Back with another recipe! These cookies are soooo good!.They are super delicious and I thought something this good had to be shared!
Ingredients:
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/2 cup (100g) raw sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
1/2 cup (148g) Nutella, divided
2 and 1/3 cups (295g) all-purpose flour (do not over measure – level on a spoon)
1 and 1/4 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 and 1/4 cups (225g) semi-sweet chocolate chips, divided
sea salt, to taste
Directions:
3/4 cup (150g) packed light brown sugar
1/2 cup (100g) raw sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
1/2 cup (148g) Nutella, divided
2 and 1/3 cups (295g) all-purpose flour (do not over measure – level on a spoon)
1 and 1/4 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 and 1/4 cups (225g) semi-sweet chocolate chips, divided
sea salt, to taste
Directions:
- Preheat oven to 180C (350F). Line two large baking sheets with baking paper. Set aside.
2. In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and raw sugar and beat on medium-high speed until fluffy and light in color. Beat in egg, egg yolk and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup of Nutella until combined.
3. Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Fold in 1 cup of chocolate chips until evenly disbursed. Add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough but is not fully mixed. Dough will be a little crumbly, that is 0k. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.
4. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls and place on baking trays. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, if the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) Transfer cookies to a cooling rack to cool completely.
Enjoy! ♥
