Soft & Chewy White Chocolate Chip Nutella Cookies — Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!
Soft Nutella Cookie Recipe
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.
I made them because I wanted chocolate cookies, but not too chocolaty. Picky much? I have so many recipes for dark, rich, intensely 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.
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 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.
The cookies are sweet, rich, decadent, dense, and wonderfully thick. 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.
What’s in Nutella Cookies?
To make these Nutella white chocolate chip cookies, you’ll need:
- Unsalted butter
- Nutella
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- White chocolate chips
- Semi-sweet chocolate chips
How to Make Nutella Cookies
Cream together the butter, Nutella, sugars, egg, and vanilla. Add the dry ingredients, then gently fold in the chocolate chips.
Scoop the cookie dough into balls, then chill for at least 2 hours. Once chilled, bake the cookies until the edges have set and the tops are just set, even if slightly undercooked and glossy in the center
Do I Have to Chill the Cookie Dough?
Yes! 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.
Can I Omit the Cornstarch?
Technically, yes. The texture will change but the recipe will still ‘work’ overall, but the texture will be different (not nearly as soft and melt in your mouth).
Tips for Making Nutella Cookies
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.
In addition to chilling the dough, I recommend using a cookie scoop and baking on a Silpat. All these little cookie baking tricks do add up to help you achieve bakery-style cookies at home.
If you don’t want to bake off the whole batch at once, freeze some of the cookie dough balls to make later. You can bake cookie dough from frozen (just add a minute or two to the bake time).
Pin This Recipe
Soft and Chewy Nutella White Chocolate Chip Cookies
Thick, rich, chocolaty Nutella cookies that are so soft you won't be able to resist them! Every bite is studded with white chocolate chips!
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Notes
Storage: 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.
Nutrition Information:
Yield:
11Serving Size:
1Amount Per Serving: Calories: 401Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 155mgCarbohydrates: 52gFiber: 2gSugar: 34gProtein: 5g
More Nutella Desserts:
Chocolate Lava Nutella Cookies — The cookies are cookies stuffed with chocolate that flows like lava and if you’re craving chocolate, these are the cookies to make.
Nutella-Swirled Peanut Butter Chip Blondies — The Nutella swirls add depth, richness, and a wonderful pop of chocolate.
Chocolate Chip Nutella Bars — Super soft, buttery bars STUFFED with NUTELLA and topped with CHOCOLATE chips! Easy, no mixer recipe that puts a smile on everyone’s face!!
Soft & Chewy Nutella Chocolate Chip Cookies — The cookies are pillowy soft in the center, chewy around the edges, and Nutella keeps them super soft and moist.
Triple Chocolate Nutella Brownies — Calling all chocolaholics, meet your new best friend. Rich fudgy brownies layered with Nutella, chocolate chips, and chocolate chunks!
Nutella Peanut Butter Bread — Easy, no-mixer quick bread baked in a loaf pan that tastes like cake! Nutella is swirled inside and on top of the peanut butter bread, because why not?!
Vanilla Melting Moments Sandwich Cookies — The cookies are a great blank canvas for the intensity of the chocolaty, slightly tangy, Nutella-cream cheese filling.
Fantastic cookies, came our plump and gooey.
Thanks for the 5 star review and glad they were fantastic!
hi! i just made this recipe twice. the firstime, i put the cookies into the freezer over night and when i baked them thy went flat on the edges an puffy at the middle.
the second time i chilled them for about 3 hours and they when i baked halve of them, they went kind ok undercooked after 10 minutes in the oven. then i baked the other halve for about 13 minutes and they came out flat. i dont know what might be happening.
First, I would chill for 2-3 hours, then bake. Bake for as long as needed in your oven so that they are done and not undercooked. That could be 10, 11, 13, 15, I don’t know how your oven runs.
Use a Silpat and King Arthur Flour for best results when baking cookies, see this post for all my tips. https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
Oh My Gosh, these cookies are great !!!
Thanks for the 5 star review and I’m glad they are great!
I’ve discovered I don’t have cornstarch and I’m wondering if the cookies would be fine without it?
The texture will change but the recipe will still ‘work’ overall but the texture will be different.
