Giant Double Chocolate Crinkle Cookies with Nutella – Easy Homemade Recipe

There’s just something magical about cracking into a warm, fudgy cookie and discovering a molten Nutella center. You know that moment when you pick up a cookie, it’s hefty in your hand, and there’s this gorgeous, crackly powdered sugar crust? Well, that’s exactly what you get with these giant double chocolate crinkle cookies with Nutella. The first time I made these, I remember the kitchen filling with that deep cocoa aroma, and honestly, I couldn’t wait for them to cool. (Patience isn’t my thing when chocolate is involved!)

These cookies came about one rainy afternoon when all I wanted was a chocolate treat that felt downright decadent. I’d tried classic crinkle cookies before, but I craved something bigger, stuffed, and extra gooey. That’s where the Nutella comes in—a surprise center that oozes out, making every bite a chocolate lover’s dream. The best part? This recipe is way easier than it looks. You don’t need fancy equipment or hard-to-find ingredients. Whether you’re baking for a birthday, a cookie swap, or just a cozy night in, these cookies are always a showstopper.

I’ve tested this recipe more times than I can count (sometimes just as an excuse to lick the spoon), and it never fails to impress. Friends beg for the recipe, kids go wild, and honestly, even my pickiest eater can’t resist. So, if you’re ready for cookie bliss, keep reading—these giant double chocolate crinkle cookies with Nutella are about to become your new favorite indulgence.

Why You’ll Love This Recipe

• Seriously Giant Cookies: These aren’t your average crinkle cookies—they’re bakery-style giants, perfect for sharing (or not!).
• Double Chocolate Goodness: Cocoa powder and chocolate chips team up for ultimate fudgy flavor, with a gooey Nutella surprise inside.
• Easy, No-Fuss Recipe: No stand mixer needed. If you have a bowl and a spoon, you’re halfway there. Minimal chilling and basic pantry staples keep things simple.
• Showstopper Appeal: That crinkled, powdered sugar finish is so eye-catching—perfect for Pinterest-worthy cookie trays and homemade gifts.
• Always a Crowd-Pleaser: Kids and adults light up when they see the Nutella center. These cookies disappear fast at parties, bake sales, or just family movie nights.

What sets these giant double chocolate crinkle cookies with Nutella apart from the rest is the combination of texture and flavor. The outsides are slightly crisp, the inside is chewy and rich, and then there’s that center—warm, creamy Nutella that makes every bite unforgettable. I’ve tried a dozen crinkle cookie recipes, but the addition of a Nutella core takes this one over the top. Blending the chocolate chips into the dough gives subtle, melty pockets of chocolate throughout, while the Nutella center stays soft and dreamy.

This recipe is also forgiving. Forgot to chill the dough for a full hour? No biggie. Want to make them extra chocolatey? Toss in some dark chocolate chunks. Plus, they’re easy to adapt for different dietary needs (see my notes below). It’s the kind of recipe that delivers every time—comforting, impressive, and totally addictive. If you’re looking to impress your friends or just treat yourself after a long week, these cookies are your answer. One bite and you’ll see why I keep coming back to this one, rain or shine.

What Ingredients You Will Need

This recipe uses everyday ingredients to create an over-the-top chocolate treat—no fancy shopping required. I’m all about recipes that start with what’s already in my cupboard (except for that big jar of Nutella, which I almost always have on hand!). Here’s what you’ll need for these giant double chocolate crinkle cookies with Nutella:

• Nutella (or other chocolate-hazelnut spread): Chilled and scooped into small mounds for the gooey center. I recommend using the original Nutella brand for the smoothest texture, but any spread will work.
• All-purpose flour (240g): Provides the structure. For a gluten-free version, use a 1:1 gluten-free flour blend (like Bob’s Red Mill).
• Unsweetened cocoa powder (60g): The foundation of all that rich, chocolatey flavor. Dutch-process cocoa gives a deeper color and smoother taste, but natural cocoa works too.
• Baking powder (1½ teaspoons): Helps the cookies rise for a soft, thick interior.
• Salt (½ teaspoon): Balances the sweetness and boosts the chocolate flavor.
• Unsalted butter (115g, softened): Adds richness and tenderness. If using salted butter, reduce added salt by half.
• Granulated sugar (200g): Sweetens and helps create that crackly exterior.
• Brown sugar (50g, packed): Brings chewiness and a subtle caramel note.
• Large eggs (2, room temperature): Bind everything together and add moisture.
• Vanilla extract (2 teaspoons): Rounds out the flavors. I love using a splash of homemade vanilla if I have it on hand.
• Chocolate chips (120g, semi-sweet or dark): Add extra chocolate bursts. For extra decadence, swap some chips for chopped dark chocolate.
• Powdered sugar (for rolling): The classic crinkle finish. Don’t skip this step—it’s what makes the cookies look so striking.

