Scoop‑able cookies 🍪

Ingredients

Ingredients

• 2 1/4 cups all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp corn starch
• 1 cups dark brown sugar
• 3 tbsp granulated sugar
• 1 egg + egg yolk
• 1 cups unsalted butter
• 1 tbsp vanilla bean paste
• 1 cups semi sweet chocolate chips
• 6 tbsp nutella
• salt
• 1/2 tsp espresso powder coffee

Instructions

1. Line a small plate with parchment paper and scoop 6 tablespoons of Nutella onto the parchment; freeze until firm.
2. Pre‑heat the oven to 350 °F.
3. In a bowl or stand mixer, add the cold cubed butter and beat on high until creamy, about 2 minutes.
4. Add the dark brown sugar and granulated sugar; beat on high for 2‑3 minutes until well combined.
5. Add the egg, egg yolk, and vanilla bean paste; mix on high for 3‑4 minutes until incorporated.
6. In a separate bowl, whisk together the all‑purpose flour, baking powder, baking soda, salt, corn starch, and espresso powder; mix to combine.
7. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
8. Fold in the chocolate chips.
9. Scoop the dough into 6‑7 large balls, flatten slightly, and place a frozen Nutella scoop in the center of each; wrap the dough around the Nutella and roll into a tall ball.
10. Place the cookies several inches apart on a baking sheet and bake for 25‑30 minutes, or until the tops are golden and crispy and the centers are chewy and soft.
11. Allow the cookies to cool completely before serving.