Hi Averie! I’m a huge fan, I’ve been following your blog since freshman year of undergrad (now a grad student), and my friends and teammates absolutely adore every batch of cookies. I made this recipe true to your blog the first time, and today I mixed it up a bit. I added an extra tablespoon(ish) of Nutella and a teaspoon of cocoa powder, and I love the result. The cookies are a bit darker and just a smidge richer, I decided to just use white chocolate chips and I think it balances nicely.
Thanks for the 5 star review and I’m glad you’ve been a fan for years now! The cookies sound delish with what you did!
When you freeze the cookies do you need to thaw them out before you bake them or do you bake frozen. Does the baking time have to be adjusted?
Just add a couple mins extra to the baking time, no need to thaw.
Is it okay to double the recipe in the same bowl, or do you suggest making two delegate batches so it will cool better?
I have only made one batch at a time so it’s hard for me to give personal experience but I think one bowl is fine provided your mixer is up to the job. Also you are cooling the cookies in individual cookie shapes, not cooling the bowl.
So this is the second cookie recipe of yours I have made and you are my new favorite for cookie recipes. I think i will just come here from now on…
Thanks for trying the cookie recipes and glad you’ll be a loyal follower from now on!
I made these for Thanksgiving and the family LOVED them. Everyone from the little ones to the elderly family members really liked these. I will definitely be making these for future holidays! Thanks for a great recipe.
Thanks for trying the recipe and I’m glad it was a family hit!
Have had the dough in the fridge for 5 days, can they go straight into the oven or do they need to sit out for a bit first?
Straight to oven is fine. Enjoy!
I made these cookies and they turned out great. Soft and chewy. I am Nutella nut and always on hunt for recipes. I will definitely be making again.
Thanks for trying the recipe and I’m glad it came out great for you!
Perfect for World Nutella Day tomorrow…I can’t even stand it! :-) Love the white chocolate addition, it makes them pretty as a picture and I love the idea of that flavor contrast.
I love it that you know it’s World Nutella Day tomorrow! Those are holidays I need to remember :)
Oh, I don’t see cocoa powder listed in the ingredients. Maybe I’ll add some next time.
Sorry, my bad! There’s no cocoa powder in these cookies (was multi-tasking when I was previously replying to your comment…sorry!) Maybe there was just a difference in the color of the Nutella or the brown sugar or ovens? Small things can tweak the colors and exact shades of recipes but as long as they taste great, that’s the most important part!
These are absolutely delicious, but my cookies baked up much paler than yours . Unsure what happened, but they’re definitely a hit, thanks!
It could be the type of cocoa powder used. Some brands are darker and richer in color than others. Glad they tasted great!
These are delicious! I love the soft and chewy texture! A hit with the kids and the whole family. I weighed the dough into balls (32 grams each) and got 30 cookies… enough for us and for sharing the cookie love. My daughter said to save this for her under “best cookie recipe ever!”
Thanks for trying the recipe and glad it came out great for you! Glad your daughter said “best cookie recipe ever!” :)
Oh my god I have just co me across your blog and it’s the best food blog I’ve ever found. I am off to buy ingredients fir these cookies rite now!! Thank you s much!! Xxxx
Thanks for the high compliment! Hope you enjoy the cookies!
Hi,
Do these cookies taste very “Nutella-y” ?
Thanks
Yes you can definitely taste the Nutella in them.
Yum these actually sound delicious. Thanks for sharing this recipe.
Simon
Hi Averie:
I’m loving your recipes, and thought I’d take the time to comment.
This recipe is phenomenal!! I love how the nutella is incorporated into the dough and the way the semisweet and white chips balance perfectly.
My boyfriend and father and their friends all loved this recipe! It was so delicious I almost didn’t want to share!!
Thanks for always bringing us great recipes!
Monica
Thanks for trying the recipe and I’m glad it came out great for you! I love the balance of the semi sweet/white chips and the Nutella in the dough too :) Thanks for LMK that you’re a superstar with the boyf and his family/friends too!
