Name: Chewy Chocolate Cookies with Nougat Recipe
Prep time: 10 min
Cook time: PT-494083H41M16S
Total time: PT-494083H41M16S
Cuisine: American / European
Ingredients: 240 g (2 cups) plain (all-purpose) flour; 35 g (4 1/2 tbsp) cocoa powder (sifted); 1 tsp instant espresso powder; 1 tsp bicarbonate of soda; 1.5 tsp cornflour (cornstarch); ½ tsp salt; 180 g (3/4 cup + 2 tbsp) unsalted butter (softened); 200 g (1 cup) light brown muscavado sugar; 1 large egg; 1 egg yolk; 1 tsp vanilla extract; 1 tsp almond extract; 150 g (5.3 oz) plain nougat, chopped into small chunks (pink and white nougat recommended); 85 g (3 oz) milk chocolate chips

Jump to Recipe·4 from 170 reviews

If you are a cookie lover who enjoys a luxurious twist to your classic chocolate treat, this Chewy Chocolate Cookies with Nougat Recipe will become your new obsession. Imagine biting into a rich, soft chocolate cookie bursting with the delightful chewiness of nougat chunks and swirls of melted milk chocolate chips. The subtle hints of espresso and almond extract elevate these cookies to a heavenly realm, making them perfect for any occasion when you want to spoil yourself or impress your friends. This recipe balances simple ingredients with exquisite flavors to create a cookie experience you won’t forget anytime soon.

Ingredients You’ll Need

The image shows baking ingredients neatly arranged on a white marbled surface. On the top right, a wooden cutting board holds large dark chocolate squares and pieces with a knife. To the left, there is a glass bowl filled with white sugar, next to a dark glass bottle of vanilla extract. Below, a clear glass bowl contains cocoa powder with a golden spoon inside. A white bowl filled with flour and a pink measuring spoon rests near the center right. Two sticks of unsalted butter lie side by side in the bottom left, with a small bowl of salt near them. A round glass bowl holds brown sugar next to two eggs. A metal whisk and a folded bright pink cloth are placed on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses everyday pantry staples combined with a few special touches that guarantee chewy texture and deeply satisfying flavor in every bite. Each ingredient plays a crucial role in building the cookie’s structure, taste, and visual appeal — from the softness of butter to the chocolate-coated nougat surprises within.

240 g (2 cups) plain (all-purpose) flour: The backbone of the cookie, providing structure and chewiness.
35 g (4 1/2 tbsp) cocoa powder (sifted): Adds rich chocolate depth and that unmistakable dark hue.
1 tsp instant espresso powder: Intensifies the chocolate flavor without tasting like coffee.
1 tsp bicarbonate of soda: Helps with rising and creates the right soft texture.
1.5 tsp cornflour (cornstarch): Ensures the cookies are tender and chewy instead of cakey.
½ tsp salt: Balances sweetness and enhances all the other flavors.
180 g (3/4 cup + 2 tbsp) unsalted butter (softened): Adds richness and moisture for that perfect chew.
200 g (1 cup) light brown muscovado sugar: Delivers molasses notes that deepen the cookie’s flavor.
1 large egg + 1 egg yolk: Provides structure and helps maintain softness.
1 tsp vanilla extract: Classic aromatic note to round out the chocolate.
1 tsp almond extract: Brings a subtle nutty warmth that complements the nougat beautifully.
150 g (5.3 oz) plain nougat, chopped into small chunks: The star ingredient creating those delightful chewy pockets.
85 g (3 oz) milk chocolate chips: Melts luxuriously into each cookie for extra chocolate hits.

How to Make Chewy Chocolate Cookies with Nougat Recipe

Step 1: Mix Dry Ingredients

Begin by combining the flour, sifted cocoa powder, instant espresso powder, bicarbonate of soda, cornflour, and salt in one bowl. Mixing these dry ingredients thoroughly ensures even distribution, so every bite has that perfect balance of texture and rich chocolate flavor.

Step 2: Cream Butter and Sugar, Add Eggs and Extracts

In a separate large bowl, beat the softened butter and muscovado sugar until creamy and fluffy. Then add the egg, egg yolk, vanilla extract, and almond extract, whisking gently until everything is fully incorporated. This step introduces moisture and flavor depth that will help create a delightfully tender cookie.

Step 3: Combine Wet and Dry Ingredients

Now, add the flour mixture to the wet ingredients and fold everything together using a wooden spoon or spatula. Folding gently will keep the dough tender while ensuring all ingredients combine without overmixing, which can toughen the cookies.

