Ingredients:

  • 1/2 cup hazelnut cocoa spread
  • 1/4 tsp sea salt
  • 1 cup cold unsalted butter, cubed
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated white sugar
  • 2 large eggs, cold
  • 1 tbsp pure vanilla extract
  • 3 cups all-purpose flour
  • 3/4 cup cake flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups semi-sweet chocolate chips
  • 1/2 cup crushed mini pretzels
  • 1/2 cup crushed potato chips

Instructions:

  1. On a small plate lined with parchment, scoop 8 individual tablespoons of hazelnut spread and sprinkle with sea salt. Place in the freezer immediately until firm.
  2. In a stand mixer, beat the cold, cubed butter with light brown sugar and granulated sugar for 4–5 minutes on medium-high until a gritty paste forms.
  3. Add the cold eggs and vanilla extract to the butter mixture, mixing only until just combined.
  4. Incorporate the all-purpose flour, cake flour, cornstarch, baking soda, and salt. Mix on low speed until a few streaks of flour remain.
  5. Fold in the semi-sweet chocolate chips, crushed mini pretzels, and crushed potato chips by hand or on the lowest mixer setting.
  6. Divide the dough into 8 large portions (approx. 160g each). Flatten each portion, place a frozen hazelnut core in the center, and seal the dough around it to form a tall ball.
  7. Bake in a preheated oven at 400°F (200°C) for 10-12 minutes or until the edges are just barely golden but still look slightly soft.