I made these cookies earlier today and they are officially one of my favorites!!! The dough was easy to put together last night and I was able to bake them while my ten month old took a nap. They were SO delicious – crispy edges that were just right and (just like in the title) a perfect soft and chewy center. These will be great to add to my list of cookies to gift to friends. They looked like they came from a fancy cookie shop☺. Thank you again for sharing such wonderful recipes! They have been some of the best I’ve tried anywhere! Looking forward to trying more of them in the future!!!
Thanks for trying the recipe and I’m glad it came out great for you and thanks for saying that they look like they came from a fancy cookie shop :)
And thanks for the super high compliment that you think my recipes are the best you’ve tried – anywhere. That is awesome to hear!
if i may ask, in which part of the country are you? i made the cookies, the flavor is awesome, but they went flat as a board! i am at 4163 feet, and that might be the reason the cookies went flat, any idea on how to “fix” the flatness?
Thanks!!
V
San Diego, flat at sea level, live 1/2 mile from the ocean. I have a cookie tips and tricks tip post here for flat cookie issues, i.e. Silpat, King Arthur Flour, chilled dough only, etc. https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html
I reviewed this recipe (with photos) on my blog here! http://living-learning-eating.blogspot.com/2015/02/recipe-review-soft-and-chewy-nutella.html
You’re *AMAZING* Averie!
You are so sweet! Thanks for the tweet, trying these, and linking up – I really appreciate it and glad you enjoyed these so much! Your cookies are gorgeous!! I’d love one…or many!
I made these today and they are nothing short of amazing. The perfect chewy chocolate chip cookie!
Glad you feel they’re nothing short of amazing and that they’re perfect! Love hearing that :)
i can’t wait to try out some of your recipes!
Thank you for providing them.
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.
I don’t take the time to use calorie counter services but there’s a link in #4 here https://www.averiecooks.com/faq
So glad you loved the cookies and they came out great for you!
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
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.
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.
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.
Thank you. Will do.
I want to make this recipe for Christmas. I can freeze the dough?
Yes you can.
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….
Glad that these have been a hit and you’ve been remaking them!
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
Sorry just read to the end of the recipe…nevermind!
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
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!
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?
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.
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!!
Glad they came out perfectly and that you followed all my suggestions and your family loved them!
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!
I am so glad everyone loved these and I agree, I loved this dough base too! I turned it into these, too, in case you want variety :) https://www.averiecooks.com/2014/08/chocolate-lava-nutella-cookies.html
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
Glad they came out perfectly for you and are the best cookies you’ve ever made!!
Delicious! Normally I’m not a huge white chocolate fan but the chips are just perfect in these cookies. Loved the texture too!
So glad they turned out great for you and that you love them, not even being that much of a white choc person!
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!!
Thanks for trying the recipe and that’s great news your friends keep on requesting more!
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!
Glad you enjoyed them and yes, I tend to go pretty heavy-handed when adding choc chips :)
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!
Glad to hear they were a big success and that your tweaks worked great!
I just made this nutella cookies I love the texture of the cookie, it’s so good. I also added some cinnamon in it. it’s very good.
Thanks for trying them and glad you love them!
Please, what to do to get fatter cookies? my getting thinner. Some say it is cause baking powder that makes you fat, others say leave in the refrigerator makes them get fatter. What is the truth?
Read this post for all my tips on thicker, fatter cookies https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html
Forgot to note that mine continued to spread. Refrigerated it for 5 hours. Then after taking it out of the frigde, it went straight to the oven. it was still chewy, but it came out flat instead of the mound-like shape in your photo. what could have i been doing wrong? couldn’t take it out of the oven early when the shape was still mound-like since the insides are still raw. thanks!
If your cookies are spreading, please read this post for quite a few anti-spreading techniques and tricks https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html from Silpat, scoop, flour brand, baking soda freshness, etc.
Sounds like I would make sure you’re using fresh baking soda, King Arthur, and baking on a Silpat. If you’re doing all of those and still having issues, LMK!
Mine came out too sweet. How do i can down on the sweetness?
Well, they are cookies made with Nutella, white chocolate, and sugar, so they ARE going to be sweet :) If you’d like to reduce the sugar in the dough, you could try that, but I haven’t done it so don’t know how that will change the texture of the dough, how/if it will come together, etc. but feel free to tinker on your own.
