- 360 grams all-purpose flour
- 11/4 teaspoon bicarb soda
- 1/2 teaspoon salt
- 238 grams unsalted butter (melted)
- 280 grams packed dark brown sugar
- 60 grams granulated sugar
- 1 tablespoon liquid red food dye
- 1 large egg plus 1 egg yolk
- 2 teaspoon vanilla extract
- 1 tablespoon plain Greek yogurt (can substitute with sour cream)
- 1 cup semi sweet mini choc chips (or regular)
- 500 grams jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling (OPTIONAL)
Whisk together the flour, baking soda, and salt in a bowl and set aside.
Mix the melted butter, sugars and red food dye until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt/sour cream until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill your dough for 2 hours in the refrigerator.
While dough is chilling, measure out about 1 teaspoon dollops of Nutella onto a lined cookie sheet (I used two spoons to do this.) Place cookie sheet in the freezer and leave until dough is chilled and ready to use.
When dough has chilled for 2 hours, measure about 11/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and wrap/fold dough around it; gently roll it back into a ball (it doesn’t have to be perfectly rolled). Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten slightly and gently with your hand.
Bake the cookies at 180C degrees for 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt (OPTIONAL). Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
Plan ahead when making these because the dough has to chill for 2 hours. It is well worth the wait though, I promise you. If you chill it longer than 2 hours and the dough is too hard/stiff to work with, let it sit at room temp for about 20-30 minutes.
Freezing the dollops of Nutella is really important. It’s much easier to wrap the cookie dough around the balls of Nutella if it’s frozen. Don’t skip this step.