Nutella Chocolate Chip Cookies

I usually like to bake something for the weekends. I think cookies are perfect. They make a simple dessert with a scoop of ice cream, or just on their own; or a little treat with an afternoon cup of tea.

These take a little planning, as you need to refrigerate them before baking, but I will often make the dough up on Friday night and then bake them first thing Saturday morning. Makes the house smell so inviting.

For this particular batch, I didn’t have enough semi-sweet chocolate chips, so just rounded it out with some white chocolate chips. I can assure you, they were yummy!

Soft & Chewy Nutella Chocolate Chip Cookies

{Source: | Yield: Approximately 16 large cookies}


  • 1/2 cup unsalted butter (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 tsp vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt, or to taste
  • 1-3/4 cups semi-sweet chocolate chips


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl & electric mixer) add 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 chocolate chips, and beat on low-speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, or 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 to the top.
  5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, or 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 (bake 8 cookies per sheet) and bake for about 9 to 10 minutes, or until edges have set and tops have just set, even if slightly undercooked & glossy in center; do not overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
  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.

As always, let me know if you tried this recipe and how it turned out for you…

Until next time, Connie 🙂


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