Soft and Chewy Nutella White Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
9 mins
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Chill Time
2 hrs
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Total Time
2 hrs 24 mins
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Servings
11
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Calories
401 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Nutella White Chocolate Chip Cookies
Description
Soft and Chewy Nutella White Chocolate Chip Cookies blend sweet Nutella and two types of chocolate chips to create a cookie that is tender with a soft center and slightly crisp edges. The dough is thoroughly mixed to combine softened butter, sugars, egg, vanilla, and Nutella before incorporating dry ingredients including flour, cornstarch, and baking soda to ensure a delicate texture. After folding in the white and semi-sweet chocolate chips, the dough is shaped into large mounds and chilled for at least two hours, which helps the cookies hold their shape and enhances flavor development.
These cookies bake to a rich, chocolate-infused finish with the slight chewiness indicating a well-rounded texture. Extra chocolate chips placed atop each dough mound melt beautifully, creating inviting pockets of chocolate. This recipe suits those wanting a chocolate chip cookie with an added nutty twist from Nutella and soft chewiness for a satisfying treat.
Before baking, chilling the dough is essential to prevent spreading and promote even cooking. Finished cookies can keep up to one week airtight at room temperature or be frozen for longer storage. Unbaked dough also freezes well, allowing for baking fresh cookies later.
Ingredients
- ½ cup butter softened (1 stick, unsalted
- Nutella stir well before adding, heaping 1/3 cup
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 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 chocolate chips semi-sweet
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, 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 flour, cornstarch, baking soda, 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 and chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- 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).
- 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
- Chill dough for at least 2 hours and up to 5 days before baking to enhance texture and flavor.
- Cookies maintain freshness up to one week stored airtight at room temperature or up to six months frozen.
- Unbaked dough can be refrigerated for up to 5 days or frozen for about 4 months, perfect for baking on demand.
- Placing chocolate chips on top before baking enhances appearance and adds melted chocolate goodness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 401kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 42mg | 14% |
| Sodium | 155mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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