Nutella & Sea Salt Cookies

I am a cookie fiend. I could quite happily eat nothing but cookies forever and these are the cream of the crop. Everyone who has eaten these has dubbed them their favourite cookie, can you get higher praise?! Especially coming from a girl that bakes like there's no tomorrow.

These cookes are the perfect combination of sweet and salty, if you like salted caramel you will loooove these. This combination makes them dangerously addictive. Thank god bikini season is over. I'm making a batch of these and getting my fat pants on. Some people don't like the idea of sprinkling salt on an already beautiful cookie but trust me om this, it is to die for. To be honest, they're still absolute A* cookies even if you choose to omit the sea salt (which I obviously don't think you should). It uses all of my favourite methods to make ridiclously soft and chewy cookies. The best kind of cookie. If there was a cookie kingdom, this would be the supreme leader. Yeah. It's that good.

Ingredients

Makes approximately 20-24 cookies)

115g salted butter, softened

150g brown sugar (preferably light)

100g granulated sugar

1 egg + 1 yolk

1 tsp vanilla bean paste or 2 tsp vanilla extract

150g nutella (or other chocolate spread) divided in half

300g plain flour

1 1/4 tsp baking soda

1 tsp cornstarch

200g (apprx) chocolate chips, plus a few extra to decorate

sea salt

 Method

This method is easier with a mixer but it can definitely be made my hand, will just need a bit of elbow grease! Preheat the oven to 180c.

Cream both sugars with the butter until light and fluffy before beating in the egg and yolk and the vanilla extract. Then add 75g (half) of the Nutella and the chocolate chips and mix until combined.

Combine the dry ingredients (flour, baking soda, cornstarch) in a large bowl and gradually add to the dough mixture while mixing on a low speed. Next add the rest of the Nutella and streak it through the mixture - don't over mix! You should see pretty swirls of Nutella throughout.

Scoop balls of the mixture and roll into balls. About 1 tbsp per cookie is ideal but I have made them both bigger and smaller. This is my preferred size. Place them on a baking mat and bake in the middle shelf of an oven for 10 - 12minutes, turning the tray half way through if your oven has hot spots like mine. (Damn hot spots).

Take them out of the oven when the edges look cooked after approximately 10 minutes. They may still look uncooked but that's okay! Did you know cookies continue to cook after they come out of the oven? While they are still soft, press a few more chocolate chips into the tops of each one. It just looks so much prettier, and sprinkle a pinch of sea salt on the top of each. DELICIOUS.

I really hope you enjoy these cookies as much as we do!

T. xxx

Adapted from Sally's Baking Addiction.