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Soft and Chewy Nutella White Chocolate Chip Cookies
4.6 from 93 votes

Soft and Chewy Nutella White Chocolate Chip Cookies

These cookies combine Nutella and both white and semi-sweet chocolate chips to produce a soft, chewy texture with rich chocolate-hazelnut undertones. The dough's resting time in the refrigerator helps develop deeper flavor and a more tender crumb. The balance of brown and granulated sugar gives a slight caramel note complementing the creamy Nutella. Strategically placing extra chocolate chips on top before baking adds visual appeal and bursts of melted chocolate with each bite.

Prep Time
15 mins
Cook Time
9 mins
Chill Time
2 hrs
Total Time
2 hrs 24 mins
Servings: 11
Calories: 401 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  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 white and 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 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.
  5. 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.
  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 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

  • 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

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%)

Nutrition Facts

Serving: 11 Serving

Amount Per Serving

Calories 401

% 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.