CHOCOLATE CHIP AND NUTELLA COOKIES
 
 
Ingredients
  • 220g unsalted butter (1 cup)
  • 220 brown sugar (1 cup)
  • 145g caster (superfine) sugar (2/3 cup)
  • 2 eggs
  • 2 tsp vanilla extract
  • 325g plain flour (2⅔ cups)
  • 1 tbsp cornstarch
  • 1½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 400g dark chocolate chips (2 cups)
  • 140g Nutella (1/2 cup)
Method
  1. First, brown the butter. Put the butter in a small saucepan over a high heat. Cook until the butter melts, bubbles up, then dissipates and begins to turn golden brown at the bottom of the pot.
  2. Pour into a bowl and allow to solidify at room temperature.
  3. Once set, preheat the oven to 180 C (350 F) and line a few trays with baking paper.
  4. Using a stand mixer fitted with paddle attachment, beat the browned butter and both sugars until light and fluffy.
  5. Beat in the eggs one at a time until combined, then the vanilla extract.
  6. Add the flour, cornstarch, baking soda, baking powder and salt and beat on a low speed until just incorporated.
  7. Fold in the chocolate chips and Nutella.
  8. Use a medium cookie scoop to drop balls of dough onto the lined baking trays and optionally sprinkle with sea salt.
  9. Bake for 9 minutes, until lightly golden around the edges. Allow to cool on trays.
  10. Makes 25 cookies.
  11. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/06/09/chocolate-chip-nutella-swirl-cookies/