Ingredients
2¼cupsall-purpose flour
½cupcocoa powder
1tspbaking powder
½tspbaking soda
¾tspsalt
1cupunsalted butter,softened
¾cupgranulated sugar
¾cuplight-brown sugar,packed
2large eggs
2tspvanilla extract
1cupsemi-sweet chocolate chips
1cupmilk chocolate chips,or an additional 1 cup semi-sweet chocolate chips
7.7ozNutella,(1 jar)
sea salt,for sprinkling tops, if desired
Preparation
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt for 30 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter, granulated sugar and brown sugar on medium-high speed for about 3 to 4 minutes, until pale and fluffy.
Add in the eggs, one at a time, mixing until combined after each addition and adding vanilla in with second egg.
With the mixer set on low speed, slowly add in the dry ingredients and mix just until combined. Stir in chocolate chips.
Transfer to an airtight container and refrigerate for 2 hours.
Line a baking sheet with wax paper and dollop 1½ tsp of Nutella at a time onto a lined baking sheet into individual little mounds until there are 30.
Transfer to the freezer and freeze for 1 hour.
Preheat the oven to 350 degrees F.
Remove the dough from the refrigerator and scoop the dough out about 2 tablespoon at a time and shape into balls.
Remove about 4 Nutella dollops from the freezer at a time and use thumbs to make an indentation in the center of the dough ball, large enough to fit a Nutella dollop. Take the frozen Nutella and place it in the center of the indentation, then wrap and press cookie dough around Nutella to cover entirely.
Transfer prepared cookie dough balls to a parchment paper lined or buttered baking sheet.
Bake in the oven for 9 to 12 minutes.
Remove from oven and sprinkle tops lightly with sea salt, if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool.
Serve, and enjoy!
