These cookies are so good that you will not be able to keep your hands out of the cookie jar.

They are HUGE 4 ounce Bakery Style Cookies that are super soft, chewy, and chocolatey. Chocolate lovers will rejoice over this recipe.

How To Make Nutella Chocolate Chip Cookies

First, gather all your ingredients.

1/2 cup (1 stick) unsalted butter, softened
1/2 cup Nutella hazelnut spread
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 & 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoons baking soda
1/2 teaspoon fine sea salt
1 & 3/4 cups semi-sweet chocolate chips

In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer add the butter and both sugars and beat on medium speed until light and fluffy, about 2 to 3 minutes.

Next add the Nutella, eggs, vanilla, and beat on medium speed until light and fluffy, about 2 to 3 minutes.

Then add the flour, cornstarch, baking soda, and salt until just combined, about 1 minute.

Fold in the chocolate chips.

Using a food scale measure 4 ounces of dough or about 1/3 cup, scoop the dough and roll into balls, and flatten slightly. Place cookie dough mounds onto a baking sheet with parchment paper or a silicone baking mat, cover with plastic wrap, and refrigerate overnight (or up to 5 days).

Preheat oven to 350°F degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Place 6 cookie dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 12 to 14 minutes, or until edges have set and tops are just set. Allow cookies to cool on baking sheet for about 10 minutes.

Tips & Tricks

This recipe can easily be doubled.
Cookies should be kept in an airtight container 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.
If you make your cookies smaller, your baking time will be reduced.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Nutella Chocolate Chip Cookies

These Bakery Style Cookies are so soft, rich, and chewy. They are a mouthful of chocolatey goodness!

By: Tammie

August 28, 2019
9
45 min
Print this

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup Nutella hazelnut spread
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 & 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoons baking soda
1/2 teaspoon fine sea salt
1 & 3/4 cups semi-sweet chocolate chips

Directions

Step 1: This dough require chilling time.
Step 2: In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.
Step 3: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer add the butter and both sugars and beat on medium speed until light and fluffy, about 2 to 3 minutes.
Step 4: Next add the Nutella, eggs, vanilla, and beat on medium speed until light and fluffy, about 2 to 3 minutes.
Step 5: Then add the flour, cornstarch, baking soda, and salt until just combined, about 1 minute.
Step 6: Fold in the chocolate chips.
Step 7: Using a food scale measure 4 ounces of dough or about 1/3 cup, scoop the dough and roll into balls, and flatten slightly. Place cookie dough mounds onto a baking sheet with parchment paper or a silicone baking mat, cover with plastic wrap, and refrigerate overnight (or up to 5 days).
Step 8: Preheat oven to 350°F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Step 9: Place 6 cookie dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 12 to 14 minutes, or until edges have set and tops are just set. Allow cookies to cool on baking sheet for about 10 minutes.