Recipe for cooking nutella chocolate chip cookies

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Nutella Chocolate Chip Cookies

2 c. plus 2 Tbsp. unsifted bleached flour
1/2 tsp. salt
1/2 tsp. baking soda
8 Tbsp. unsalted melted butter and cooled until warm
3/4 c. brown sugar
1/2 c. sugar
1/2 c. Nutella
1 lrg. egg
1 additional egg yolk
2 tsp. vanilla extract or flavoring
1 c. semi- or bittersweet chocolate chips/chunks
1 c. chopped walnuts or pecans (optional)

Heat oven to 325 degrees F. Line a 20 x 14-in. baking sheet (without sides) with parchment paper.

Mix flour, salt, and baking soda together in med. bowl. Set aside.

With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract or flavoring. Add dry ingredients. Mix until just combined. Stir in chips to taste. Form scant 1/4 c. dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees (1/4 turn) and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough\s uneven surface. Place formed dough onto greased baking sheet - about nine dough balls per sheet. Smaller baking sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month - shaped or not.) Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 min. (start checking at 13 min..) (Frozen dough requires an extra 1 to 2 min. baking time.) Cool cookies on baking sheets.

Serve or store in airtight container.