Nutella Chocolate Chip Cookies

These cookies have soft centres, are salty and sweet, and don't have to be chilled. Fast and easy with a punch of chocolatey goodness!

Although they have a good amount of Nutella in them, I found my taste-testers ...some of whom are strictly opposed to that glorious hazelnut spread...loved the flavour and went in for seconds before even realizing what they were enjoying. It just sets off a certain amount of sweetness that the sprinkle of sea salt at the end pairs perfectly.

And just to add that photogenic pop...press a few extra chocolate chips on top after they come out of the oven...followed by the sea salt...and let cool a few minutes on the pan and you are good to go!

Now normally I make cookies using my cookie scoop, but during the holiday season, I needed to make more cookies. But instead of doubling up the batches and spending more money on the ingredients, I decided to scoop as normal and then cut the balls in half. This will help stretch your budget and the cookies still bake up to a nice size. It's totally up to you and how many you want to make.

I really hope you enjoy them!

Nutella Chocolate Chip Cookies

Ingredients

• 1/2 cup room temp butter

• 3/4 cup brown sugar

• 1/2 cup white sugar

• 1 whole egg plus 1 egg yolk

• 1 tsp vanilla

• 1/2 cup Nutella...split it into 2 x 1/4 cup portions

• 2 1/3 cups flour

• 1 1/4 tsp baking soda

• 1 tsp cornstarch

• 1/2 tsp salt

• 1 cup semi-sweet chocolate chips plus 1/4 cup to top cookies

• sea salt sprinkle to taste

Directions

1. Preheat oven to 350°F and line pans with parchment.

2. In a mixer, cream butter with both sugars until light and fluffy.

3. Add eggs and vanilla and beat.

4. Add 1/4 cup Nutella and combine well.

5. Stir together the flour, baking soda, cornstarch, and salt in a different bowl.

6. Add the dry to the wet ingredients until just combined.

7. Add the cup of chocolate chips until just combined.

8. Add remaining 1/4 cup Nutella. Add for just a quick swirl. Over mixing will make a dry and crumbly cookie.

9. Scoop and bake for 10 minutes. (no need to chill dough)

10. As soon as they come out of the oven, press in a few extra chocolate chips on top and a sprinkle of sea salt. They will deflate a bit as they cool.

11. Let them sit on the pan for an additional 5 minutes. Cool on racks.

12. Enjoy!