Step 4: Add Nougat and Chocolate Chips

Gently fold in the chopped nougat pieces and milk chocolate chips, distributing those chewy and melty treats throughout your dough. Cover the mixture and chill it for at least two hours or up to two days — this rest time allows the flavors to harmonize and the dough to firm up, so your cookies will bake thicker and chewier.

Step 5: Shape and Bake

Preheat your oven to 170C/325F (fan). Line your baking trays with parchment paper or silicone mats. Take heaped tablespoon-sized portions of your chilled dough and roll them into balls with your hands. Slightly squeeze each ball to form a cylindrical, standing shape, which encourages thicker, chewier cookies. Arrange these on the trays about 5-6 per sheet and bake for 10 minutes. After baking, allow cookies to cool completely on the tray before removing—this prevents the nougat from sticking and helps the cookie finish setting perfectly.

How to Serve Chewy Chocolate Cookies with Nougat Recipe

A stack of four large dark brown cookies with a slightly rough and cracked texture, separated by thin, crisp white parchment paper layers. The top cookie has a bite taken, showing a soft white filling melting slightly out from the side. Some small chocolate chips are scattered around the base of the stack on a white marbled surface. In the background, out of focus, there is another stack of cookies and a small white cup with dark coffee, each on white plates. The overall look is warm and inviting with rich browns and creamy whites, photo taken with an iphone --ar 4:5 --v 7

Garnishes

To dress these cookies up a bit, a light sprinkle of flaky sea salt just as they come out of the oven adds an amazing contrast to the sweet, chewy core. Alternatively, dust with a tiny bit of cocoa powder for a pretty finishing touch or drizzle with melted dark chocolate to amp up the chocolate intensity even further.

Side Dishes

These chewy chocolate cookies pair wonderfully with a tall glass of cold milk or a rich cup of coffee or espresso to enhance the subtle coffee notes baked into the dough. For a cozy treat, serve alongside vanilla bean ice cream or a dollop of whipped cream for extra indulgence.

Creative Ways to Present

Turn your Chewy Chocolate Cookies with Nougat Recipe into a stunning gift by stacking them in a clear jar tied with a pretty ribbon. Or arrange them on a decorative platter with fresh berries and mint leaves for a holidays-ready dessert display. You can also sandwich cookie halves with chocolate ganache or frosting for a playful twist.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to five days. Layer them between sheets of parchment paper to keep the nougat chunks from sticking and maintain their chewy texture beautifully.

Freezing

The cookie dough freezes exceptionally well! After mixing and folding in the nougat and chocolate, shape the dough into balls and freeze them on a tray before transferring to a sealed bag or container. Bake directly from frozen, adding a minute or two to the baking time for fresh-baked cookie goodness anytime you crave them.

Reheating

If you want to enjoy these cookies warm, pop individual cookies in the microwave for 10-15 seconds or briefly heat in a low oven wrapped in foil. This softens the nougat and chocolate to their melty, chewy best without drying the cookie out.

FAQs

Can I substitute the nougat with another ingredient?

While nougat is the signature chewy surprise in this recipe, chopped chewy caramel or soft toffee pieces could work as substitutes, providing different but still enjoyable textural contrasts inside the cookies.

Why do the cookies need to chill before baking?

Chilling the dough solidifies the butter and allows the flavors to meld. This step also reduces spreading during baking, giving you thick, chewy cookies rather than thin, crispy ones.

What if I don’t have almond extract?

You can omit the almond extract or replace it with a teaspoon of pure vanilla extract if you prefer. While it adds a lovely nutty depth, the cookies will still be delicious without it.

Can I make these cookies gluten-free?

Yes, by using a gluten-free all-purpose flour blend instead of plain flour, you can make a gluten-free version. Just ensure your blend contains xanthan gum or another binder for the best texture.

How do I prevent my nougat chunks from melting completely?

Chilling the dough helps keep the nougat chunks intact during baking. Also, try not to mix or handle the dough excessively to avoid breaking the nougat into very small pieces that may melt more easily.

Final Thoughts

Ready to treat yourself to something truly special? This Chewy Chocolate Cookies with Nougat Recipe is a delightful way to elevate your cookie game with layers of flavor, texture, and pure indulgence. Trust me, once you try these, they will be a beloved staple in your baking repertoire. So grab your ingredients and get baking — your taste buds will thank you endlessly!