1 cup butter, softened (2 sticks)
2/3 cup Nutella, heaping (stir well before adding)
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large egg
4 teaspoons vanilla extract
3 1/2 cups all-purpose flour
4 teaspoons cornstarch
2 teaspoon baking soda
1 teaspoon salt
2 cups white chocolate chips
2 cups semi-sweet chocolate chips
DIRECTIONS:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Roll dough into 2 inch balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart, and bake for about 9 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. Allow cookies to cool on baking sheet for about 10 minutes before serving.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, 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, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
