Ingredients

The following ingredients have 12 Servings
  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup semisweet chocolate chips
  • 1/3 cup Nutella (or nut butter)
  • 1/2 cup semisweet chocolate chips
  • flaky salt

Instruction

  • Preheat oven to 350°F and spray a 12-cup standard muffin pan with nonstick spray.
  • Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips.
  • Use a medium cookie scoop lightly coated with nonstick spray to place a scoop of cookie dough into each muffin cup. Spray the bottom of a measuring cup with nonstick spray, and press to flatten the cookie dough. Add a teaspoon of Nutella. Add a second scoop of cookie dough over the Nutella, pressing gently to cover. Top with chocolate chips, pressing gently to adhere.
  • Bake cookie cups for 22 to 24 minutes, until the tops and edges are set, and a tester inserted in the center emerges with a few crumbs. Sprinkle cookie cups with flaky salt and let cool in pan on a wire rack for 10 minutes.
  • Use a thin metal spatula to gently loosen cookie cups from the pan and transfer to a wire rack to cool completely. Store in an airtight container at room temperature.