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Soft Nutella Double Chocolate Chip Cookies

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  • Author: Jana from Nom Noms Treats of Life
  • Prep Time: 15
  • Cook Time: 9
  • Total Time: 150
  • Yield: 11 1x


  • 1/2 cup (110g) butter, at room temperature
  • 1/3 cup (85g) Nutella or any kind of (vegan) nut-nougat spread
  • 1/2 cup (110g) brown sugar
  • 1/4 cup (55g) sugar
  • 1 large egg (or one tablespoon apple sauce)
  • 2 tsp. vanilla extract (or ground vanilla)
  • 1 3/4 cups (210g) all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 pinch of salt
  • 1 cup (140g) white chocolate chips (or just roughly chopped white chocolate or vegan white chocolate – or just semi-sweet vegan chocolate chips)
  • 1 cup (140g) semi-sweet chocolate chips


  1. Add the butter, Nutella, both sugars, egg and vanilla extract to the bowl of a stand mixer with the paddle attachment and combine. You can use a large bowl and an electric mixer as well. Then let the stand mixer mix everything on medium-high speed until everything is smooth and combined.
  2. Scrape down the sides of the bowl if needed. Then add the flour, cornstarch, baking soda and salt and mix for a minute until everything is well combined. Scrape down the sides again and add the white and semi-sweet chocolate chips or chocolate. Then just mix very slowly until the chocolate chips are mixed in well.
  3. After that form about 11 mounds of dough with the same size. Roll them into balls and flatten them slightly. Tip: Take some chocolate chips from the bottom and add them to the top of the cookie. Place the cookie dough mounds on a large plate, cover them with plastic wrap and put them in the fridge for at least two hours. You can keep them there up to five days. Don’t bake the cookies when the dough is warm. The cookies will spread and get thinner when baked. We don’t want that. :)
  4. Preheat the oven to 350˚F (175°C). Line a baking sheet with baking parchment. Then place the cookie mounds on the baking sheet, let there be at least 2 inches (5cm) of space between the cookies (you can place about 8 cookies per sheet). Bake the cookies for about 9 minutes. The edges will be set and the tops will be just set. Don’t overbake them even if they seem to be slightly underbaked and kind of glossy in the center. They will get crunchy and yummy when they cool. Let them cool down on the baking sheet for at least 10 minutes.


  • Enjoy baking!