These cookies deliver the kind of soft, bendy center that makes you pause after the first bite. Nutella brings rich hazelnut-chocolate flavor, while sourdough discard adds a subtle tang and extra tenderness. The edges are lightly crisp, the centers stay fudgy, and every bite has that cozy bakery-style chew.
If you’re looking for a fun way to use your sourdough starter, this is it. No complicated steps, no chill time required—just simple, satisfying cookies with a little gourmet flair.
Soft Chewy Sourdough Nutella Cookies – A Gooey, Tangy Twist on a Classic Treat
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (140 g) Nutella or other chocolate-hazelnut spread
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) sourdough discard (unfed, 100% hydration)
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Optional: 1/2 cup chocolate chips or chopped hazelnuts for extra texture
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even browning.
- Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. This step adds air and helps with that soft, chewy crumb.
- Add Nutella, egg, and vanilla: Mix in the Nutella until smooth. Beat in the egg and vanilla just until combined. Don’t overmix here—keep it creamy and uniform.
- Incorporate the sourdough discard: Stir in the discard until fully blended. The dough will look glossy and soft, which is perfect.
- Whisk dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine wet and dry: Add the dry ingredients to the wet in two batches, mixing on low just until no dry patches remain. If using chocolate chips or nuts, fold them in now.
- Scoop the dough: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion mounds onto the prepared sheets, spacing them about 2 inches apart.
- Bake: Bake for 9–11 minutes, until the edges look set and lightly browned but the centers still appear soft and slightly underdone. They will finish setting on the tray.
- Optional swirl: For extra Nutella ribbons, dot a tiny 1/4 teaspoon of Nutella onto each hot cookie and swirl gently with a toothpick.
- Cool and set: Let cookies rest on the baking sheet for 5–7 minutes, then transfer to a rack to cool completely. This step is key for that chewy texture.
Why This Recipe Works
Sourdough discard adds moisture and texture. The natural acidity helps keep the cookies soft and chewy without making them tangy. It’s a gentle background note, not a bold sour flavor.
Nutella acts as both flavor and fat. It adds richness and a smooth, fudgy quality.
Combined with butter, it creates a soft structure that stays tender for days.
A mix of brown and white sugar gives the perfect balance: brown sugar adds moisture and chew, while white sugar helps the edges caramelize and crisp.
A short rest after baking allows the cookies to set without overbaking, locking in that gooey center.
What You’ll Need
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (140 g) Nutella or other chocolate-hazelnut spread
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) sourdough discard (unfed, 100% hydration)
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Optional: 1/2 cup chocolate chips or chopped hazelnuts for extra texture
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even browning.
- Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. This step adds air and helps with that soft, chewy crumb.
- Add Nutella, egg, and vanilla: Mix in the Nutella until smooth.
Beat in the egg and vanilla just until combined. Don’t overmix here—keep it creamy and uniform.
- Incorporate the sourdough discard: Stir in the discard until fully blended. The dough will look glossy and soft, which is perfect.
- Whisk dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine wet and dry: Add the dry ingredients to the wet in two batches, mixing on low just until no dry patches remain.
If using chocolate chips or nuts, fold them in now.
- Scoop the dough: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion mounds onto the prepared sheets, spacing them about 2 inches apart.
- Bake: Bake for 9–11 minutes, until the edges look set and lightly browned but the centers still appear soft and slightly underdone. They will finish setting on the tray.
- Optional swirl: For extra Nutella ribbons, dot a tiny 1/4 teaspoon of Nutella onto each hot cookie and swirl gently with a toothpick.
- Cool and set: Let cookies rest on the baking sheet for 5–7 minutes, then transfer to a rack to cool completely. This step is key for that chewy texture.
Keeping It Fresh
Room temperature: Store cookies in an airtight container at room temp for up to 4 days.
Slip in a slice of sandwich bread to keep them soft—the cookies will draw moisture from it.
Freezer: Freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 3–4 minutes to revive the gooey center.
