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 Recipe

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.

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117 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

  6. #
    56
    Heather — September 24, 2014 at 4:50 pm

    Literally one of the best cookies I’ve ever had. I made them for an office event and everyone raved and wanted the recipe. I also doubled the recipe and added mini chocolate chips with the white chocolate (because that’s all I had) but didn’t make any other modifications. They were amazing!

    Reply

  7. #
    57
    alysia — September 28, 2014 at 2:43 pm

    is it possible to do these but do them as normal size cookies? I have 3 kids and really don’t like to make just 11 cookies. :( esp. when I don’t want to give them each their own giant cookie. thoughts?

    Reply

    • Averie Sunshine replied: — September 28th, 2014 at 3:41 pm

      Yes of course it is. I would just halve the size then, so you end up with about 2 dozen cookies, give or take. You’ll need to bake for less time, I’d start watching closely at 8 minutes and go from there.

      Reply

      • alysia replied: — September 29th, 2014 at 12:36 pm

        Thank you so much! you are so great to respond back so quickly! I made them right after you replied like you said and they turned out perfect!
        I was definitely worried right when I took them out of the oven because they didn’t look quite done, but just like you said they baked longer on the cookie sheet while cooling and then even an hour later they had set even more and were fantastic!
        My family loved them! thanks so much for the great recipe!!

        • Averie Sunshine replied: — September 29th, 2014 at 3:02 pm

          Glad they came out perfectly and that you followed all my suggestions and your family loved them!

  8. #
    58
    Rick Stauffer — October 9, 2014 at 8:01 pm

    Thanks again Averie, I love your recipes. Tonight I made 2 batches of the Nutella White Chocolate Chip cookies. 1 batch as shown in your recipe (although I did skimp on the chocolate chips) and 1 batch with Peanut Butter & Dark Chocolate chips.
    Tomorrow, I will bake them and take them to small group for a taste test. If we have any left, Sunday they will be at the Worship Band’s green room for their pleasure. I hope to have two or four myself sometime during the weekend.
    This has become my favorite cookie – thanks to you and the soft cookies I learned to bake with your help! Rick

    Reply

    • Averie Sunshine replied: — October 9th, 2014 at 10:51 pm

      It’s wonderful to hear you think I have helped you with your baking AND that these are your favorite cookies! I am just so happy! And what lucky friends you have that are going to get to taste test their way through two batches of cookies! Let me know what they say about them!

      Reply

  9. #
    59
    Cherith — November 5, 2014 at 7:45 am

    Hi!

    The recipe looks really good! Do you think it would be ok to make the dough in advance, freeze it and then just add a few minutes onto the baking time?

    Thanks

    Reply

    • Cherith replied: — November 5th, 2014 at 7:48 am

      Sorry just read to the end of the recipe…nevermind!

      Reply

  10. #
    60
    Nikki Love — November 16, 2014 at 12:06 pm

    I made these cookies for a good friend of mine about two weeks ago and he absolutely LOVED them. Since then I’ve made them for him for times….

    Reply

    • Averie Sunshine replied: — November 16th, 2014 at 12:08 pm

      Glad that these have been a hit and you’ve been remaking them!

      Reply

  11. #
    61
    ana — December 4, 2014 at 2:04 pm

    I want to make this recipe for Christmas. I can freeze the dough?

    Reply

  12. #
    62
    Ro — December 5, 2014 at 6:33 am

    Can I chill the dough first, then scoop the cookies? I want to make and chill the dough the day before my sister and I have our annual Xmas cookie baking fest. Thanks.

    Reply

    • Averie Sunshine replied: — December 5th, 2014 at 1:50 pm

      Make the dough, scoop into balls, THEN chill the balls on a plate in fridge. If you chill the mass of dough in a mixing bowl it’s like chiseling out rocks. Way too impossible.

      Reply

      • Ro replied: — December 6th, 2014 at 11:14 am

        Thank you. Will do.

  13. #
    63
    Jason — December 9, 2014 at 7:13 pm

    I love your recipes, but I often have trouble getting to your site because it gets hijacked by the following address that is usually identified by my computer as a site to be avoided because of nudity and other “malicious malware.”

    Here’s the web site I copied: http://x.vindicosuite.com/imp/?l=169943&t=h&u=&r=&rnd=46787992

    This site automatically prevents me from seeing your posted recipes.

    Sincerely,

    Jason

    Reply

    • Averie Sunshine replied: — December 9th, 2014 at 7:16 pm

      I know.. my site as well as many others tonight were hit by a malicious plug-in for about an hour but things are up and running normally now. Sorry you experienced some difficulty but it was a glitch out of my control but thankfully we caught it quickly! Thanks for your patience.

      Reply

  14. #
    64
    jinny — December 12, 2014 at 8:08 am

    the cookies were sooooo good. i didn’t put in the corn starch though. the dough at first seemed really dry i thought i’d have to put more ingredients in it but it was fine. also i only refrigerated for 30 minutes and baked for 12 minutes. baked 18 cookies in total! I just wanted to ask however, what the calorie count was.

    Reply

    • Averie Sunshine replied: — December 12th, 2014 at 11:11 am

      I don’t take the time to use calorie counter services but there’s a link in #4 here http://www.averiecooks.com/faq

      So glad you loved the cookies and they came out great for you!

      Reply

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