Nutella Chocolate Chip Cookies

Preheat oven to 350 degrees F. Line a baking sheet (or two if you have them) with parchment paper.
Whisk together the flour, baking soda, and salt in a small bowl; set aside.
In an electric mixer fitted with the paddle attachment, beat butter for about 1 minute until smooth. Add sugar and brown sugar and beat on high speed about 3 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Add the egg and vanilla, mixing on medium speed until emulsified. Scrape down the bowl again, then add Nutella and mix until well combined.
Add flour mixture and mix on low speed until just incorporated and no streaks of dry flour remain. Fold in mini chocolate chips.
Using a small (#60) cookie scoop, scoop the dough into 1-inch balls and place on prepared baking sheet, leaving about 2 inches of space between cookies to allow for spreading. Press a few more chocolate chips into the top of dough balls if desired.
Bake 6 to 7 minutes or until tops are puffed and slightly crackled and edges are just starting to darken a shade. I like to lift and drop the baking pan to deflate some of the excess air at about 6 minutes, then rotate the pan and cook for a minute more. Give it one more bang at 7 minutes before pulling it out of the oven.
Remove from oven and immediately swirl a round cookie around the baked cookies to give them a perfectly round shape. Sprinkle with flake salt if desired. Let cool on baking sheet 5 to 10 minutes, then transfer to a wire rack to cool completely.
Cookies are best enjoyed within a day or two, but will keep, refrigerated in an airtight container for up to 5 days or frozen for up to a month.

Ingredients

Instructions