Ingredients
Method
Start by making the caramel shards
- Line a baking sheet with parchment paper and set aside. Get out all the ingredients for the caramel so they are at the ready.
- In a medium sized saucepan, melt the sugar over medium heat until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all melt down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted, remove the saucepan from the heat and whisk vigorously just until the butter is mostly combined. Then immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Let the caramel sit for 5 minutes before using your hands to break it into small shards. Set aside while we make the cookie dough.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or a silicon baking mat. Set aside.
Make the dough
- In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and espresso powder together on medium high speed until creamy and combined. Mix in ¼ cup of Nutella, followed by the egg and vanilla. Add in the flour, baking soda, and salt and beat on low speed until just combined. Using a large rubber spatula, fold in the hazelnuts, chocolate chips, remaining ¼ cup of Nutella, and roughly three quarters of the caramel shards into the dough. The Nutella should not be fully combined, it should be in streaks.
- Using a cookie scoop or your hands, roll the dough into balls, about two Tablespoons in size. Place on the previously prepared baking sheets roughly two inches apart. Press a few pieces of the remaining caramel onto the top of the cookie dough balls.
- Bake the cookies for 12-13 minutes or until set on the sides. Let the cookies cool on the baking sheet for 5 minutes before enjoying warm (highly recommended!) or let them cool completely and store in an airtight container at room temperature for up to five days.