Ingredients:

  • {'ingredient': 'Nutella', 'quantity': '1/2 cup', 'weight': '150g'}
  • {'ingredient': 'unsalted butter, room temperature', 'quantity': '1/2 cup', 'weight': '115g'}
  • {'ingredient': 'light brown sugar, packed', 'quantity': '3/4 cup', 'weight': '150g'}
  • {'ingredient': 'granulated white sugar', 'quantity': '1/4 cup', 'weight': '50g'}
  • {'ingredient': 'large egg, room temperature', 'quantity': '1', 'weight': '50g'}
  • {'ingredient': 'vanilla extract', 'quantity': '1 tsp'}
  • {'ingredient': 'all-purpose flour', 'quantity': '1.5 cups', 'weight': '190g'}
  • {'ingredient': 'Dutch-processed cocoa powder', 'quantity': '1/2 cup', 'weight': '45g'}
  • {'ingredient': 'cornstarch', 'quantity': '1 tsp'}
  • {'ingredient': 'baking soda', 'quantity': '1/2 tsp'}
  • {'ingredient': 'kosher salt', 'quantity': '1/4 tsp'}
  • {'ingredient': 'semi-sweet chocolate chips', 'quantity': '1/2 cup', 'weight': '90g'}
  • {'ingredient': 'flaky sea salt for topping'}

Instructions:

  1. Line a small plate with parchment paper. Scoop 12 individual teaspoons of Nutella onto the plate and place in the freezer for 30–60 minutes until rock-solid.
  2. In a large bowl or stand mixer, cream together the softened butter, brown sugar, and white sugar for 3 minutes until pale and fluffy. Beat in the egg and vanilla extract until just combined.
  3. Sift the flour, cocoa powder, cornstarch, baking soda, and salt over the wet ingredients. Fold by hand until a few streaks of flour remain, then fold in the chocolate chips.
  4. Encase the frozen Nutella pucks inside portions of cookie dough, ensuring the dough creates a complete seal around the filling. Bake at 350°F (175°C) for 10 minutes.