Chocolate Chunk Cookies with Nutella
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
8 T (1 stick) butter, room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup Nutella or Cocoa Hazel
2 large eggs, room temperature
1 tsp vanilla extract
3 cups (12 oz.) bittersweet chocolate (60-66%), coarsely chopped into 1/4-inch pieces or larger
1. Preheat to 375. Line baking with parchment paper.
2. Sift together the flour, baking soda and salt in a bowl.
3. Beat butter and sugars in the bowl of an electric mixer; beat on medium speed until creamy. Reduce the speed to medium-low, then add the Nutella and beat until smooth. Add the eggs one at a time, beating to incorporate after each addition, then add the vanilla. Reduce the speed to low. Gradually add the flour mixture, beating just until the dough comes together. Stir in the chocolate pieces.
4. Drop heaping tablespoons of the dough 2 inches apart onto the baking sheets, flattening them slightly by hand as needed.
5. Bake 9-11 minutes. Makes 38 to 42 cookies
*If you like a chewier cookie, underbake them a little. If you like crispy, then bake away.
Adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark
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