The reality of this recipe is that it appeals to the masses, but that its target audience (I believe) is your stereotypical “white girl.” It involves chocolate chips (of both milk and dark influences) as well as Nutella and sea salt. The season this cookie fits best with (in my mind) is late fall, when its about to be Christmas season. Make it early enough so the sugar cookies aren’t jealous. But not too late that you can only make one batch, one time.
Please see the original recipe here.
2 1/4 Cups All-Purpose Flour
1 1/4 Teaspoons Baking Soda
1/4 Teaspoon Salt
2 Sticks (1 Cup) Unsalted Butter
1 1/4 Cup Packed Dark Brown Sugar
1/4 Cup Granulated Sugar
1 Large Egg plus 1 Egg Yolk
1 1/2 Teaspoons Vanilla Extract
1 Tablespoon Plain Greek Yogurt
3/4 Cup Semi-Sweet Chocolate Chips
1/2 Cup Milk Chocolate Chips
Cool Nutella in refrigerator. Mix dry ingredients (flour, baking soda, salt) together. Melt butter and let brown in pan before removing from heat to cool for 5 minutes. Combine Sugars, Eggs, Vanilla Extract, Greek Yogurt, and butter (after cooling).
Then combine with dry ingredients and use hand mixed to combine. Once smooth, stir in both kinds of chips. Cool in refrigerator for 2 hours (or in freezer for about 45 minutes).
Pre-heat oven to 350 degrees. Remove dough and Nutella from freezer/refrigerator. Form dough into balls (about 1 1/2″ around) and place on wax paper.
Form dough into bowl shapes and place a dollop of Nutella inside. Close dough around Nutella and roll back into round shape. Flatten slightly, then bake for 9-11 minutes or until brown around edges.
Sprinkle sea salt upon removing from oven and let cool/stand for at least 5 minutes if you want your cookies to stay in tact. Annnnnnnd then enjoy!