1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, at room temperature (I used unsalted)
3/4 cup packed light brown sugar (I used dark brown)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 1/2 cups chocolate chips or chunks
2/3 cup Nutella (or more as desired, I didn't measure)
- In a medium bowl, whisk togehter the flour, cornstarch, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed for 2 minutes until light and fluffy.
- Add the whole egg, egg yolk and vanilla; mix on medium speed for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Reduce speed to low and add the flour mixture, mixing until evenly incorporated and just combined. Do not overmix. Fold in chocolate chips.
- Remove the bowl from the mixer and dollop heaping spoonfuls of Nutella over the cookie dough. Swirl gently; you do not want to incorporate the Nutella into the dough but simply want it swirled in with the Nutella distinct from the cookie dough.
- Scoop into golf-ball size dough balls, dolloping more Nutella on top of the diminishing bowl of cookie dough as desired. Cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space chilled or frozen dough balls. Bake 9 to 10 minutes or until edges are golden brown. Do not overbake. Cool for several minutes then transfer cookies to wire rack to cool completely.