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
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
Preheat oven to 350°F and line pans with parchment.
In a mixer, cream butter with both sugars until light and fluffy.
Add eggs and vanilla and beat.
Add 1/4 cup Nutella and combine well.
Stir together the flour, baking soda, cornstarch, and salt in a different bowl.
Add the dry to the wet ingredients until just combined.
Add the cup of chocolate chips until just combined.
Add remaining 1/4 cup Nutella. Add for just a quick swirl. Over mixing will make a dry and crumbly cookie.
Scoop and bake for 10 minutes. (no need to chill dough)
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.
Let them sit on the pan for an additional 5 minutes. Cool on racks.