Quite possibly the best cookie ever. No more needs to be said.
- 1 and 1/3 cups all purpose flour
- 1/4 cup malted milk powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 3/4 cup plus 2 tablespoons packed dark brown sugar
- 2/3 cup nutella
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips
- 2/3 cup caramel bits (or baking caramels cut into tiny pieces)
- Sea salt, for topping
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, malted milk powder, baking soda, and salt until well blended.
- Use a hand mixer to cream together the butter and both sugars in a separate bowl until completely smooth.
- Add the nutella to the butter mixture and mix with the hand mixer until fully combined. Add in the egg and vanilla and continue to mix. Then, slowly add in the flour mixture. Mix until it all is just incorporated, but don’t over-mix.
- Stir in the chocolate chips and caramel bits until evenly distributed. Take tablespoons of dough and drop them onto the parchment paper-covered baking sheets, spacing them out about 2 1/2 inches apart and away from the sides of the sheet. You may have to do multiple batches– don’t try to squeeze them all in.
- Bake 10-13 minutes. Remove from the oven and sprinkle with a bit of sea salt. They will still be very, very soft. Leave them on the cookie sheet for about 15 minutes, or until they are solid enough to eat.