These look amazing!! Question though, I only have salted butter on hand, could I use that?
Yes, totally fine!
These turned out perfectly!!! Some of the best cookies I have made. Thanks for having such great, reliable cookie recipes. I always know that if your cookies are supposed to come out thick and puffy, then they will! Most cookies just flatten out like pancakes. Thanks again!!
Thanks for trying these, Ella, and for your awesome compliments about my recipes and that you can count on them to WORK and to do what I say they will. That’s the best compliment ever, thank you! And yes, many cookie recipes just aren’t really very solid and they deflate…so frustrating! Which is why I trust almost no one and develop my own :)
Hi Averie,
I just sent a picture text to my niece of these cookies, we are having our bake date this weekend and we are going to make these cookies :-)
I just want to clarify, when you chill the dough for min 3 hours, before you put in oven do you take out of fridge and let it sit for 10mins or put straight in the oven?
I love my cookies undercooked like you, but after chilling I leave them sit for 10mins but I always find that my cooking time ends up being a few mins longer than yours…mind you, I have a new oven because I don’t recall having this problem before but maybe I never noticed it either.
P.S. just made your chewy coconut choc chip oat cookies (again!)
After the dough has been chilling, I take it out, preheat the oven, put the dough on the cookie sheet so that after the oven has preheated, I have the tray all ready to slide in, so I would say that’s about 10 minutes, or as long as it takes the oven to preheat. Bake according to what done means in *your oven* and according to *your tastebuds*, not mine :) So if that takes a minute or two longer (or less), do it! Baking times are just guidelines but just do what seems right to you and so the cookies taste best and you’re happy with them! Thanks for making another batch of the chewy oatmeal coconut choc chips ones – love those things too! LMK what you think of these Nutella cookies after you try them!
Ok, these are out of this world!!! I subbed chopped dark chocolate and crushed giant mild chocolate M&Ms, and could not be happier with how these turned out. Fantastic recipe; thank you so much!!!
So glad you tried and enjoyed these, Melissa! You’re the second person in very short order who’s written to tell me they were great cookies so that’s nice! And your chopped dark choc and crushed M&M’s sound delish!
Kinda sorta admittedly OBSESSED with these, Averie! They look SO gooey, moist and chewy — the epitome of a scrumptious cookie — and the Nutella with white chocolate twist is just heavenly. White chocolate chips are so underrated in cookies — in fact, I prefer them over regular chocolate, but that’s only because I’m insane, haha. Pinned and SO making these!
Thanks for pinning and these were winners! If you try them, LMK! And yes, White chocolate chips are so underrated & the chocolate snobs then start in with it’s not really chocolate. I happen to love it though!
OK, if I can get control of the kitchen and mixer for a few hours tomorrow, these will be made and enjoyed by Sunday. One question, if I make them smaller, say a 1 1/2 Tbls size, do you see any problems with the outcome?
I want to make some for the tech and band people for Sunday since we have 5 services and they (I am in tech) all stay at church from 7-7 on Sunday. I am thinking of doubling the recipe, and making them a bit smaller so the family can enjoy also. Thanks for such a great idea. I am a semi sweet chocoholic and love Nutella also.
How nice of you to want to bake for your friends and people you know. No real harm in making them smaller. I love how bigger cookies have more of that underbaked gooey center than smaller cookies seem to but if you’re making for a big group, I’d go smaller and make less work for yourself and also so everyone gets to try them. Definitely watch the baking time and knock off at least 1 minute, maybe more, if you’re baking smaller. LMK how it all pans out!
Averie – thank you for such a wonderfully easy and tasty recipe. I will be trying as many of your recipes as I can, and being retired lets me bake more often.
Two 5 year olds helped with getting our first batch into the oven and except for one small error on my part (I rolled the dough tall not round), they were as advertised. I used an ice dream scoop to get about 1 – 1 1/2 Tbls less than your 1/4 cup, and ended up cooking them the full 9 minutes.
Absolutely Devine and Heavenly taste and texture. Now my hardest part is to keep them away from me, so there will be some left for tomorrow at church. The tech and band crews will hear about you tomorrow.
