Chocolate Chip Nutella Cookies

Instructions

1. Spoon 10 large teaspoons of Nutella onto a baking sheet lined with parchment paper and freeze for 1 hour.
2. In a medium-size bowl mix together Flour, Baking Soda, Cornstarch, and Salt until well combined. Set aside.
3. In a large-size bowl mix with a spatula the softened Butter, Sugar, and Vanilla until creamy.
4. Add the egg and mix until combined (don’t worry if it lumps).
5. Incorporate with a spatula the flour mix into the Butter mix two times: don’t overmix the dough.
6. Incorporate Chocolate Chips into the dough*
7. Use an ice cream scoop (5 cm - 2 inches) and scoop out the cookie dough.
8. Flatten the cookie dough ball into a circle and place in the center a frozen scoop of Nutella
9. Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball*
10. Repeat for the rest of the dough: you’ll get 9 o 10 stuffed cookie balls.
11. Place the balls onto a lined baking sheet and refrigerate it for 1 hour.
12. Place 5 cookie balls on a lined baking sheet (at least 5 cm-2 inches apart) and bake in preheated oven at 180°C-350°F for 10-12 minutes (until the edges will be golden brown).
13. Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
14. You can store the cookies in an air-tight container or a tin cookie box at room temperature for up to 1 week.