Soft and Chewy Nutella Chocolate Chip Cookies
Sometimes I think I have a new recipe idea only to realize I made something similar years ago.
It happened to me with the idea for these cookies.
Since I have a recipe for Soft and Chewy Nutella White Chocolate Chip Cookies that I love, I knew it would be perfect with just semi-sweet chocolate chips and no white chocolate. I also bumped up the amount of Nutella. The more the merrier.
The cookies are pillowy soft in the center, chewy around the edges, and Nutella keeps them super soft and moist.
They’re rich, decadent, dense, and perfectly thick.
Make sure to chill your dough so your cookies bake up into thick, beautiful, bakery-style cookies.
Cornstarch add softness that you’re going to love and unlike some chocolate cookies that dry out, between the Nutella and cornstarch these stay soft for days. Just don’t overbake.
Soft and 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. They’re rich, decadent, dense, and perfectly thick. Make sure to chill your dough so your cookies bake up into thick, beautiful, bakery-style cookies. Cornstarch add softness that you’re going to love and between the Nutella and cornstarch they stay soft for days; don’t overbake.
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 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
- 1/2 teaspoon salt, or to taste
- 1 3/4 cups semi-sweet chocolate chips
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add 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 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 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- 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 to 10 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.
- 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.
Adapted from Soft and Chewy Nutella White Chocolate Chip Cookies
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