My pregnancy has been relatively craving-free EXCEPT for my new cookie-a-day habit. Chocolate chip cookies have always been my favorite, and we recently discovered a recipe for cookies that is my new favorite: Nutella chocolate chip cookies.
I found these on Pinterest (of course) while researching a dish to bring my friend Stephanie after she delivered her son. On a whim I made a double batch. We’ve enjoyed our portion so much that I’ve made them three times since!
I hope that you enjoy these as mush as I do!Soft & Chewy Nutella White Chocolate Chip Cookies from Averie Cooks
YIELD: 11 large cookies
PREP TIME: 15 minutes
COOK TIME: about 13 minutes
TOTAL TIME: about 3 hours, for dough chilling
- 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
- 1/2 bag white chocolate chips
- 1/2 bag semi-sweet chocolate chips
DIRECTIONS: (My version. Her version is here.)
- Mix the ingredients up until flour until creamed and well combined.
- Add flour, cornstarch, baking soda and salt. Blend until mixed.
- Add chocolate chips and still until combined.
- Scoop your cookies and 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.
- Chill the dough for at least 2 hours, up to 5 days. (I’m often tempted to not chill the dough because when I want cookies, I want them right then! I’ll try making these without chilling sometime soon and report back!)
- Preheat oven to 350F and bake for about 11 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.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. We really enjoy making a large batch of cookie dough and freezing them, so we can make just a few at a time.