Soft and Chewy Nutella White Chocolate Chip Cookies

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). 

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4.55 from 31 votes

Soft and Chewy Nutella White Chocolate Chip Cookies

By Averie Sunshine

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!

Prep Time: 15 minutes minutes

Cook Time: 9 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 24 minutes minutes

Servings: 11

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Ingredients 

• ▢ ½ cup unsalted butter, softened (1 stick)
• ▢ heaping 1/3 cup Nutella, stir well before adding
• ▢ ½ cup light brown sugar, packed
• ▢ ¼ cup granulated sugar
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla extract
• ▢ 1 ¾ 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

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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

Serving: 1, Calories: 401kcal, Carbohydrates: 52g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Cholesterol: 42mg, Sodium: 155mg, Fiber: 2g, Sugar: 34g

Nutrition information is automatically calculated, so should only be used as an approximation.

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