Nutella White Chocolate Chip Cookies Recipes

NUTELLA WHITE CHOCOLATE CHIP COOKIES

Steps:

• Combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
• Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
• Scrape down the sides of the bowl, and add the white and chocolate chips, and mix on low speed until just combined.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form equal-sized mounds of dough, roll into balls, and flatten very slightly (I usually get 12-13 mounds)
• Place dough balls on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and will spread.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, they may look slightly undercooked and glossy in the center, that's ok, don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
• Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
• Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months

NUTELLA® CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets or line with parchment paper.
• Whisk both flours and baking soda together in a medium bowl.
• Cream the brown sugar, chocolate-hazelnut spread, butter, and white sugar in a large bowl with an electric mixer. Beat in eggs and vanilla.
• Add the flour mixture to the butter mixture; stir until a stiff dough forms. Mix in chocolate chips and rainbow chocolate chips.
• Roll dough into 2-inch balls. Place 1 to 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until cookies have risen, 10 to 12 minutes. Cool on the baking sheet for 5 to 10 minutes; cookies will firm up as they cool. Remove to a wire rack to cool completely.

NUTELLA CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Spoon Nutella into large dollops onto a cookie pan lined with parchment paper and freeze.
• Cream the butter, brown sugar, and white sugar with a mixer until smooth. Then, put the egg and vanilla extract into the bowl with the butter and sugars and beat with a hand mixer.
• In a separate bowl, sift the flour, baking powder, and salt into a bowl.
• Add the dry ingredients to the wet ingredients and mix everything together. Once combined, fold in the chocolate chips.
• Take a frozen Nutella dollop and, taking a ball of cookie dough in your hands, press down the ball and wrap it around the frozen Nutella ball. The cookie dough should envelop the ball of Nutella completely. Repeat with the remaining dough and Nutella balls.
• Place the cookie dough balls onto a cookie pan lined with parchment paper and bake for 14 minutes.
• Let cool for 10 minutes and serve.
• Enjoy!

NUTELLA WHITE CHOCOLATE CHIP COOKIES

Steps:

• 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.

NUTELLA® CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Mix flour, baking soda and salt. In large bowl, beat butter, brown sugar and 2 tablespoons hazelnut spread with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs and vanilla. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in chocolate chips and 1 cup of the hazelnuts.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave 1 cup hazelnut spread uncovered on High 30 seconds; stir until smooth. Drizzle over cookies. Sprinkle with remaining 3/4 cup hazelnuts.

NUTELLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl combine the flour, cocoa, baking soda and salt.
• In the bowl of a standing mixer, combine the sugars and the butter. On medium speed, cream until smooth and light. Add the eggs one at a time. Add the vanilla, lemon zest and Nutella.
• Add the flour mixture on low speed and combine until just mixed. Stir in the chocolate chips and the nuts.
• On an ungreased baking sheet, place heaping tablespoons of the batter, about 3 inches apart. Bake for 12 minutes until set but still soft. Remove and cool on a rack.

NUTELLA MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine the flour, cocoa, baking soda and salt.
• Cream sugars and the butter in large bowl until smooth and light in color. Add the eggs one at a time. Add vanilla extract and Nutella.
• Add the flour mixture on low speed 1/3 at a time until just mixed. Fold in chocolate chips.
• On an ungreased baking sheet, place rounded balls of dough at least 2 inches apart. Bake for 12 minutes until set but still soft. Let cool on a rack.

SOFT AND CHEWY NUTELLA WHITE CHOCOLATE CHIP COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.