Ingredients

The following ingredients have 4 Servings
  • 1 and 1/2 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1 tablespoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter (softened to room temperature)
  • 3/4 cup packed brown sugar (light or dark)
  • 1/2 cup Nutella*
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature)
  • 3/4 cup chocolate chips (plus a few more for the tops of each cookie)

Instruction

  • In a large bowl whisk together the flour, cocoa, cornstarch, baking soda and salt. Set aside.
  • In a separate large bowl, beat together the butter and sugar until fluffy. Beat in the Nutella, followed by the egg and vanilla.
  • Turn the mixer down to low and add in the flour mixture about 1/2 at a time. 
  • Turn off the mixer and scrape down the sides of the bowl using a large wooden spoon or rubber spatula. Stir in the chocolate chips.
  • Cover the bowl with plastic and refrigerate for 4 hours, or overnight.
  • When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Form the cookies into balls about 1 - 1.5 tablespoons in size (I recommend using a cookie scoop), and place the cookies 2 inches apart on the lined cookie sheets. If the dough is too hard to form into balls, let it sit on the counter for 10 minutes first.
  • Bake 1 tray at a time in the preheated oven for 11-13 minutes, or until the tops look set.
  • Remove from the oven and allow the cookies to cool fully on the cookie tray. Optionally, dot the tops of each cookie with extra chocolate chips.