Oh, I believe I got around 50 or so out of a double batch. Maybe the count was 36 but I remember at least three batches cooking, 8 per sheet and two sheets per oven cycle. This Computer Consultant cooks!
Rick what a great comment and feedback and sounds like your little helpers probably enjoyed them too, how fun! And I think your size sounds about perfect, probably about 2 1/2 tbsp, give or take. And yes, I could see those being 9 minute cookies for sure, especially if you have 2 sheets in the oven at once. Hope your tech & band crews enjoy them! If you make other things from my site, let me know how it goes!
Perfection. Seriously. I love that you used Nutella in these cookies – that always makes everything better :) Pinned!
You got that right :) And thanks for pinning!
Looks like Jessica beat me to making these. SO good. Loving the Nutella. I used dark chocolate chips and didn’t try the white chocolate ones this time–I got overly excited with purchasing dark chocolate chips on sale and needed a sweeter dough to help use them up. This worked well. (I guess over-buying dark chocolate chips isn’t really a problem of epic proportions … ). Maybe next time I’ll include the white chocolate chips. :)
Thanks for making these, Kris! And I think dark chips in this dough could be so great, a dark on dark theme. Yum!
over-buying dark chocolate chips isn’t really a problem of epic proportions <--- if you ONLY KNEW how many bags of chips I have on hand at any given time....at least 3 bags each of: butterscotch, PB, cinnamon, white, dark, semi sweet, milk, mini. And then there's some high end specialty chips, certified vegan, etc. I have an easy 30-35 bags at all times but you know what, when you bake for a living and you're testing recipes and baking daily, they go fast. Faster than you'd imagine!
Is it weird to be jealous of your pantry? :)
LOL. I honestly live in a tiny urban condo and half my house is baking supplies or cooking equipment, I swear :)
I just made these today and they are AMAZING! This is the first time I’ve made cookies with Nutella and I am definitely using it again! And these cookies are a hit with my family! Thanks for another fantastic recipe :)
Thanks for making these, Jessica! So far you’re the first person who’s told me she’s made them and so glad they’re a hit with you and the fam!
Now THAT’S a cookie! I’m loving how thick and soft these look Avery! And Nutella….I’m sold!
oh wow i love how the white chocolate looks so melty.
Your cookies always look so amazingly THICK & CHEWY! These are no exception! Pinning so that I don’t forget to make them!
Thanks for the compliments & the pin, Mercedes!
Averie, these are insane! The biggest, fluffiest, and chewiest cookies ever. I love when cookies look like this and love that there is white chocolate and nutella! Pinned :) I hope you had a great weekend!
Thanks for always leaving the most cheerful comments and yes, had a great weekend. Ran a half marathon yesterday! And yes, these cookies were so big and fluffy!
Dear queen of cookies, these are amazing!
I can only imagine how good nutella and white chocolate chips taste together :)
This looks awesome! I normally don’t like white chocolate, but I think it would be a wonderful combination with Nutella ^.^
These look delicious Averie!! I love to Nutella + white chocolate combo – can’t go wrong there :) pinned!
Thanks for pinning!
I am pretttty sure that these cookies won’t even last for an hour in my home, with the majority of these delicious cookies getting into my belly! They look INCREDIBLE!
That’s kind of how I felt about them :)
Thanks to you and Sally, I’ve been adding cornstarch to almost all of my cookie recipes too! I highly doubt I would’ve thought to add it on my own, but it’s one of the best tricks there is for soft cookies. So thank you for all of the successful batches of cookies coming out of my oven! :) I hear ya on the chocolate + summertime… As much of an addict as I am, I’ve been craving fruit and lighter (aka vanilla) flavors much more with the warmer weather. White chocolate and nutella sound perfect!
I’ve never tried Nutella but that looks yummy!
Oh no! I should not have found these :) cannot wait to make! Look absolutely amazing.
nutella and white chocolate make perfect sense to be joined together in a thick cookie! Perfect!
My boy is a Nutella fiend, so I know these will be a hit! And just as we’re getting low on Sugar Doodle Vanilla cookies. :)
So glad you made that recipe! Those are one of my faves! IF you try these, LMK!
