1cupplus 2 tablespoons plus 2 teaspoon flour5.25 oz
5tablespoonsunsalted butterat room temperature
1/4cuplight brown sugarlightly packed
1 ½cupschocolate chips or chopped up bittersweet or semi-sweet chocolate with hazelnuts added
¼cupnutsI used toasted walnuts
Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.
Mix the flour, baking soda and salt together and set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the butter and both sugars until creamy. Reduce the speed to medium-low, then add the Nutella and beat until smooth. Add the egg and beat until it’s mixed in, 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 and, if desired, the nuts.
Using a tablespoon, scoop up heaps of dough and put them on the baking sheet, spacing about 3 inches apart. Bake one sheet at a time for 10 minutes or until cookies look set. Transfer the sheets to a wire rack to cool for at least 10 minutes. I actually like them best chilled, but maybe that’s because it’s 104 degrees and everything seems better chilled.