Normally, I’m all about the savory treats since Brandon has a big enough sweet tooth for the two of us combined. However, this little guy inside of me has an even bigger sweet tooth than Brandon does and suddenly now I do too.

My pregnancy has been relatively craving-free EXCEPT for my new cookie-a-day habit. Chocolate chip cookies have always been my favorite, and we recently discovered a recipe for cookies that is my new favorite: Nutella chocolate chip cookies.

I found these on Pinterest (of course) while researching a dish to bring my friend Stephanie after she delivered her son. On a whim I made a double batch.  We’ve enjoyed our portion so much that I’ve made them three times since!

I hope that you enjoy these as mush as I do!

Soft & Chewy Nutella White Chocolate Chip Cookies from Averie Cooks

YIELD: 11 large cookies

PREP TIME: 15 minutes

COOK TIME: about 13 minutes

TOTAL TIME: about 3 hours, for dough chilling

INGREDIENTS:

• 1/2 cup unsalted butter, softened (1 stick)
• heaping 1/3 cup Nutella (stir well before adding)
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 bag white chocolate chips
• 1/2 bag semi-sweet chocolate chips

DIRECTIONS: (My version. Her version is here.)

1. Mix the ingredients up until flour until creamed and well combined.
2. Add flour, cornstarch, baking soda and salt. Blend until mixed.
3. Add chocolate chips and still until combined.
4. Scoop your cookies and 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.
5. Chill the dough for at least 2 hours, up to 5 days. (I’m often tempted to not chill the dough because when I want cookies, I want them right then! I’ll try making these without chilling sometime soon and report back!)
6. Preheat oven to 350F and bake for about 11 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.
7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. We really enjoy making a large batch of cookie dough and freezing them, so we can make just a few at a time.