My mom makes these cookies that I like to affectionately refer to as ‘funeral cookies’ because she brings them to any of her friends or family members who have lost a loved one. The cookies are chocolate with white chocolate chip, which I really like, but unfortunately my husband doesn’t like really chocolately cookies. So when I stumbled across these Nutella White Chocolate Chip cookies I thought that maybe the magic of Nutella would be enough to get him to come around and after some tweaks to the recipe came up with these.
I LOVE Nutella – on plain toast or heck, let’s be honest, even plain out of the jar. Nutella (if you’ve been living under a rock) is a chocolate and hazelnut spread. And enough of the hazelnut comes through that it cuts the chocolate enough to get Derek to eat it. They really aren’t anything like mom’s funeral cookies but I still think of those cookies every time I make these because they look similar.
Here’s what you need:
Start these cookies like any traditional cookie recipe by creaming the butter and sugars. While it’s creaming it’s a good time to mix together your dry ingredients (if you haven’t done this in advance like I did).
Part way through the creaming process, add the Nutella and continue to cream everything together until it’s light and fluffy.
Beat in the vanilla and the egg.
Here’s what the dough looks like once everything (but the dry ingredients) comes together.
Slowly beat in the dry in ingredients just until combined.
Then add the white chocolate chips.
Chill the dough for a couple hours before baking – this allows you to get a thicker cookie, it won’t spread as much if the butter is really cold. Of course they will taste just as good and probably be just a little crisper if you are too impatient and just want to pop them into the oven right away.
When you’re ready to bake them, use a cookie scoop to scoop onto parchment lined cookies sheets.
Bake at 350 for about 9 minutes until the cookies look set. For soft cookies do not overbake. If you’re cooking for someone like my dad, leave them in for 12-13 minutes.
Cool for about 2 minutes on the baking sheet before moving to a wire rack to continue cooking.
- 1 stick softened butter
- 1 c dark brown sugar, packed
- ½ c sugar
- ⅔ c Nutella
- 2 large eggs
- 4 t vanilla extract
- 3-1/2 c white whole wheat flour
- 2 t cornstarch
- 2 t baking soda
- 1 t salt
- 1- 12 oz bag white chocolate chips
- In a stand mixer beat together the butter and sugar. Add the Nutella and cream with the butter and sugar, about 3-4 minutes. Mix together the dry ingredients will this is creaming. Beat in the eggs and vanilla. Stir in the dry ingredients until well combined. Stir in the white chocolate chips. Chill for about 2 hours before baking.
- Preheat the oven to 350. Line a baking sheet with parchment. Scoop tablespoonfuls of dough onto cookie sheets about 2 inches apart. Bake 9 minutes until edges are set.
- Cool on baking sheet for 2 minutes then move to wire rack to continue cooling.