Nutella Stuffed Brown Butter and Sea Salt Chocolate Chip Cookies
Author: Monique/Ambitious Kitchen
I am not a huge chocolate fan and these are really good.
Ingredients
- 2¼ cup all-purpose flour
- 1¼ teaspoons baking soda
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1¼ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1½ teaspoons vanilla extract
- 1 tablespoon plain Greek yogurt
- ¾ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
Instructions
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- 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.
- Add the dry ingredients slowly
- Beat on low-speed just until combined.
- Gently fold in all of the chocolate chips.
- Chill your dough for 2 hours in the refrigerator, or place in freezer for 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 1½ 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.