Double Chocolate Nutella Cookies with Crunchy Nuts

Today I’m sharing a recipe for rich, deep, dark, and absolutely irresistible Easy Double Chocolate Nutella Cookies from one of my new favorite cookbooks, Sweet & Simple by Christina Lane. These Nutella cookies, studded with dark chocolate chunks and finished with a sprinkle of sea salt, are perfect for dunking in milk, tea, or coffee — or for slipping into an apron pocket as a sweet rescue.

I confess: I have a Nutella fixation. At any given time there are several jars or even a large tub of Nutella in my kitchen, each in various stages of being emptied. If there’s a Nutella-based snack on the shelf, it’ll likely follow me home. If a recipe calls for Nutella, I almost always try it. But I’m picky about repeats — Nutella is too good to waste on anything less than sublime.

When I spotted Christina Lane’s recipe for Easy Double Chocolate Nutella Cookies (listed in the book as Easy Chocolate Hazelnut Cookies) and realized it required only six ingredients with Nutella as the main component, I knew I had to try it.

I made a batch and ate it. Then I made a second and a third and shared those. Sweet & Simple focuses on small-batch cooking, and this recipe yields six cookies, so indulging three batches felt justified: one cookie per ingredient, right?

I liked them enough to make even more. The first night I made three batches; the next night I made a quadruple batch to ensure there were enough to pack for a business trip and to test how they travel. With seven people in my household and a desire to take three cookies with me, a quadruple batch made practical sense — and I also wanted to see how well they held up after a couple of days.

If you’ve ever lived with teenagers — I currently have four — you know leaving tempting cookies around is an invitation for them to disappear. I had to step out of the house to keep a few aside. I’m happy to report the cookies traveled beautifully after cooling overnight; eating my last cookie three days later was almost as satisfying as enjoying a fresh batch straight from the oven.

Cook’s Notes

• This recipe is incredibly simple: stir the ingredients in one bowl, scoop onto a parchment- or silpat-lined sheet pan, and bake.
• Space the dough portions about 2 inches apart so the cookies have room to spread.
• A large cookie scoop gives consistently sized, attractive cookies.
• Christina’s recipe calls for chocolate chips, but dark chocolate chunks work wonderfully and create melty pockets of chocolate. Use whichever you prefer.

Use this to make Easy Double Chocolate Nutella Cookies

• Nutella
• Mixing bowl
• Sturdy spatula or wooden spoon
• Coarse sea salt flakes for sprinkling
• Quarter or half sheet pan
• Parchment paper
• Medium or large cookie scoop (optional)

I was excited to receive a copy of Sweet & Simple because I often cook in enormous quantities for our large family. Sometimes I want a small treat just for my husband and me, or a quick dessert that doesn’t require hours in the kitchen. This book delivers on that need with reliable small-batch recipes.

The Sweet & Simple Details

Number of Photos: Every recipe includes a photo so you can see the finished result.

Difficulty level: Mostly easy — ideal for beginners through intermediate cooks. Many recipes are straightforward, with a few that introduce basic techniques clearly explained by Christina.

Ingredients: The ingredient lists are approachable and easy to source. The only slightly less common item I noticed in the whole book was Chambord, a raspberry liqueur, which is available at most well-stocked liquor stores.

Recipes I tested: Easy Chocolate Hazelnut Cookies, Coconut Sugar Cookies, and Peppermint Brownie Bites — all delightful.

Recipes I want to try next: Earl Grey Crème Brûlée, Easy Baked Alaska, Camille’s Cupcakes, Chai-Poached Pears and Cream, and Small Carrot Cake.

Do I recommend this book? Yes — without reservation. It’s great for single people, couples, small families, and large households. The small-batch recipes shine on their own and scale up cleanly when you need more.

Easy Double Chocolate Nutella Cookies

These glossy, fudgy cookies with a hint of sea salt are ideal for dunking or snacking. Adapted slightly from Dessert for Two: Sweet & Simple by Christina Lane.

Ingredients

• 1/2 cup Nutella
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup all-purpose flour
• 1/4 cup dark chocolate chunks (or chips)
• Coarse sea salt flakes, for sprinkling

Instructions

• Preheat the oven to 350°F. Line a sheet pan with parchment paper.
• In a mixing bowl, stir together the Nutella, granulated sugar, and egg with a sturdy spatula or wooden spoon until evenly combined. Add the flour and chocolate chunks and mix until distributed; the dough will be glossy.
• Use a large cookie scoop to portion the dough onto the prepared pan. If you don’t have a scoop, divide the dough into six even portions and roll into balls. Space the cookies 2 to 3 inches apart.
• Bake for 10 to 11 minutes, until the edges are set and the centers spring back gently when touched. Remove the pan from the oven and immediately sprinkle the cookies with sea salt flakes. Let cool on the pan for 2 minutes, then transfer to a wire rack to finish cooling.
• Cool completely before storing in an airtight container.

Nutritional information is an estimate and should be calculated with the exact ingredients you use if needed.