YinofYang
4 years ago10,000+ Views
Nutella-Stuffed Brown Butter & Sea Salt Chocolate Chip Cookies
Ingredients 2-¼ cups All-purpose Flour 1-¼ teaspoon Baking Soda ¼ teaspoons Salt 1 cup Unsalted Butter 1-¼ cup Dark Brown Sugar ¼ cups Granulated Sugar 1 Egg 1 Egg Yolk 1-½ teaspoon Pure Vanilla Extract 1 Tablespoon Plain Greek Yogurt ¾ cups Semi-Sweet Chocolate Chips ½ cups Milk Chocolate Chips ½ cups Dark Chocolate Chips 1 jar Nutella, Chilled In Refrigerator, 13 Ounce Jar Coarse Sea Salt, For Sprinkling Preparation 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 the pan from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a large bowl to prevent burning. Set the butter aside to cool for a few minutes. With an electric mixer, mix the slightly cooled butter and sugars until thoroughly blended. Beat in the egg, 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 the 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 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 the dough around it then gently roll into a ball. It doesn’t have to be perfectly rolled but make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on a non-stick or parchment paper-lined 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. Best if served a tiny bit warm.
5 comments
OMG, i love chocolate chip cookies that are still warm and gooey...just melts in your mouth.
4 years ago·Reply
the dough is chilling in the fridge as we speak. .. and if the taste of it is any indication to its final product. . then these cookies will be off the chain!
4 years ago·Reply
@cheerfulcallie Heck yeah. Warm cookies are the best. @pinkdove You made this?! That is so awesome! How was it? Did you take any pics?
4 years ago·Reply
@yinofyang. yes my daughter and I made them together .... she loved them! So did my co workers and the some nurses at a hospital. .. these are the perfect chocolate chip cookies! but no I forgot to take pics although they actually turned out the same as the pics on the post.
4 years ago·Reply
@pinkdove Oh, wow! That's really cool. Omg, I'm sure they did. It looks like heaven to me. Fantastic! Let me know if you try any of the other Nutella recipes.
4 years ago·Reply
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