@eatatmaudes: When nutella met chocolate chip cookies: A love story What you need: 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup light brown sugar packed 2 tsp pure vanilla extract 2 large eggs, room temp 3 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp sea salt 2 tsp cornstarch 2 1/2 cup semi sweet chocolate chips Nutella, about 1/4 – 1/2 cup What to do: 1. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix. 2. Add eggs and vanilla. Mix on low speed until combined. 3. Sift all dry ingredients into a medium bowl (wait on the chocolate chips).Give the dry mix a good whisk or two so everything is combined. Add all ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips. 4. At this point, I like to cover and chill my dough for 24 hrs (see note below). You can also bake right away. When ready to bake, preheat oven to 375. For the nutella filling, take a tsp and scoop about 14-16 clumps (about the size of a quarter) of nutella- place the clumps on a plate and chill in the freezer for about 30 minutes. 5. Using an ice cream scoop or large spoon, scoop dough into about 8 large cookies or 16 smaller cookies. Mold a hole in each piece of dough, place chilled nutella clump, mold the dough around it. Place 4-6 (depending on size) on a baking sheet lined with parchment paper. Bake for about 10-12 minutes for 8 cookies, (9-10 minutes if you have 16 cookies), or when edges are browning and tops look puffed up and underdone (see note about shaping cookies below). Remove from oven. Sprinkle with coarse sea salt. . . . #cookies #chocolatechip #chocolatechipcookies #cookiesofinstagram #dessert #Recipe

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