Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened (1 stick) Make sure the butter is not too warm.
- 1/2 cup Nutella, stir well before adding
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste Optional
- 1 3/4 cups semi-sweet chocolate chips Use additional for topping if desired.
Method
Preparation
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, beat together the softened butter, Nutella, sugars, egg, and vanilla on medium-high speed for about 4 minutes until creamy and pale. Ensure the butter isn’t too warm; if it is, chill the bowl for 10 minutes before continuing.
- Scrape down the sides of the bowl and add the flour, cornstarch, baking soda, and optional salt. Mix on low speed for about 1 minute until just combined, avoiding overmixing.
- Add the chocolate chips and mix on low speed until just combined, about 30 seconds. Be careful not to overmix, preventing any chocolate from breaking down into the dough.
- Use a large cookie scoop or your hands to form about 16 equal-sized mounds of dough. Roll them into balls and flatten them slightly. Optional: Top each mound with additional chocolate chips.
- Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with a Silpat or spray with cooking spray. Space the cookie mounds at least 2 inches apart.
- Bake for about 9 to 10 minutes until the edges have set, yet the tops remain slightly shiny and undercooked.
- Allow the cookies to cool on the baking sheet for about 10 minutes before enjoying them.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 90mgFiber: 1gSugar: 10g
Notes
These cookies pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream. For extra indulgence, drizzle more Nutella on top before serving. Store in an airtight container for up to a week, or freeze for up to three months.
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