Step 1

Combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Step 2

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.

Step 3

Scrape down the sides of the bowl, and add the white and chocolate chips, and mix on low speed until just combined.

Step 4

Using a large cookie scoop, 1/4-cup measure, or your hands, form equal-sized mounds of dough, roll into balls, and flatten very slightly (I usually get 12-13 mounds)

Step 5

Place dough balls on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and will spread.

Step 6

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, they may look slightly undercooked and glossy in the center, that’s ok, don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

Step 7

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Step 8

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