You guys. This recipe is bonkers. It came out of a need to make chocolate chip cookies more decadent. HA! Just kidding. It came out of a desire to put an Italian spin on an American classic, which we do a lot of at D.O.P. Kitchen. The hardest part of this recipe is remembering to take the butter out to soften a few hours before you want to eat these things.
Nutella Chocolate Chip Cookies
Adapted from the classic Tollhouse Chocolate Chip recipe (why mess with success?)
Makes about 2 dozen cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate chips
1. Preheat oven to 375 degrees.
2. Combine flour, baking soda and salt in a small bowl. Beat the butter, both sugars and vanilla extract in a stand mixer with the paddle attachment or with a hand mixer until creamy.
3. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Tip: If using a stand mixer, cover the bowl with a kitchen towel after you've added the flour and before you turn it on so your dry ingredients don't go all over your kitchen.
4. Stir in chocolate chips.
5. Using a scoop (see pic, I use the #20), scoop out the dough, leaving space between the cookies as they expand quite a bit while cooking.
6. Dip your thumb into a bowl of warm water and use that finger to press a deep hole in the middle of your cookie.
7. Dollop 1 Tbsp. (yes, 1 Tbsp.!) nutella into the hole and then use your fingers to seal the cookie dough up and around the nutella.
8. Try and make sure there isn't any nutella coming out, as it sticks to the cookie sheet when baked.
9. Bake for about 15 minutes or until golden brown. See if you can wait to let them cool before you eat one. If you can't, that's ok...but if you can, let them cool on a wire rack for about 20 minutes. Enjoy!