Recipe developed and shot by @skinnypignyc.
What You’ll Need:
1 stick butter
1 1/2 cups all purpose flour
1/2 cup light brown sugar
1/4 cup white granulated sugar
1 egg plud 1 egg yolk
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chocolate chips
Nutella dollops (1 teaspoon each)
What to Do:
Preheat oven to 350°F. On a sheet pan lined with parchment paper, drop the dollops of Nutella, roughly 1 teaspoon each. You should have about 12 dollops. Place in freezer while you prepare the cookie dough.
In a small bowl, combine flour, baking soda and salt. Stir to combine.
In stand mixer or large bowl, beat butter, sugars, and vanilla extract until creamy.
While the mixer is going, slowly add egg and egg yolk, one at a time. Beat together.
Gradually beat in the flour mixture, making sure that it’s on a low setting so you don’t wind up with flour on your ceiling.
Scrape down sides of the bowl with a spatula, and fold in the chocolate chips.
Take Nutella dollops out of the freezer. Work quickly so it doesn’t totally melt. Take 2 tablespoons of cookie dough and make a disc in your hand. Place the Nutella dollop in the center and fold cookie dough around it and roll into a ball. Place on two ungreased cookie sheets.
(Note: I put 6 cookie dough balls on one sheet and baked only one sheet pan at a time, since I used the broiler to brown the top. If you don’t care about the browning, you can put them both in at this time.)
Bake for about 10 minutes, then turn the broiler on for a few minutes to brown the top. Again, broiling is optional but it looks much nicer to have a lightly browned top.
Remove from oven and sprinkle with a little Maldon sea salt flakes (or regular sea salt works too). Place on wire racks to cool. Enjoy the Nutella-chocolatey goodness.