12 days of christmas baking - day 10: chocolate chip cookies with nutella & sea salt

last night we went and watched the nutcracker ballet. it's a traditional annual christmas thing with us. since we got home late and i didn't have time to make something time-consuming or intricate, i decided on your classic chocolate chip cookies, but with a slight twist. instead of the typical, i added in a dab of nutella inside the cookies and sprinkled sea salt on top before putting them in the oven. i have to say the added ingredients add a nice touch to the classic cookie. below's my favorite (so far!) chocolate chip recipe, with the two new ingredients added. feel free to try and make some yourself and let me know how they turn out! happy baking. :)


i love the added nutella and sea salt in these chocolate chip cookies. so good!


mmmm... yum. these cookies with a nice glass of milk is just perfect!

chocolate chip cookies with nutella & sea salt
recipe adapted from cook's illustrated

ingredients:
2-1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 tsp table salt
1/2 tsp baking soda
12 tbsp unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 tsp vanilla extract
1-2 cups chocolate chips or chunks (semi or bittersweet)
1 jar of nutella (you won't need the whole jar, just some)
sea salt

directions:

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form scant 1/4 cup dough into ball. Using finger or thumb, make an indentation and scoop 1/2 tsp of Nutella and put it in. Then close up the dough (roll it back into a ball again). Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Lightly press down on the cookie dough and sprinkle sea salt over it. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted.
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on cookie sheets. Serve or store in airtight container.

Makes 18-20 large (3-inch) cookies. Enjoy!

Note: To ensure a chewy texture, leave the cookies on the cookie sheet to cool.