From the Kitchen · Freckled Farm
From the Kitchen · Freckled Farm
Crinkle-topped, sea-salted, and melty-centered — these are the cookies that make the whole house smell like a hug. The secret is leaving the last swirl of Nutella only half-mixed so it streaks through every bite.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Set aside.
Beat the butter on medium speed for 1 minute until smooth and creamy. Add both sugars and beat on medium-high until fluffy and light in color. Beat in the egg, egg yolk, and vanilla on high until combined, scraping down the sides as needed. Beat in ¼ cup (74g) of Nutella.
Whisk flour, cornstarch, baking soda, and salt together in a separate bowl. On low speed, slowly mix into the wet ingredients until just combined. Add 1 cup (180g) of chocolate chips and mix for 5–10 seconds. Turn the mixer off, add the remaining Nutella, and beat for just 5–10 seconds so it streaks through without fully mixing. The dough will look crumbly — that's exactly right.
Scoop and roll dough into balls, about 1 tablespoon each. The warmth of your hands helps them hold together. Arrange 3 inches apart on prepared baking sheets.
Bake for 10 minutes, until slightly golden around the edges. Rotate the pan once halfway through. The centers will look very soft when you pull them — that's perfect.
Cool on the baking sheet for 5 minutes. If they're too puffy, gently press down with the back of a spoon. While still slightly warm, press a few of the remaining chocolate chips into the tops and finish with a sprinkle of flaky sea salt. Transfer to a cooling rack to cool completely.
The key to that beautiful Nutella swirl is not over-mixing it in at the end — just a few seconds so it streaks through the dough rather than disappearing into it. Cookies keep fresh covered at room temperature for up to one week. They also freeze beautifully unbaked — just roll into balls and freeze on a sheet, then bake from frozen adding 2 extra minutes.