Soft and Chewy Nutella White Chocolate Chip Cookies
The ultimate comfort food, Soft and Chewy Nutella White Chocolate Chip Cookies combine rich hazelnut flavor with creamy white chocolate chips. Perfectly chewy and delicious, these cookies are a must-bake for anyone seeking a sweet treat! Make them tonight for a delightful indulgence.
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- ½ cup unsalted butter softened (1 stick)
- heaping 1/3 cup Nutella stir well before adding
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, Nutella, light brown sugar, granulated sugar, egg, and vanilla extract, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the all-purpose flour, cornstarch, baking soda, and optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the white chocolate chips and semi-sweet chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart. Bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Tip 1: Cookies will keep airtight at room temperature for up to 1 week.
- Tip 2: Freeze for up to 6 months for longer storage.
- Tip 3: Unbaked cookie dough can be stored in the refrigerator for up to 5 days.
- Tip 4: Freeze unbaked dough for up to 4 months.