By Christie Vanover | Published September 13, 2013 | Last Updated December 28, 2022
I like my chocolate chip cookies soft and chewy. Thanks to a trick I found online years ago, cornstarch is the magic ingredient that makes chewy cookieness possible. That and a strict 10-minute cook time.
These cookies hit the mark and then some. Along with chunks of chocolate in every tender bite, Nutella and chopped hazelnuts make them even more delectable. If you want to really take them over the edge, use Frangelico (hazelnut liqueur) instead of vanilla.
I made a batch of these cookies for a work event and they were gone in a flash with a request to make more. Enjoy!
Nutella Chocolate Chip Cookies
- ¼ cup Nutella
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup chocolate chips
- ½ cup chopped hazelnuts
- Preheat oven to 350F (175C) degrees.
- In a stand mixer (or using a hand mixer), cream together the Nutella, butter and sugars. Add in the egg and vanilla and mix thoroughly.
- Mix in the flour, cornstarch, baking soda and salt, until combined.
- Add in the chocolate chips and hazelnuts.
- Roll dough into one-inch balls. Place on a silpat-lined baking sheet and press down slightly. Bake for 10 minutes. Cool and enjoy.
- Makes 3 dozen cookies
This estimate was created using an online nutrition calculator
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