Ingredients: |
Ingredients: 1/2 cup unsalted butter, softened to room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 teaspoon vanilla extract
1/2 cup Nutella, divided (make sure it is well stirred, so oil is mixed)
2 and 1/3 cups all-purpose flour
1 and 1/4 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
sea salt, to taste
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Directions: |
Directions:1) Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.
2) In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated 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 (74g) 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. Add 1 cup of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed.
4) Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed.
5) Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (If you can't see streaks of Nutella, I use a knife to streak little bits on top). 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. While cooling, sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely. |
This recipe for Nutella Chocolate Chip Cookies is from