nutella chunk cookies

How To Make nutella chunk cookies

• 1

  For the chunks: In a double boiler or a glass bowl set over a pot of simmering hot water, melt all the ingredients until you have a smooth, glossy chocolate mixture, about 3 to 5 minutes. Be careful not to burn the chocolate. Take the mixture off heat. To make chunks, spread in a 1/8-inch thick layer on silicone mat, parchment paper or foil and freeze for at least 2 hours. When frozen solid, break into chunks with a knife (try not to handle the chocolate too much or the heat of your hands will start to melt it). Store in the freezer until ready to use.
• 2

  For cookies: Combine flour and baking soda in a bowl. Whisk and set aside. Melt 1-1/4 sticks butter in medium saucepan over medium heat. Swirl constantly and continue cooking until butter stops foaming and browned bits form at the bottom of pan, about 5 minutes. Will have a dark golden brown color and a nutty aroma. Transfer it to a bowl and mix in the remaining butter until melted. Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You’ll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture.
• 3

  Gently stir in the flour and baking soda just until combined. Make sure dough is cool before stirring in the Nutella chips and nuts, if using. Cover the dough with plastic wrap and store in the refrigerator overnight. Preheat oven to 375 degrees. Form dough balls about 2 tablespoons in size (I use a cookie dough scoop) and place them on a lined baking sheet about 2 inches apart. Bake at 375 degrees for 8-12 minutes or until golden on the edges. Put the baking sheet on a cooling rack and let the cookies cool on the sheets.
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