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Ingredients
½ cup Nutella
1 cup unsalted butter
2¼ cups all-purpose flour
1¼ tsp. baking soda
½ tsp. coarse sea salt
1 cup own sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2½ tsp. vanilla extract
1 cup semisweet chocolate chips
Directions
Line a baking sheet with parchment paper. Put the Nutella into a ziplock bag and seal it. Gather the Nutella into the corner, snip the bag and pipe the Nutella out onto the baking sheet in small dollops. Freeze about 2 hours. In a sauce pan over medium heat, melt the butter. Cook until it foams and begins to turn own, whisking frequently. When own flecks form at the bottom of the pan, remove from heat and transfer to a dish. Let cool to room temperature. Combine the own sugar, white sugar and butter in a mixer until well combined. Add in egg and egg yolk and mix until combined. Stir in vanilla and mix well. In a separate bowl, combine flour, baking soda and salt. On low, stir the flour mixture into the egg mixture until combined. Fold in chocolate chips. Chill for at least 30 minutes in the refrigerator. Preheat oven to 350 degrees. Scoop out the dough into approximately 1 tablespoon size balls. Take a Nutella dollop and place it in the middle, then fold the dough over to cover the Nutella. Place on baking sheet. Bake for approximately 14 minutes until golden own, turning the pan half way through baking.Transfer to a wire cooling rack. Makes approximately 2 dozen cookies.
