These Nutella Chocolate Chip Cookies are subtly chocolaty with a hint of hazelnut. Perfectly soft and chewy with bittersweet chocolate scattered throughout.
Yield: 20 Cookies
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
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.
- Get the next step >> Soft Nutella Chocolate Chip Cookies @ American Heritage Cooking