Yield: 2 dozen cookies

Method:

Preheat oven to 350ºF. Line cookie sheets with parchment paper. Do not spray sheets.



Using a stand mixer fitted with the paddle attachment, cream butter and all sugars (granulated, light, and dark brown) until light and fluffy. Add the eggs one at a time until combined, than add the vanilla extract.


Combine all the dry ingredients (flour, salt, baking soda), whisk to remove lumps, and add to the above mixture. Mix just until combined.


Take off the mixer and fold in gianduja chunks.


Using a small scoop, spoon dough onto cookie sheet with about 2 inches between each cookie. Bake until cookies are lightly golden brown around the edges, about 10 minutes. Let cookies rest for 2 minutes before removing from cookie sheet.