Yields:
18 cookies
Prep time:
1 hour 45 minutes
Cook time:
20 minutes
Total time:
2 hours 5 minutes
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups packed dark brown sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup of Nutella®, chilled
Directions
- Whisk together the flour, salt, baking powder and baking soda in a large bowl.
- Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.
- Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla.
- Reduce the speed to medium, add the flour mixture and beat until just incorporated.
- Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands.
- Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart.
- Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes.
- Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you’d like.
- When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
