Ingredients (makes 24 cookies)

2 1/4 cups all purpose flour

1 1/4 tsp. baking soda

1/4 tsp. salt

1 cup unsalted butter

1 1/4 cups packed dark brown sugar

1/4 cup white sugar

1 large egg plus 1 egg yolk

1 1/2 tsp. vanilla extract

1 tbsp. plain Greek yogurt

2 cups semi-sweet or dark chocolate chips

1 13-oz jar of Nutella, chilled in the refrigerator

Steps

1 |Whisk together the flour, baking soda, and salt in a medium size bowl and set aside.

2 |Melt butter in a small saucepan over medium heat. The butter will foam and bubble—don’t worry, just make sure you continue to whisk as it melts.

3 |After a few minutes, the butter will begin to darken on the bottom. As soon as the butter has turned brown, remove the pan from the heat and transfer the butter to a bowl. Keep whisking to avoid burning.

4 |With an electric mixer, beat the butter and sugars in a large bowl until they are thoroughly blended. Add in the vanilla, yogurt and all of the egg. 

5 |Add the dry ingredients a little at a time and beat on low-speed until combined. Fold in all of the chocolate chips.

6 |Form the dough into roughly four equal balls, cover them in plastic wrap and chill for 30 minutes in the refrigerator. While you wait, line two baking sheets with parchment paper and preheat the oven to 350°F (180°C).

7 |Take one of the dough balls out. It will seem hard, but not to worry! Take about 1 1/2 tablespoons of dough and roll it into a ball. Then, flatten it put about a teaspoon of chilled Nutella in the middle. Fold dough up around it

and roll it into a ball—it won’t be perfect, but that’s okay. Make sure the dough completely covers the Nutella.

8 |Place the filled dough balls on a cookie sheet about two inches apart, then flatten each just a little bit (be careful not to squish out the Nutella!). Bake the cookies for about 10 minutes until the edges of the cookies begin to turn golden brown. Enjoy.