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1
Note: Prep and cook times do not include the 24 to 36 hours needed to refrigerate the dough.
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Preheat oven to 375 degrees (F).
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Combine flour and baking soda in a bowl. Whisk and set aside.
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4
Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep swirling until butter has a dark golden brown color and a nutty aroma, about 1 to 3 minutes. Transfer it to a bowl and mix in the remaining butter until melted.
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5
Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You'll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture.
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6
Gently stir in the flour and baking soda just until combined. Make sure dough is cool before stirring in the Nutella chips and nuts, if using.
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7
Cover the dough with plastic wrap and store in the refrigerator for 24 to 36 hours.
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8
Preheat oven to 375 degrees. Form dough balls about 3 tablespoons in size (I use an ice cream scoop) and place them on a lined baking sheet about 2 inches apart. Bake at 375 degrees for 14-16 minutes (mine took 15 minutes), then put the baking sheet on a cooling rack and let the cookies cool on the sheets.
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9
Makes about 12 to 16 cookies, depending on the size of your scoop.
