Soft and Chewy Nutella White Chocolate Chip Cookies
Indulge in these Soft and Chewy Nutella White Chocolate Chip Cookies! Gooey Nutella and sweet white chocolate create a decadent treat.
Servings: 24 servings
Ingredients
- 1 cup Unsalted butter softened (1 stick)
- heaping 1/3 cup Nutella stirred well before adding
- 1 cup Light brown sugar packed
- 1 cup Granulated sugar
- 1 Large egg
- 2 teaspoons Vanilla extract
- 1 ½ 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
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter mixture. Beat until well combined.
- Add the heaping 1/3 cup of Nutella and stir gently to combine.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and optional pinch of salt.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined.
- Fold in the white chocolate chips and semi-sweet chocolate chips.
- Using a cookie scoop or tablespoon, portion out the dough onto a lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months.
- To reheat, microwave frozen cookies for 10-15 seconds or warm in the oven.