There’s something magical about the smell of cookies baking in the oven. As the warm, sweet aroma fills the kitchen, it brings a wave of nostalgia, reminding me of cozy family gatherings and laughter around the table. This recipe for Soft and Chewy Nutella Chocolate Chip Cookies holds a special place in my heart. It’s more than just a treat; it’s a way to create deeper connections and lasting memories with friends and family. The rich, gooey Nutella and chocolate chips come together to create an indulgent experience that feels both special and comforting. This recipe is a beautiful blend of flavors that satisfies cravings for both chocolate and that iconic hazelnut spread we love.
why make this recipe
You might wonder why you should try making these cookies. The answer is simple: they deliver a perfect blend of flavors and textures. The soft and chewy center paired with the slight crunch around the edges makes each bite delightful. The addition of Nutella elevates these cookies to something really special, as it adds a decadent richness that standard chocolate chip cookies simply can’t match. Plus, baking them is a straightforward process that anyone can enjoy. You’ll find joy in the baking, and your loved ones will be thrilled to taste the results!
how to make Soft and Chewy Nutella Chocolate Chip Cookies
Ingredients
- 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
Directions
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, beat together the softened butter, Nutella, sugars, egg, and vanilla on medium-high speed for about 4 minutes until creamy and pale. Ensure the butter isn’t too warm; if it is, chill the bowl for 10 minutes before continuing.
- Scrape down the sides of the bowl and add the flour, cornstarch, baking soda, and optional salt. Mix on low speed for about 1 minute until just combined, avoiding overmixing.
- Add the chocolate chips and mix on low speed until just combined, about 30 seconds. Be careful not to overmix, preventing any chocolate from breaking down into the dough.
- Use a large cookie scoop or your hands to form about 16 equal-sized mounds of dough. Roll them into balls and flatten them slightly. Optional: Top each mound with additional chocolate chips.
- Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days. Chilling the dough is essential to avoid thinner, flatter cookies.
- Preheat the oven to 350°F (175°C) and line a baking sheet with a Silpat or spray with cooking spray. Space the cookie mounds at least 2 inches apart.
- Bake for about 9 to 10 minutes until the edges have set, yet the tops remain slightly shiny and undercooked.
- Allow the cookies to cool on the baking sheet for about 10 minutes before enjoying them.
how to serve Soft and Chewy Nutella Chocolate Chip Cookies
These cookies are perfect on their own, but you can elevate the experience by serving them warm with a glass of cold milk or a scoop of vanilla ice cream. For an extra indulgent treat, you could also drizzle a bit more Nutella on top just before serving.
how to store Soft and Chewy Nutella Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place the cooled cookies in a freezer-safe bag or container, and they can stay fresh for up to three months. Thaw at room temperature when you’re ready to enjoy them again.
tips to make Soft and Chewy Nutella Chocolate Chip Cookies
- Be sure to measure your ingredients accurately. Use a kitchen scale if possible for the best results.
- Don’t skip the chilling step, as it’s crucial for the right cookie texture and helps enhance flavors.
- If the dough is too sticky to handle, pop it in the fridge for a bit to firm it up.
variation
You can change things up by adding walnuts or pecans for a nutty crunch. Alternatively, use white chocolate chips or even dark chocolate chips for a different taste.
FAQs
1. Can I use regular all-purpose flour instead of gluten-free flour?
Yes, this recipe works well with regular all-purpose flour. If you need a gluten-free option, make sure to substitute with a 1:1 gluten-free flour blend.
2. How do I know when the cookies are done baking?
Look for golden edges and a slightly glossy center. Cookies will continue to firm up as they cool, so take them out when they still appear a bit underbaked.
3. Can I use another nut spread instead of Nutella?
Absolutely! Feel free to substitute with any nut butter you prefer, such as almond butter or peanut butter, for a different flavor profile.
Soft and Chewy Nutella Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened (1 stick) Make sure the butter is not too warm.
- 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 Optional
- 1 3/4 cups semi-sweet chocolate chips Use additional for topping if desired.
Method
Preparation
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, beat together the softened butter, Nutella, sugars, egg, and vanilla on medium-high speed for about 4 minutes until creamy and pale. Ensure the butter isn’t too warm; if it is, chill the bowl for 10 minutes before continuing.
- Scrape down the sides of the bowl and add the flour, cornstarch, baking soda, and optional salt. Mix on low speed for about 1 minute until just combined, avoiding overmixing.
- Add the chocolate chips and mix on low speed until just combined, about 30 seconds. Be careful not to overmix, preventing any chocolate from breaking down into the dough.
- Use a large cookie scoop or your hands to form about 16 equal-sized mounds of dough. Roll them into balls and flatten them slightly. Optional: Top each mound with additional chocolate chips.
- Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with a Silpat or spray with cooking spray. Space the cookie mounds at least 2 inches apart.
- Bake for about 9 to 10 minutes until the edges have set, yet the tops remain slightly shiny and undercooked.
- Allow the cookies to cool on the baking sheet for about 10 minutes before enjoying them.