Nutella-Stuffed Brown Butter Chocolate Chip Cookies with Sea Salt

DifficultyIntermediate

We usually double the recipe, but then again, you can probably tell we bake in large batches.

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Cook Time2 hrs

 2 ¼ cups flour
 1 ¼ tsp baking soda
 ¼ tsp salt
 1 cup butter, unsalted
 1 ¼ cups dark brown sugar
 ¼ cup granulated sugar
 1 1 large egg plus 1 egg yolk
 1 ½ tsp vanilla extract
 1 tbsp 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 or Maldon for sprinkling

1

Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt the butter in a saucepan over medium heat. The butter will begin to foam. Whisk constantly, and after several 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 emit a nutty aroma. Set aside to let it cool.

2

Using a mixer, mix the butter and sugars. Beat in the egg, yolk, vanilla, and yogurt. Add the dry ingredients and fold in the chocolate chips.

3

Chill the dough for 2 hours in the refrigerator, or place in the freezer for at least 30 minutes.

4

Preheat the oven to 350 degrees. Measure about 1 1/2 tablespoons of dough and flatten into a small pancake in the palm of your hand. Place about 1 teaspoon of chilled Nutella in the middle, and fold the dough around it, gently rolling it into a ball, making sure that the Nutella isn’t seeping out. Place on a cookie sheet and gently flatten.

5

Bake the cookies 9 - 10 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. Sprinkle the cookies with salt. Cool the cookies on the sheet at least 2 minutes before transferring to a wire rack.

CategoryCooking Method

Ingredients

 2 ¼ cups flour
 1 ¼ tsp baking soda
 ¼ tsp salt
 1 cup butter, unsalted
 1 ¼ cups dark brown sugar
 ¼ cup granulated sugar
 1 1 large egg plus 1 egg yolk
 1 ½ tsp vanilla extract
 1 tbsp 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 or Maldon for sprinkling

Directions

1

Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt the butter in a saucepan over medium heat. The butter will begin to foam. Whisk constantly, and after several 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 emit a nutty aroma. Set aside to let it cool.

2

Using a mixer, mix the butter and sugars. Beat in the egg, yolk, vanilla, and yogurt. Add the dry ingredients and fold in the chocolate chips.

3

Chill the dough for 2 hours in the refrigerator, or place in the freezer for at least 30 minutes.

4

Preheat the oven to 350 degrees. Measure about 1 1/2 tablespoons of dough and flatten into a small pancake in the palm of your hand. Place about 1 teaspoon of chilled Nutella in the middle, and fold the dough around it, gently rolling it into a ball, making sure that the Nutella isn’t seeping out. Place on a cookie sheet and gently flatten.

5

Bake the cookies 9 - 10 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. Sprinkle the cookies with salt. Cool the cookies on the sheet at least 2 minutes before transferring to a wire rack.

Nutella-Stuffed Brown Butter Chocolate Chip Cookies with Sea Salt

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