Nutella Chocolate Chip Cookies

Servings: 24 cookies

• Calories: 234 | Total Fat: 10g
• Saturated Fat: 6g Cholesterol: 32mg
• Carbohydrates: 32g | Sodium: 115mg
• Sugar: 23g | Protein: 2g

• Prep Time: 14mins
• Cook Time: 15mins
• Total Time: 29mins

Ingredients

• 1) 2 cups flour
• 2) ½ teaspoon salt
• 3) ½ teaspoon baking powder
• 5) ¾ cup unsalted butter, melted
• 6) 1 cup brown sugar
• 7) ½ cup white sugar
• 8) 1 large egg
• 9) 1 egg yolk
• 10) 1 tablespoon vanilla extract
• 11) 12 ounces chocolate chips
• 12) 1/4 cup nutella

Steps

• 1) Preheat oven to 325ºF /162ºC.
• 2) Combine the flour, salt, and baking powder in a medium mixing bowl.
• 3) Combine the melted butter, brown sugar and white sugar in a separate large mixing bowl.
• 4) Stir in the whole egg, egg yolk and vanilla extract.
• 5) Add the flour mixture and stir, or use a hand mixer on medium speed, to beat until all of the ingredients are combined.
• 6) Hand mix in the chocolate chips, then use a small spatula or butter knife to swirl in the Nutella.
• 7) Drop the cookie dough by large tablespoons onto a parchment-lined baking sheet or baking stone.
• 8) Bake at 325°F for 15-20 minutes.

Notes

• 1) Baked cookies can be stored in an airtight container at room temperature for 5-7 days.
• 2) Melted butter makes a chewy cookie, while cold butter makes a cakey cookie.
• 3) The molasses in brown sugar also helps make a chewier cookie, which is why I’m on team 2:1 brown sugar to white sugar!
• 4) Egg yolks make a softer cookie. Because an egg white is made up of 90% water, it will make the cookie spread more.