📖 Instructions

1. Prep the rhubarb: Wash the rhubarb stalks thoroughly. Trim off the ends and any tough strings. Dice the rhubarb into small, 1/4-inch pieces. The size is important, larger pieces will make the cookies soggy.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't skip this step, it's key for light cookies. I once forgot and they came out flat! A stand mixer is great if you have one, but a hand mixer works just fine, too.
3. Add egg and vanilla: Beat in the egg and vanilla extract until well combined. Make sure the egg is at room temperature for better emulsification. What does this even mean? Well, basically it mixes better! Also, don't overmix here.
4. Incorporate dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough; overmixing can lead to tough cookies. I like to stop mixing when there are still streaks of flour and then gently fold in the rest with a spatula.
5. Fold in rhubarb: Gently fold in the diced rhubarb. Distribute it evenly throughout the dough. The dough will be slightly sticky at this point, and that's okay. Resist the urge to add more flour unless it's uncontrollably sticky.
6. Swirl in chocolate hazelnut spread: Drop spoonfuls of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Using a small spoon or knife, swirl a dollop of chocolate hazelnut spread on top of each cookie. Don't overdo the swirling, a little goes a long way. You want to see streaks of chocolate, not have the whole cookie covered.
7. Bake the cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times may vary depending on your oven. Remember that ovens are different, so keep an eye on the cookies. I usually set a timer for 10 minutes and then check them every minute after that.
8. Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still soft. Patience is a virtue, people! Seriously, these are better when cooled.