Meltingly soft and gooey chocolate cookies with that hazlenut nutella flavour! Packed full of melting chocolate and white chocolate chips too for the ultimate in comfort food!
Oof – these cookies! I baked them and got them out of my house as quickly as possible! They were soo good – they literally melt in your mouth (just look at that ooey gooey picture up there!) with plenty of warm chocolate, and that characteristic hazlenut nutella flavour.
So I’m breaking my own blogging rules and bringing you three nutella recipes in a row. I’m sure you don’t mind because you’re just that cool, but usually I try to break up similar stuff. I figure if there’s one thing we can make an exception for, it’s got to be nutella.
I also had to post these because I realised it’s world nutella day on Thursday 5th Feb, which is an excellent reason so make these cookies, or even try your hand at my homemade nutella! Or just spend the day eating nutella on toast for all three meals, which is kind of my dream.
With two kinds of chocolate chips (white and plain), plus the nutella, you’d think these Soft Nutella White Chocolate Chunk Cookies would be overwhelmingly chocolatey and sweet. Happily, since we’re using nutella instead of lots of cocoa powder or melted chocolate, the cookies themselves are chocolatey (and nutella-y) but not overwhelmingly so, like say, my triple chocolate brownie cookies. I chose to use white chocolate chunks because I a) love the contrast with the dark chocolate nutella, and b) white chocolate pairs really well with the gentle sweetness of nutella! But you can use any kind you choose, or leave out chunks and just have nutella cookies, or chuck some nuts in too!
I kind of love all cookies, but the more I bake them the more I’m all about a soft and chewy cookie. So soft, in fact, it’s almost underbaked. The key to getting your cookies ultra soft and delicious is not to lose nerve when baking them – pull them out of the oven (even though they won’t look remotely done) and let them cool completely, preferably overnight. I know, life is hard! You can also eat them straight away, but definitely use a plate!
There are a couple of other tricks too, for really thick bakery – style cookies, and you might not like the most key one I’m afraid. You have to chill your cookie dough! I made my nutella cookie dough 24 hours before I baked the cookies – it makes such a difference to the finished cookie. BUT the good news is, if you need your cookies sooner (which I normally do, let’s face it), you can chill them for just an hour).
I’d also recommend using an ice cream scoop for even sized cookies (each of these were a scoop and a half shaped into a tall column) and a set non-stick baking mat’s – they really are miraculous!
- 115g / 1 stick soft unsalted butter
- 100g / 1/2 cup light brown sugar
- 50g / 1/4 cup golden caster sugar
- 1 large egg
- 150g / 1/2 cup nutella (I microwave my nutella so it's soft and spoonable before measuring it out)
- 1 tbsp vanilla bean paste
- 230g / 2 cups plain flour
- 2 tsp cornflour
- large pinch salt
- 100g / just over 1/2 cup plain chocolate chips or chunks
- 150g / just under 1 cup white chocolate chips or chunks
- To start, beat your soft butter along with the sugars until they're well incorporated and fluffy. Add the egg and beat in, and then stir in the nutella and vanilla bean paste.
- Next, sift in the flour and cornflour and add the salt, and gently stir until the dry ingredients are incorporated. If things seem to be too dry add a small splash of milk. Add the chocolate chips / chunks, (only add two thirds of the white chocolate chunks and reseve the remaining one third) and then transfer the cookie dough into a tupperware tub or clingfilm and refrigerate for between 1 and 72 hours.
- Once you're ready to bake, preheat your oven to 160C/gas mark 4/350F and line three baking sheets with non stick baking paper or mat's. Use an ice cream scoop or a spoon to scoop out large rounds of dough, and use your hands to form it into a ball. Place them on the baking tray at least 4 inches apart - these are big cookies! Stud the top of each cookie with more white chocolate chips, then bake for 9-12 minutes. It's really important to rotate the cookies as ones nearer the top of the oven may get their white chocolate chunks on top a little burned looking (doesn't affect the taste, just the appearance!). Remove them from the oven after no more than 12 minutes and preferably less (they won't look done but just trust me!). Let them cool completely on the tray - do not move them.
- Cookies keep in an airtight container for up to four days.
If you make these for world nutella day – instagram me a picture using #kerrycooks!