- 24
Ingredients
- 24 teaspoons Nutella
- 2 & 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks (1 cup) salted butter
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup dark brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 12 ounces semi-sweet chocolate chips
Preparation
Step 1
Line a cookie sheet with waxed paper. Dollop on 24 teaspoons of Nutella. Freeze for at least 30 minutes.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.
In a large bowl of an electric mixer, use the paddle attachment to cream together the butter and sugars until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Add the flour on low speed in three additions. Stir in the chocolate chips. Chill in the refrigerator for 15-30 minutes.
Preheat oven to 350. Line two cookie sheets with parchment paper.
Scoop the chilled dough 2" apart onto the cookie sheets with a 2 TBSP cookie scoop, or use a spoon. With your fingers, pull the cookie dough apart in the middle and place a frozen Nutella dollop inside. Cover with the remaining dough.
{Between batches, place the Nutella back in the freezer.}
Bake the cookies for 12 minutes, until done, but still soft. Let sit on the cookie sheet for two minutes, then transfer to a wire cooling rack to cool completely.