Freeze the dough: Scoop and freeze unbaked dough balls on a tray. Once solid, transfer to a freezer bag.
Bake from frozen at 350°F (175°C) for 11–13 minutes.
Health Benefits
These are treats, but there are a few bright spots. Sourdough discard may be easier on digestion for some people thanks to organic acids from fermentation, which can slow the glycemic response a bit. The added moisture also helps you avoid using too much extra fat.
Hazelnuts in Nutella provide healthy fats—mainly monounsaturated—along with a touch of magnesium and vitamin E. If you choose to add chopped hazelnuts, you’ll gain more fiber and a little protein too.
To make them a bit lighter, you can reduce sugar by 2–3 tablespoons without losing the chewy texture.
You can also use a dark chocolate spread or add 2 tablespoons of cocoa powder and subtract the same amount of flour to deepen the chocolate flavor with minimal added sugar.
What Not to Do
- Don’t overbake. Pull them when the centers still look soft. Overbaking leads to dry, cakey cookies and dulls the Nutella flavor.
- Don’t skip the salt. It sharpens the chocolate-hazelnut notes and keeps the sweetness in check.
- Don’t use cold butter. It won’t cream properly, and you’ll miss out on lift and softness.
- Don’t add extra flour “just in case.” The dough should be slightly sticky. Too much flour equals tough cookies.
- Don’t use active, bubbly starter in place of discard. It changes hydration and can affect spread and texture.
Variations You Can Try
- Sea salt finish: Sprinkle warm cookies with flaky sea salt for a sweet-salty pop.
- Double chocolate: Add 1/4 cup Dutch-process cocoa and reduce flour by 1/4 cup for a brownie-like vibe.
- Stuffed centers: Freeze small Nutella dollops on parchment, then wrap dough around them before baking for molten middles.
- Hazelnut crunch: Fold in 1/2 cup toasted chopped hazelnuts for texture.
- Espresso twist: Add 1 teaspoon instant espresso to the dry ingredients to intensify chocolate flavor.
- Gluten-free option: Swap in a 1:1 gluten-free all-purpose blend with xanthan gum; bake time may increase by 1–2 minutes.
FAQ
Can I make these without sourdough discard?
Yes.
Replace the discard with 1/4 cup milk and add 2 tablespoons extra flour. The cookies will still be soft but will lose that subtle tang.
My dough is very soft. Is that normal?
Yes, this dough is naturally soft and slightly sticky.
If it’s too loose to scoop, chill for 20–30 minutes, but don’t over-chill or they won’t spread properly.
Why did my cookies come out cakey?
That usually means too much flour or overbaking. Weigh your flour if possible, and pull the cookies when the centers still look slightly underdone.
Can I use natural cocoa instead of Nutella?
Nutella adds fat and sugar, so cocoa alone won’t replace it. If you want a cocoa-forward version, add 2–4 tablespoons cocoa and reduce the flour by the same amount while keeping the Nutella.
Do I need to chill the dough?
Not required.
Baking right away gives the best spread and texture. If your kitchen is very warm, a short 15–20 minute chill helps with shaping.
Can I reduce the sugar?
You can cut up to 3 tablespoons of total sugar without losing structure. More than that, and the cookies may spread less and taste flatter.
What if I only have salted butter?
Use it and reduce the added salt to a scant 1/4 teaspoon.
The cookies will still taste balanced.
How do I make them thicker?
Chill the scooped dough for 30 minutes or bake at 340°F (170°C) for a minute or two longer. Avoid adding extra flour, which can make them tough.
In Conclusion
These Soft Chewy Sourdough Nutella Cookies are simple to make, big on flavor, and perfect for using up discard without any fuss. You’ll get crisp edges, gooey centers, and that hint of tang that keeps each bite interesting.
Whether you add sea salt, nuts, or an espresso pop, this recipe adapts easily and stays reliably delicious. Keep a stash of dough balls in the freezer, and warm cookies are never more than a few minutes away.
