These melt in your mouth Nutella White Chocolate Chip Cookies are full of chocolate and Nutella flavor. They’re filled with white chocolate chips for an extra burst of chocolate flavor!
A couple of years ago I signed up for a cookie swap hosted by Julie from White Lights on Wednesday. I was SO excited to try out a cookie recipe from a fellow blogger. I received a delicious cookie recipe from Shary from Atta Mama. I’ll admit, I was a little worried when I received a recipe for Nutella Chocolate Chip Cookies. I had never had Nutella before. Gasp. I know. Blasphemy in the food blogger world, right?
When I opened the first jar of Nutella that I had EVER opened, I had to have a taste. BOOM. Instant Nutella lover.
Nutella. Is. AWESOME!
These cookies are awesome, too. I couldn’t keep my hands off of them. Dangerous cookies. So I took some to work. They were a hit there, too. Seriously, they were DEVOURED before the end of the day.
I made a couple of changes to the original recipe. I used white chocolate chips instead of semi-sweet chips and I reduced the amount of cinnamon in the recipe from 1 tsp to 1/4 tsp. I hope you enjoy the recipe!
Nutella White Chocolate Chip Cookies
- 1⅓ C all purpose flour
- 1 tbsp unsweetened cocoa
- ¼ tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ C unsalted butter, room temp
- ⅔ C granulated sugar
- ⅓ C light brown sugar
- ⅔ cup nutella
- ½ tsp vanilla extract
- 1 large egg, room temp
- ½ C white chocolate chips
- In a mixing bowl, whisk together the flour, cocoa, cinnamon, baking powder, baking soda and salt.
- In the bowl of a stand mixer, using the flat attachment cream together the butter, sugars, Nutella, egg and vanilla extract on medium-high speed for 5 minutes or until fluffy.
- Meanwhile, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
- Add the flour mixture to the butter mixture and beat on low until combined.
- Fold in the white chocolate chips.
- Chill for an hour in the fridge or for about 20 minutes in the freezer.
- Drop 1tbsp to 1.5 tbsp balls of dough onto a parchment paper lined baking sheet. Place 2 inches apart. NOTE: I scoop the dough with a 1.5 tbsp cookie scoop, roll into a ball and then place on the parchment lined baking sheet.
- Bake at 350 for 10-12 minutes. Remove from heat and cool on a cooling rack. I just put the pan on top of the rack to allow the pan and cookies to cool.