I understand that the identify of this recipe is a touch absurd and dramatic, but I couldn’t think about some other manner to present this cookie to you.
Quite frankly, this is a chocolate chip cookie with the intention to trade your life.
These cookies took place whilst my buddy requested me to bake some thing that he could bring to an occasion he changed into going to. Of path, anytime a person asks me to make a dessert I generally turn out to be baking my famous brown butter + sea salt chocolate chip cookies (because they may be clearly extra special); however, I desired to do something a little exclusive with the cookies that could be quite sudden and scrumptious.
So off to the grocery save I went, wherein I proceeded to pace the baking aisle for an awesome hour. I kept setting matters in my basket and taking them out. No real marvel there, the grocery keep is my sick obsession. I think I need to stay there.
Then I found out that there is one scrumptious little nut butter that isn’t featured in any of my recipes: NUTELLA! I positioned a jar in my basket and ran to the test out lane actually giddy about what was going to take vicinity. I suggest, turned into I absolutely going to stuff Nutella in the center of a cookie?! I couldn’t wait! I’m now not kidding… I simply couldn’t wait; I ate a few Nutella at the way home from the store. After all, flavor trying out is genuinely essential.
Once I got home, I popped the jar of Nutella within the refrigerator so that it would be easy to scoop out and place in the center of the cookies. Next I begin to brown some butter. I ought to word that browning butter is a important part to the taste of these cookies; it brings out a nutty, caramel taste. The French even call brown butter beurre noisette, which translates to hazelnut butter. How ideal is that given that these cookies are stuffed with a chocolate hazelnut butter!?
Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
Whisk together the flour, baking soda, and salt in a bowl and set aside.
Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process.
After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined.
In a large bowl, whisk together flour, baking soda and salt. Slow add the dry ingredients to wet ingredients and mix on low until well combined. Add the chocolate chips and mix again until just combined.
Cover your bowl and chill your dough for 2 hours in the refrigerator, or place in freezer for 20-30 minutes if you are super eager, although I cannot promise the same results if you do this.
Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball.
Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary.
Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt.
Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
If dough is hard once chilled, place out to thaw for 20-30 minutes or until you can work with it.
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