Hello beauties! Let’s
keep this fall time posts going, shall we? During fall, there’s nothing better
than wearing cozy outfits and baking! I love the smell of freshly baked
cookies(way better than a Bath & Body Works candle!) So as I was on Pinterest
and an amazing picture caught my eye. That picture was of Nutella-stuffed brown
butter + sea salt chocolate chip cookies! Doesn’t that sound divine? Anyway, I
want to share with you guys the recipe from Ambitious Kitchen but before that I
will show you the pictures of these pieces of heaven!
Nutella Stuffed Brown Butter + Sea
Salt Chocolate Chip Cookies {The Best Cookies in The World}
Author: Monique
Recipe type: Dessert, Cookie
Prep time: 2 hours
Cook time: 10 mins
Total time: 2 hours 10 mins
Serves: 2 dozen cookies
Nutella is stuffed between a
hazelnut brown butter flavor enhanced chocolate chip cookie then sprinkled with
sea salt.
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 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 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.
If you aren’t a fan of Nutella(which is crazy to even say)
you can try this Peanut Butter + Sea Salt Chocolate Chip Cookie from AmbitiousKitchen as well.
I tried out the peanut butter version yesterday, and they came out amazing! They don't look quite like her cookies, but when does that ever happen? Here is a picture of my final result:
If you try this recipe out or just think it sounds incredibly amazing,
leave a comment below!
-Emily
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