Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies
By Marnie Consky. Original recipe by Ambitious Kitchen
Nutella is stuffed between a hazelnut brown butter flavor enhanced chocolate chip cookie then sprinkled with sea salt.
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of 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 (you can also use chocolate chunks)
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips (I used ½ cup walnuts instead)
1 jar of Nutella, chilled in refrigerator (see below for notes on this)
Coarse sea salt for sprinkling
Whisk together the flour, baking soda, and salt in a bowl and set aside.
Make 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.
Add the dry ingredients slowly and 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 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand.
(Let the dough soften for about 5-10 minutes when you take it out of the refrigerator. Instead of rolling and flattening, I roll the dough into a ball and make a thumbprint indent into which I can place the Nutella – see below)
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. (The chilled Nutella is hard to scoop evenly. I recommend chilling the Nutella, then taking a melon baller to scoop out ~ 1tsp balls. Place on a foil sheet and either refrigerate or freeze. This can be done ahead of time. Makes it MUCH easier to then just stick the Nutella balls right into the thumbprint part of the cookie dough, and fold the cookie dough over it or add more dough to cover).
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!). (I use the bottom of a glass to gently flatten)
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.