Yield: around 2 dozen
4 oz unsalted butter, room temp 3⁄4 cup light brown sugar
1⁄2 cup granulated sugar
2 large eggs, room temp
1 1⁄2 teaspoons pure vanilla extract 2 1⁄2 cup All Purpose flour
1 1⁄4 teaspoon baking soda
1 teaspoon cornstarch
1⁄2 teaspoon salt
2/3 cup Nutella® (stirred)
1 cup semi sweet chocolate chips Fleur de Sel (for garnish)
Preheat oven to 350. Get all of your ingredients out and ready to go..including a parchment lined sheet pan.
Add the butter to the bowl of a stand mixer and beat on medium speed for 1 minute. Add your sugars and cream the crap out of it until it’s light and fluffy – medium/high speed for 2 minutes. Scrape your bowl and mix for a few more seconds. Add your vanilla to the eggs and add to the bowl one egg at a time, mixing at low/medium speed until each is incorporated – scrape your bowl again (just create a habit for this, always scrape your bowl!).
Sift all dry ingredients and add on low speed to your butter/sugar/egg mixture. Mix for just a few seconds until it just starts to come together. Add the Nutella® and the chocolate chips and mix just until combined. Scrape your bowl and mix 5 more seconds.
Use a portion/ice cream scoop to portion your cookies onto a parchment lined sheet tray, gently press down and flatten the little cookie hump and refrigerate for 30 minutes. Bake for 10 minutes and lightly sprinkle with fleur de sel once these hot babies get out of the oven – please god whatever you do, do not use iodized salt. There’s no comparison and you’ll probably hate me.
Now go stuff your face.
Fun tip: The addition of cornstarch helps to give these cookies the thin crust on the top and the super awesome fluffy, chewy center. Try adding a bit of cornstarch in your other favorite cookie recipes and you’ll be impressed by the difference in texture!
Also: Cooking times WILL VARY. I don’t know your oven and I don’t know how big or how small you are making these puppies. Rule of thumb: once you start smelling what you’re baking, you’re usually almost done. Work on trusting your nose...it’s my secret weapon. Just look at your cookies – if they look all gooey and raw in the center, chances are they are under baked. I mean, don’t get me wrong – under baked cookies are the jam, but for most cookies, once they look lightly cracked all over the top, they’re done.