Perfect Nutella Chocolate Chip Cookies

Preheat the oven to 375°F. Line a few baking sheets with parchment paper.

In a large bowl whisk together the flour, baking soda and salt, then set aside.

In a food processor (with regular s-blade) or in a mixer, cream together butter, granulated sugar and brown sugar. Add the vanilla, then the eggs, and mix until combined. Add 1/4 to 1/3 cup of Nutella. With mixer or processor on low speed, gradually add the flour until just combined.

Fold in 1 cup of the semi-sweet chocolate chips. Add the remaining 1/4 to 1/3 cup of Nutella, and mix it in so it is streaking in the dough—his gives the cookie more of a marbled effect.

To make 36 cookies, scoop 1/4 cup of dough into a ball, tear ball in half, roll each half into a smooth ball and place on baking sheet. To make larger cookies, scoop up 1/3 cup of the dough and tear it in half, roll and place on sheet. Place the balls about 2 inches apart. I then press the dough balls down slightly, and add 3-5 chocolate chips on top. Repeat until you’ve used all the dough.

Bake for 8-10 minutes. Cookies should be very slightly browned, have crackled tops and look very soft and puffy (they will look underdone). Do not over bake. Allow cookies to cool on the sheets for 5-10 minutes, then enjoy!

Note: If you don’t have cake flour, instead of the 2 1/2 cups of cake flour you can use 2 1/4 cups all-purpose flour.