Ingredient tips: Make sure to use room temperature eggs and butter for the best texture. If you like a saltier edge, sprinkle a pinch of flaky sea salt on top after baking. Out of Nutella? Try peanut butter or almond butter for a fun twist (though the texture inside will be a little different). For a dairy-free version, use vegan butter and dairy-free chocolate chips. And honestly, don’t stress about perfection—these cookies are super forgiving!

Equipment Needed

• Large mixing bowl: For combining the cookie dough. No stand mixer needed—just a sturdy spoon or spatula will do.
• Medium bowl: For whisking together dry ingredients.
• Baking sheets: Lined with parchment paper or silicone baking mats for easy cleanup (I swear by my Silpat mats for even browning).
• Cookie scoop or ice cream scoop (about 2-3 tablespoons): For making those big, bakery-style cookies. If you don’t have one, use two spoons—just aim for even portions.
• Teaspoon or mini scoop: To portion out the Nutella centers. Chilling the Nutella mounds on a cold plate helps a ton.
• Wire rack: For cooling the cookies evenly.
• Plastic wrap: For chilling the dough (it makes shaping so much easier).

If you don’t have a cookie scoop, just use your hands to shape the dough—no big deal. For budget-friendly baking, I’ve used basic aluminum baking sheets from the grocery store for years (they’re still going strong). If you notice your cookies browning unevenly, rotating the pans halfway through baking can help. And those silicone mats? A breeze to wash—totally worth it for any avid baker.

How to Make Giant Double Chocolate Crinkle Cookies with Nutella

1. Prepare the Nutella Centers:
   Scoop out 12-14 teaspoons (about 5g each) of Nutella onto a parchment-lined plate. Chill these in the freezer for at least 30 minutes. This step keeps the Nutella from melting too quickly inside the cookies. If you skip this, you’ll end up with Nutella oozing out everywhere (I’ve learned the hard way!).
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 2/3 cup (60g) unsweetened cocoa powder, 1½ teaspoons baking powder, and ½ teaspoon salt. Set aside. If your cocoa is lumpy, sift it first for a smoother dough.
3. Cream the Butter and Sugars:
   In a large bowl, beat ½ cup (115g) unsalted butter, 1 cup (200g) granulated sugar, and ¼ cup (50g) packed brown sugar until light and fluffy (about 2-3 minutes by hand or with a mixer). The mixture should look pale and airy. Don’t rush this—it helps with that crackly texture.
4. Add the Eggs and Vanilla:
   Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract. Scrape down the sides of the bowl as needed. The batter will look glossy and thick.
5. Combine Wet and Dry Ingredients:
   Gradually mix the dry ingredients into the wet, stirring just until combined. Overmixing can make cookies tough, so stop as soon as there are no dry streaks. The dough will be thick.
6. Fold in the Chocolate Chips:
   Stir in ¾ cup (120g) semi-sweet or dark chocolate chips. If you love chocolate chunks, add some here for bigger gooey pockets.
7. Chill the Dough:
   Cover the dough with plastic wrap and refrigerate for at least 45 minutes (up to overnight). Chilled dough is easier to handle and gives you those bold, bakery-style cracks when baked.
8. Shape the Cookies:
   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a large cookie scoop (about 2-3 tbsp), scoop dough and flatten it gently in your hand. Place a frozen Nutella mound in the center, then wrap the dough around it, sealing well. Roll the dough ball in powdered sugar, coating generously.
9. Bake:
   Arrange cookies at least 3 inches apart. Bake for 12-14 minutes until the tops are cracked and edges are set, but centers still look soft. Don’t overbake—cookies will firm up as they cool. If your oven runs hot, check at 11 minutes.
10. Cool and Enjoy:
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll be delicate at first—the Nutella inside is piping hot! Once slightly cooled, dig in and enjoy that gooey surprise.

Quick tips: If your dough is sticky, dust your hands with a little cocoa powder. Got Nutella left over? Drizzle it on top before serving for extra flair. And don’t worry if your cookies aren’t perfectly round—those rustic edges are part of their charm!

Cooking Tips & Techniques

• Freeze the Nutella Mounds: This is my biggest tip! If you try to stuff the cookies with room-temp Nutella, it’ll squish out everywhere. Freezing keeps that center intact until the cookie is baked.
• Don’t Overmix the Dough: Mix just until the flour disappears. Overmixing leads to tough cookies, and nobody wants that.
• Generously Coat in Powdered Sugar: Don’t be shy—roll those dough balls thickly in powdered sugar. This is what gives the cookies their signature crinkle look. If you go too light, the cracks won’t pop as much.
• Watch the Bake Time: Every oven is different. The cookies should look puffed and cracked on top, but the centers may seem a bit underdone—that’s perfect. They’ll set up as they cool. If you bake until firm, you’ll lose that gooey center.
• Chill for Easy Handling: The dough is sticky right after mixing but firms up beautifully after chilling. Don’t skip this step, especially if your kitchen is warm.

