- Bake the cookies for 9-11 minutes or until they are lightly firm around the edges. After removing them from the oven, the cookies will be extremely soft in the center, but they will be set eventually, so do not overbake.
- Allow the cookies to cool on the baking sheet for at least 5 minutes. Then, transfer them to a wire rack to cool completely.
Storing Suggestions
- These cookies are great as cookie jar cookies. They can stay at room temperature, stored in an airtight container, for a week.
- Nutella Chocolate Chip Cookies also freeze well. They can be stored in a freezer-safe container or bag for up to a month.
Notes
- Measuring: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Nutella: Stir the Nutella well before using it, as the oil separates on top. Also, measure the Nutella correctly, as adding more makes the dough dry and crumbly.
- Butter: Butter should be softened to room temperature before being beaten with sugars. Cold butter prevents the cookies from spreading, and warm butter makes them flat.
- Milk: We need only a tablespoon of milk to combine the dough, so measure it correctly. If the dough does not come together even after adding milk, then only add 1-2 teaspoon more milk.
- Dough: The dough will be slightly crumbly, but that is okay. However, when you add the remaining Nutella to the dough, do not overmix. Overmixing Nutella will make the dough very crumbly.
- Chocolate Chips: I have added semi-sweet chocolate chips, but you can add chocolate chunks instead. You can add dark or milk chocolate chips instead of semi-sweet chocolate chips.
- Baking Time: Do not overbake the cookies. Bake them for only 10-11 minutes. After baking, the cookies will be very soft in the center, but let them cool down on the baking sheet for 5 minutes, and they will be set upon cooling.
Thanks for coming! Let me know what you think.