For 8 giant cookies
1 cup cold, diced butter
1 cup brown sugar
1 cup white sugar
1 ½ cups cake flour (regular flour can be substituted)
1 ½ cups flour
1 teaspoon corn starch
¾ teaspoon baking soda
½ teaspoon salt
2 cups dark chocolate chips
2 cups pecans (or other nuts)
1 cup hazelnut spread (Nutella, or Juliette’s Tartinette), frozen, and divided in 8 portions
Preheat the oven to 410.
In a stand mixer, combine the butter, the brown sugar and the white sugar, and beat until they form a dough.
Still mixing, add the eggs one by one, then the flours, the corn starch, the baking soda, and the salt. Finally, add the chocolate chips.
Remove the dough from the bowl, and divide in 8 portions, forming the into rough balls then flattening them. Reserve in the fridge for at least 5 minutes.
Take the dough balls out of the fridge and push in the center of each one a portion of the frozen hazelnut spread. Close each ball around the spread, making sure it is well closed, and place on a baking sheet.
Cook for 10 minutes (exact time will vary depending on your oven), then remove from oven and let cool. Enjoy while still warm!