I’ve definitely rushed these before and ended up with Nutella leaking out or cookies that spread too much—learn from my impatience! If you want to bake ahead, you can freeze the stuffed, raw dough balls for up to a month. Just bake straight from the freezer, adding 1-2 extra minutes to the bake time. And for extra brownie points, serve them slightly warm—the Nutella flows like lava!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tested with King Arthur’s and Bob’s Red Mill, both work great!
• Dairy-Free: Use vegan butter and dairy-free chocolate chips. For the filling, try a dairy-free chocolate spread (there are some good ones out there now).
• Hazelnut-Free: If Nutella is a no-go, use peanut butter, almond butter, or even Biscoff cookie butter for a fun twist. Each brings its own flavor vibe.
• Seasonal Add-ins: Around the holidays, add a dash of cinnamon or espresso powder for warmth. Or sprinkle crushed peppermint candies on top for a festive flair.
• Mini Cookies: Make them bite-sized by using a smaller scoop and reducing the bake time by a few minutes. Great for parties!

Personally, I love making these giant double chocolate crinkle cookies with Nutella with a swirl of peanut butter in the center for extra richness. And if you’re a true chocoholic, toss in a handful of chopped dark chocolate for triple chocolate bliss. Honestly, you can’t go wrong—this dough is super adaptable, so have fun and make it your own.

Serving & Storage Suggestions

These cookies are best served slightly warm—just enough for the Nutella to be gooey but not so hot you burn your tongue (I’ve made that mistake too many times). Stack them high on a pretty plate, dust with extra powdered sugar, and watch the smiles roll in. For a party platter, surround them with fresh berries or a scoop of vanilla ice cream. Milk, coffee, or even a cold glass of oat milk all pair perfectly with their rich flavor.

For storage, keep cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy. If you want to keep them longer, freeze baked cookies (layered with parchment) for up to 2 months. To reheat, zap in the microwave for 10-15 seconds for gooey centers again. If you’re making ahead, raw, stuffed dough balls can be frozen and baked fresh when needed—perfect for surprise guests or late-night cravings. Pro tip: The chocolate flavor deepens after a day or two, so if you can resist, let them sit overnight (I rarely can!).

Nutritional Information & Benefits

Each giant double chocolate crinkle cookie with Nutella is about 320 calories, with around 5g protein, 38g carbs, and 16g fat. They’re definitely a treat, but a little goes a long way! Cocoa powder brings antioxidants, and if you use dark chocolate chips, you get a tad more fiber and less sugar. You can make them gluten-free or dairy-free with simple swaps, making them easy to share with more folks. Obviously, they contain eggs, wheat, dairy, and hazelnuts (from Nutella), so be mindful of allergies.

From a wellness perspective, I’m a big believer in occasional treats being part of a happy, balanced life. These cookies are pure joy in edible form, and honestly, sometimes that’s the best nutrition of all!

Conclusion

If you’re looking for a cookie that’s big, bold, and bursting with chocolatey goodness, these giant double chocolate crinkle cookies with Nutella are it. They look impressive, taste even better, and are surprisingly easy to whip up at home. I love how customizable they are—whether you change up the filling or make a mini version, you can really make them your own.

There’s something about that first bite—the mix of chewy, fudgy cookie and melty Nutella—that just makes you want to bake another batch right away. I hope you’ll give this recipe a try, play around with the variations, and maybe even start your own cookie tradition. If you do, please leave a comment below, share your photos, or tell me what you stuffed inside. Your kitchen is about to smell incredible—happy baking!

Frequently Asked Questions

How do I stop the Nutella from leaking out of the cookies?

Freeze the Nutella mounds before stuffing them into the dough—this keeps them intact as the cookies bake. Make sure the dough is sealed well around the filling.

Can I make these cookies ahead of time?

Absolutely! You can freeze the raw, stuffed dough balls and bake them straight from the freezer. Just add 1-2 minutes to the bake time. Baked cookies also freeze well for up to 2 months.

What if I don’t have Nutella?

No worries! Substitute any chocolate-hazelnut spread or even peanut butter, almond butter, or Biscoff spread for a different flavor.

Can I make these cookies smaller?

Definitely! Use a smaller scoop and reduce the bake time by 2-3 minutes. Just keep an eye on them—they bake quickly when mini-sized.

How do I get the crinkle effect on top?

Roll the dough balls generously in powdered sugar before baking. The sugar coating cracks as the cookie expands, creating that signature crinkle look.

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