Nutella Chocolate Chip Cookies

½ cup butter, softened

¾ cup light brown sugar

½ cup sugar

1 large egg + 1 egg yolk

1 tsp. vanilla extract

1/2 cup Nutella, divided in half

2 1/3 cups flour

1¼ tsp. baking soda

1 tsp. cornstarch

½ tsp. salt

1¼ cups semi-sweet chocolate chips

sea salt, to taste

Preheat oven to 350F. Line two large baking sheets with baking mats. Set aside.

In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in ¼ cup of Nutella until combined.

Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed.

Scoop dough into about Tbsp. of dough each, into balls.

Bake the cookies for 10 minutes, until slightly golden brown around the edges.  

Let cookies to cool for 5 minutes on the cookie sheet. Finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.

This recipe can be found here.

Biscoff Chocolate Chip Cookies

1 cup butter, softened to room temperature

1 cup granulated sugar

1 cup packed light or dark brown sugar

2 large egg, at room temperature

2 large egg yolk, at room temperature

4 tsp. vanilla extract

1 cup Cookie Butter

4½ cups flour

2 tsp. baking soda

2 tsp. cornstarch

1 tsp. ground cinnamon

1 tsp. salt

2½ cups semi-sweet chocolate chips

In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add sugars and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. On high speed, beat in the cookie until completely combined.

In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky. Scoop out dough , then chill for at least 3 hours and up to 3 days.

Preheat oven to 350°F. Line baking sheets with silicone baking mats.

Bake the cookies for 9-10 minutes. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

This recipe can be found here.