Ingredients
2 1/4 (285g) cups all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1 tbsp corn starch
1 cup (200g) dark brown sugar
3 tbsp (37g) granulated sugar
1 egg + 1 egg yolk, cold
1 cup (225g) unsalted butter, cold
1 tbsp vanilla bean paste
1 cup (250g) semi sweet chocolate chips
6 tbsp nutella
Pinch of salt
1/2 tsp espresso powder coffee
Method:
Line a small plate with parchment paper. Scoop 6 tablespoons of Nutella onto the parchment and freeze until firm.
Pre heat oven to 350 F. In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 min. Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined. Add in the egg and egg yolk along with the with vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated.
In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch,instant coffee. Mix to combine.
Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage.
Scoop large dough balls (about 6–7 total).
Flatten slightly. Place a frozen Nutella scoop in the center. Wrap dough around it and roll into a tall ball shape. Place cookies several inches apart on baking sheet.
Bake for 25-30 min or until the top is golden and crispy and center is chewy and soft. Let cool completely before serving and enjoy.