These cookies. . .
Yeah, I don’t even know where to begin. I can’t stop thinking about them. They rocked our world the other day and I think I’m in love. We are huge Nutella fans at our house so these cookies were kind of a big deal and a huge hit!
The cookies are soft, dense, rich, decadent, and perfectly thick. The secret to getting these cookies so thick is chilling the dough. I know, I know, you’re probably thinking “why do I have to chill the dough?” Trust me on this one, if you don’t chill it, you will have flat cookies and that’s no fun!
I know I’ve said before that I love my cookies crisp on the edges and soft and chewy in the middle, but sometimes I make exceptions aaaand these cookies are definitely an exception!
I love how thick and soft and chewy they are. They almost melt in your mouth. I dropped a few off to my sister the other day and before I even pulled out of her neighborhood my cell phone rang and it was her telling me that was her new favorite cookie! They might just be your new favorite too!
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Nutella White Chocolate Chip Cookies
- Cook Time: 9 minutes
- Total Time: 9 minutes
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Pin RecipeDescription
A melt-in-your mouth soft and tender cookie made with Nutella and jam-packed with white and semi-sweet chocolate chips. These are heavenly!
Ingredients
- 1/2 cup butter (, softened)
- 1/3 cup (heaping) Nutella
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
Instructions
- Combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Scrape down the sides of the bowl, and add the white and chocolate chips, and mix on low speed until just combined.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form equal-sized mounds of dough, roll into balls, and flatten very slightly (I usually get 12-13 mounds)
- Place dough balls on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and will spread.
- 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 (8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, they may look slightly undercooked and glossy in the center, that’s ok, don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- 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
Recipe Source: Averie Cooks
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