Print

Nutella NYC Cookies

Nutella NYC Cookie with gooey center
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make Nutella NYC Cookies — big, chunky bakery-style cookies with a gooey Nutella center. This easy, step-by-step recipe uses cold butter, quality chocolate, and frozen filling to deliver thick, chewy cookies just like the ones from New York’s famous bakeries. Perfect for freezing and baking on demand!

Ingredients

Scale
  • For the Cookie Dough:
  • 190 g cold unsalted butter
  • 135 g caster sugar
  • 135 g soft brown sugar
  • 150 g milk chocolate chips
  • 150 g dark chocolate chips
  • 40 g roasted hazelnuts (chopped)
  • 355 g plain flour
  • 60 g cocoa powder
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • For the Filling:
  • 125 g Nutella (about 12 frozen blobs, 10g each)

Instructions

  1. Prep the Nutella Filling
  2. Scoop 12 small blobs of Nutella (about 10g each) onto a freezer-safe plate and freeze for 15–20 minutes, or until firm.
  3. Mix the Butter and Sugars
  4. In a stand mixer or large bowl, add the cold butter, caster sugar, and brown sugar. Mix on low speed until the mixture clumps — do not cream.
  5. Add Chocolate and Nuts
  6. Add the milk and dark chocolate chips along with chopped roasted hazelnuts. Mix on low speed until just combined.
  7. Whisk Dry Ingredients
  8. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add this to the butter mixture and mix on low until it resembles breadcrumbs.
  9. Add Eggs
  10. Crack in the eggs and mix just until combined. Avoid overmixing to prevent tough cookies.
  11. Shape the Cookies
  12. Grab the Nutella blobs from the freezer. Weigh out 125g portions of dough. Flatten each portion slightly, place a Nutella blob in the center, and fold the dough around it to completely seal. Repeat for all 12 cookies.
  13. Freeze Cookie Dough Balls
  14. Place the stuffed cookie dough balls onto a freezer-safe tray and freeze for at least 2 hours, ideally overnight.
  15. Bake
  16. Preheat the oven to 180°C (fan) / 350°F. Line a baking tray with parchment paper or a silicone mat.
  17. Bake the cookies directly from frozen, spacing them 2 inches apart. Bake for 16 minutes.
  18. Cool
  19. Allow cookies to cool on the tray for at least 15 minutes before serving. The filling will be very hot straight from the oven.
  20. ✅ Equipment
  21. Digital scales & measuring spoons
  22. Stand mixer or large bowl + spatula
  23. Whisk
  24. Knife & chopping board
  25. Baking parchment or silicone mat
  26. Baking trays
  27. Freezer-safe tray or plate
  28. Cooling rack
  29. ✅ Notes
  30. Freeze Nutella blobs before stuffing to keep the centers molten.
  31. Cold butter helps achieve that signature chunky NYC cookie look.
  32. Freezing dough overnight improves texture and flavor.
  33. Do not overmix after adding the eggs.
  34. Cookies are best eaten slightly warm but can be frozen and reheated later.

Notes

Freeze Nutella first: Freezing the Nutella blobs keeps the center molten and prevents it from leaking during baking.

Use cold butter: Cold butter helps the cookies keep their chunky NYC-style shape.

Don’t skip the freezing step: Freezing the cookie dough balls helps prevent spreading and improves flavor.

Avoid overmixing: Mix only until combined after adding the eggs to avoid tough cookies.

Portion evenly: Weigh dough balls (125g each) for consistent size and baking.

Cool before eating: Filling will be piping hot straight from the oven — wait at least 15 minutes.

Bake from frozen: No need to thaw the dough balls — just bake directly from frozen for best results.

Store extras frozen: Cookie dough can be frozen for up to 3 months for on-demand fresh-baked cookies.

Find it online: https://sweetcraftrecipes.com/nutella-nyc-cookies/