Happy National Chocolate Chip Day!! I’ve shared this Nutella White Chocolate Chip Cookie recipe on the blog before, but this seemed like an appropriate time to share it again. This recipe has become a staple for me over the past few years. These cookies are easy to make, and SO delicious!
White chocolate chips + semi-sweet chocolate chips + Nutella. What could be better than that??
I personally enjoy my cookies soft and chewy as opposed to thin and crisp. The secret to making these cookies so soft is the cornstarch. Have you ever made cookies that have instant pudding in the recipe? (If not, you’re seriously missing out on this trend!) Instant pudding is actually just cornstarch + sugar, so there is really no difference besides the convenience of an instant pudding packet.
This is a one-bowl recipe that ANYONE can make. The only special requirement is that you chill the dough for at least an hour to ensure that the cookies don’t thin out too much while baking.
If you’re a Nutella lover like myself, you totally deserve these cookies.
NUTELLA WHITE CHOCOLATE CHIP COOKIES
YIELDS 12 LARGE COOKIES
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 of salt
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
WHAT TO DO:
- In 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.
- Add the flour, cornstarch, baking soda, & 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 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least an hour, (or up to 5 days if you want to bake later.)
- Preheat oven to 350F. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
*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.
