Nutella Chocolate Chip Cookies (Eggless)
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!
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.
Nutrition (Approximate Values)
Calories : 153kcalCarbohydrates : 20gProtein : 2gFat : 7gSaturated Fat : 5gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 2gTrans Fat : 0.1gCholesterol : 9mgSodium : 86mgPotassium : 73mgFiber : 1gSugar : 12gVitamin A : 106IUVitamin C : 0.002mgCalcium : 16mgIron : 1mg
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