These Nutella Chocolate Chip Cookies are subtly chocolaty with a hint of hazelnut. Perfectly soft and chewy with bittersweet chocolate scattered throughout.
- ½ cup unsalted butter, softened
- heaping 1/3 cup Nutella, stir before scooping
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- pinch salt
- 1 cup bittersweet chocolate chips (I use Ghirardelli, in case you’re new around here)
- Whisk together flour, cornstarch, baking soda an salt together in a medium bowl and set aside.
- Beat together butter, nutella, sugars, egg, and vanilla on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until well combined, about 4 minutes. Scrape down the bowl with a spatula once during this time.
- Reduce the mixer speed to low and slowly add the flour mixture until well combined, scraping down the sides of the bowl several time.
- Stir in the bittersweet chocolate chips until well distributed.
- Roll the dough into balls 1 inch in diameter and place on a parchment lined cookie sheet, plate or tray. Cover well with plastic wrap and refrigerate at least 2 hours or overnight.
- Preheat oven to 350° Place dough 1 inch apart on a parchment line baking sheet. Bake 9-11 minutes or until the edges are set and the tops have just started to brown. Don’t over bake or they will be crispy and the bottoms will burn…I know…I ruined some in the name experimentation.
- Let cool 5 minutes on the cookie sheet before removing to a wire rack to cool completely or not…I know I didn’t wait but I have a patience problem.