You get more inventive by the day, Averie! What a great idea to have nutella in the batter! I’m going to have to try these asap.
I think a girl’s got a right to be picky about some things and what kind of cookie she wants is definitely one of them! Pinned!
Thanks for the compliments and for pinning!
I made these last night and I am soooooo beyond impressed! Love, love, love! There is the perfect amount of nutella flavor. If I can stop eating them long enough to photograph some, then I’ll be positing them soon! :-)
Thanks for trying and making these, Lindsey! Glad you enjoyed them so much and find the Nutella amount to be just perfect!
Suuuuuper genius cookies Averie!! I’m dying for the melty white chocolate. Nutella – the best!! Pinned!
Thanks for pinning and these cookies didn’t last!
They look so thick and perfectly oozing with chocolate!! I bet the nutella background is fabulous!!
Averie, you’ve outdone yourself yet again — these cookies are so thick and delicious looking! I love the Nutella. :)
I have some leftover white chocolate chips from making your granola bars earlier this week, so I’m well-set for making these. Can you believe I’ve never made Nutella cookies? But I need to wait till the weather cools down later next week.
That’s awesome that you can repurpose those white choc chips. LMK if you try these!
I have to try these! Those melty chocolate chips are calling my name! Soft, chewy cornstarch cookies are my favorite. What a great idea to add Nutella to these!
Love how thick and rich these cookies are!
OHHHH YUM! Oh wow. HAVE to make these!!
Ah, tis a fine line between chocolatey & too much chocolate; you walk it beautifully! xo
Yes! I’ve made Nutella cookies with devil’s food cake mix before and my teeth still hurt but man…they were good.
These aren’t super duper sweet, so I think you’re safe. Cake mix is sweeter than this dough probably is but these were definitely rich, that’s for sure! :)
My son caught a glimpse of the screen and now I have no choice but to make them. Girl these look ridiculously good! Pinning!
Thanks for pinning and if you make them, LMK!
These cookies are just too much for words!! Lovely! I am all about a stash of freezer cookies. Nothing better than grabbing some dough at the last minute for a fresh cookie. I am certainly going to be adding this recipe to the list.
Freezer stash of dough is my middle name :)
Nutella and white chocolate? That sounds delicious!
Hey! I really want to make these- but don’t have any CC! I also don’t have any cocoa powder, which is how I found your recipe. Thanks for that!
Also, is the nutella taste prominent, or is it a mellow aftertaste? I really want the hazelnut -chocolate to shine.
Thank you
It’s in the middle – not super strong, not weak. Enjoy!
These look amazing! They remind me of the double chocolate chip cookies I get when I go to Subway, except yours look like 1000000 times better. :)
These look amazing…I love white chocolate mixed with other chocolate so they play off each other…delicious!!!
oh YES with these cookies!! Pinned & sharing on FB later today :)
Thanks for pinning & sharing – you’re the best! :)
These are ABSOLUTELY nuts…and I don’t mean hazelnuts (had to do it.)
I am dying over the while chocolate and nutella combo, that is just genius! Pinned :)
Thanks for pinning, Taylor! We loved this combo!
This look unreal. Cannot wait to give them a go!!
http://jenniferbakes.blogspot.ie
My gosh I can’t believe how thick these cookies are!! Pinned and I can’t wait to make them. I’ve had an absence of nutella in my life lately. Gotta change that.
Thanks for pinning, and yes, these babies were nice and thick :)
Oh fabulous! I just nutella. These cookies look amazing!
I love color contrasts so these really catch my eye–and I know my taste buds would appreciate the white chocolate chips with nutella. As always, these look amazing and are being pinned!
Thanks for pinning and the nice compliments! The taste contrast is just so good in these, Paula!
Oh yum! These look absolutely delicious, Averie! I love how thick and chewy they look. I bet one of these nuked for a couple of seconds would be delicious with a scoop of vanilla ice cream. Pinned for ya.
Have a great weekend! :)
Thanks for pinning and they were so soft they didn’t even need to be nuked! But yes for sure, the hot/cold contrast with ice cream would be delish!