I have been on the hunt for the perfect chocolate chip cookie and I’ve found it… the most delicious chocolate chip cookie EVER.
Nutella on anything is amazing- then you stuff it inside a chocolate chip cookie and you’re on cloud 9. I found this recipe on Ambitious Kitchen yet another one of my new favorite blogs. Two tricks to this recipe, browning the butter before mixing it with the sugar gives the cookies a wonderful nutty flavor and making sure to refrigerate the dough before baking it keeps the cookies chewy and plump!Three different kinds chocolate chips (dark, milk and semi-sweet) combine for awesomely chocolatey cookies.
I don’t know if I’ll make a normal chocolate chip cookie again! sprinkling the cookies with some coarse sea salt gives that salty sweet combination that I love! Gooey and delicious, you’ll be addicted too!
Nutella Stuffed Brown-Butter Sea Salt Chocolate Chip Cookies:
- 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
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
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 (I tried putting mine in the freezer the first batch and found it was nearly impossible to work with the dough- so try to leave enough time to put dough in the refrigerator even if its only for 1 hour).
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. 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. Bake the cookies 9-13 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. I continued my holiday baking with an updated version of the chocolate cinnamon pretzels I blogged on before. This time I used pretzel thins which catch even more cinnamon, sugar and chocolate! I crushed up some candy canes and sprinkled them on top! Its a great combination! I’ve packaged up all my holiday goodies! Happy Holidays everyone!