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.

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.

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.

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.

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 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.

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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 


  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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