Nutella Chip Cookies with Homemade Nutella Chips

Note: Prep and cook times do not include the 24 to 36 hours needed to refrigerate the dough.

Preheat oven to 375 degrees (F).

Combine flour and baking soda in a bowl. Whisk and set aside.

Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep swirling until butter has a dark golden brown color and a nutty aroma, about 1 to 3 minutes. 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.

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 for 24 to 36 hours.

Preheat oven to 375 degrees. Form dough balls about 3 tablespoons in size (I use an ice cream scoop) and place them on a lined baking sheet about 2 inches apart. Bake at 375 degrees for 14–16 minutes (mine took 15 minutes), then put the baking sheet on a cooling rack and let the cookies cool on the sheets.

Makes about 12 to 16 cookies, depending on the size of your scoop.