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Soft and Chewy Nutella Chocolate Chip Cookies

Pillowy SOFT thanks to the NUTELLA and loaded with chocolate in every bite!! EASY cookies you have to make!!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 16
Calories: 272 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter softened (1 stick)
  • ½ 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
  • ½ teaspoon salt or to taste
  • 1 ¾ cups semi-sweet chocolate chips

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. 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 (I bake 8 cookies per sheet).
  7. Bake for about 9 to 10 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.
  8. 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

  • Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Adapted from Soft and Chewy Nutella White Chocolate Chip Cookies.

Nutrition Information

Serving 1 Calories 272kcal (14%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Cholesterol 27mg (9%) Sodium 157mg (7%) Fiber 2g (8%) Sugar 23g (46%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 272

% Daily Value*

Serving 1
Calories 272kcal 14%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Cholesterol 27mg 9%
Sodium 157mg 7%
Fiber 2g 8%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.