Soft and Chewy Nutella White Chocolate Chip Cookies

Cookies so soft that they literally melt in your mouth is the only way I want cookies.

These cookies made with Nutella and two kinds of chocolate chips more than fit the bill.

Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

I made them because I wanted chocolate cookies, but not too chocolaty. Picky much?

I have so many recipes for dark, richintensely chocolaty chocolate cookies, and I wanted something mellower and a bit less intense for summer.

Rather than adding cocoa powder to the dough, the chocolate flavor comes entirely from Nutella. It also sweetens the dough and helps the cookies stay super soft and moist.

Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

Another trick that helps these cookies turn out so soft and tender is adding cornstarch to the dough.

Before I became totally enamored with pudding cookies (pudding mix is largely cornstarch and sugar), I had a two year run of adding cornstarch to almost all my cookies because it helps them turn out softbatch-style soft, and they stay soft for days.

It totally delivers here and between the moisture in the brown sugar, Nutella, and cornstarch, the cookies just fall apart at their chocolate-chip loaded seams. They’re that soft.

They’re also stuffed full with both white and semi-sweet chocolate chips. I adore the zingy sweetness of white chocolate, but you can use all semi-sweet chips, or mix and match with milk and semi-sweet chocolate chips.

I love the way the white chocolate chips look embedded within the dark dough. The contrast of the white and dark is so eye-catching, especially when the chips get soft and melty.
Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

The cookies are sweet, rich, decadent, dense, and wonderfully thick. For cookies this thick, your must plan ahead and chill the dough.

Soft, warm dough straight from the mixing bowl that contains softened butter and runny Nutella will never bake up into thick, puffy cookies. And if you use a cookie scoop and bake on a Silpat, even better. All these little cookie baking tricks do add up to help you achieve bakery-style cookies at home.

Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

We loved these cookies and although the batch size makes just 11 cookies, you can make the dough in advance and keep it in the fridge (5 days) or freezer (6 months) until you’re ready to bake.

Every soft, juicy, chip-loaded bite is packed with big flavors and they all complement each other so well.

I promise these will disappear fast.

Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

Print Print Save Save

Soft and Chewy Nutella White Chocolate Chip Cookies

These cookies made with Nutella and stuffed with both white and semi-sweet chocolate chips are melt-in-your mouth soft and tender. A bit of cornstarch helps create softbatch-style soft cookies, and they stay soft for days. The contrast of the white chocolate chips embedded in the dark dough is so eye-catching, especially when the chips melt, glisten, and get gooey, but you can substitute with milk or semi-sweet chips, or a combination. The cookies are sweet, rich, decadent, dense, and wonderfully thick. For thick cookies, your must plan ahead and chill the dough. You'll definitely need napkins for these soft, thick, bakery-style cookies.

Yield: 11 large cookies

Prep Time: 15 minutes

Cook Time: about 9 minutes

Total Time: about 3 hours, for dough chilling

Ingredients:

1/2 cup unsalted butter, softened (1 stick)
heaping 1/3 cup Nutella (stir well before adding)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 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 

Directions:

  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) and 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.
  7. 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.

Related Recipes

Nutella Peanut Butter Chocolate Chunk Cookies – Nutella and peanut butter are used in the dough based, along with big chocolate chunks

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Caramel-Stuffed Quadruple Chocolate Cookies

Caramel-Stuffed Quadruple Chocolate Cookies - Soft & chewy cookies with four kinds of chocolate and so much gooey caramel! Insanely good!

Andes Mint Chip Soft Fudgy Chocolate Cookies – Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!  

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Rich, soft chocolate cookies with chocolate chunks and peanut butter chips

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and like peanut butter brownies

Thick and Soft Chocolate Peanut Butter Cookies (GF) - NO butter & NO flour used in these thick cookies that taste like peanut butter brownies!

Soft and Chewy Brownie Cookies – A soft, scrumptious, and nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate

Soft and Chewy Brownie Cookies (from scratch, not mix) - Cookies that taste like rich, fudgy brownies! Chewy edges & soft in the middle. Easy recipe at averiecooks.com

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar – The best of both worlds in one cookie

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

The Best Soft and Chewy Chocolate Chip Cookies – My favorite recipe for chocolate chip cookies! Just one bite and I think you’ll agree

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

Chocolate Lover’s Chocolate Chocolate-Chip Muffins with Nutella

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

Nutella-Swirled Peanut Butter Chip Blondies

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at averiecooks.com

   

96 Responses to “Soft and Chewy Nutella White Chocolate Chip Cookies”

  1. #
    51
    Dee — July 24, 2014 at 9:50 pm

    I made these cookies today with some slight modifications — I doubled the recipe, but I put an entire 13 oz jar of nutella instead of just 2/3 cups. Also, I found that just 1 cup of white chocolate chips and half a cup of milk chocolate chips was plenty even for double the recipe. Even though the cookies looked slightly undone, I followed your advice and let them bake on the cookie sheet after removing them, and they came out perfect! Definitely saving this recipe for the future! Everyone loved them!

    Reply

    • Averie Sunshine replied: — July 25th, 2014 at 9:57 am

      Glad to hear they were a big success and that your tweaks worked great!

      Reply

  2. #
    52
    Sarah — July 26, 2014 at 8:53 am

    These were really great!! I will follow your advice better next time and get them out of the oven sooner! The amount of chocolate chips was perfect, too. I usually add extra of these to recipes, but you clearly know how to do it RIGHT! ha! :) Thanks so much!

    Reply

    • Averie Sunshine replied: — July 27th, 2014 at 2:33 am

      Glad you enjoyed them and yes, I tend to go pretty heavy-handed when adding choc chips :)

      Reply

  3. #
    53
    Bobby — August 8, 2014 at 6:05 am

    I made these cookies for a group of friends a few weeks ago and they have been asking me to bake them again everyday since. Excellent recipe!!

    Reply

    • Averie Sunshine replied: — August 8th, 2014 at 10:21 am

      Thanks for trying the recipe and that’s great news your friends keep on requesting more!

      Reply

  4. #
    54
    Erica — August 30, 2014 at 9:26 pm

    Delicious! Normally I’m not a huge white chocolate fan but the chips are just perfect in these cookies. Loved the texture too!

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 10:39 pm

      So glad they turned out great for you and that you love them, not even being that much of a white choc person!

      Reply

  5. #
    55
    Saraa — September 22, 2014 at 3:42 pm

    Great cookies I think best cookies I have made, I will defiantly save the recipe. Slight modification , I didn’t have cornstarch so I added an extra 4 tea spoons of all purpose flour

    Reply

    • Averie Sunshine replied: — September 22nd, 2014 at 6:47 pm

      Glad they came out perfectly for you and are the best cookies you’ve ever made!!

      Reply

Leave a Comment





Current ye@r *