This cookies are amazing. Seriously amazing. What makes them so amazing. Well, I want to say it is the Nutella, but honestly the sea salt really brings the cookie together. Oh, and the browned butter (which, by the way, will make your kitchen smell fantastic). I had them for the first time last November at a work party and they were so good I asked the guy who made them for the recipe. He politely said he could not claim credit and emailed me the link to Ambitious Kitchen's Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies. I don't know why it has taken me so long to make them, although I did make Nutella Swirl Blondies over the winter which may have unconsciously been linked to the desire for these cookies. Regardless, I plan to make them or some version of them again soon. Such a delicious combination of flavors.
Honestly, they were completely craveable as I made them, but when I make these again I want to try adding the yogurt and more Nutella (I used the amount in the recipe). I did change the brown sugar to granulated sugar ratio a bit to help make them more chewy en lieu of the yogurt. Also, note that the pictures are from after the cookies were completely cooled. They were much more drool worthy out of the oven.
Nutella Stuffed Salted Brown Butter Chocolate Chip Cookies
How I Did It:
2 1/4 cup all purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter
1 1/4 cup + 1 tbsp dark brown sugar
1/4 minus 1 tbsp cup granulated sugar
1 egg + 1 egg yolk
1 1/2 tsp vanilla extract
1/4 cup milk chocolate chips
1/2 cup dark chocolate chips (at least 60%)
1 cup semi-sweet chocolate chips
small jar of Nutella, chilled (I put it in the freezer 30 minutes before using)
1. Make your brown butter. If you have never browned butter, please see here for step-by-step directions. I want to stress the importance of using a skillet/wide pan and not a pot. Once you're done, pour into a large bowl to let it cool a bit (large, so you can just add the rest of the ingredients into it).
2. In a smaller bowl, whisk together flour, baking soda, and salt. Set aside.
3. Pour sugars into the bowl with the butter and beat well. Then beat in egg, yolk, and vanilla.until well combined.
4. Slowly (in 3-4 parts) beat in the dry mixture until just barely combined.
5. With a spoon (and/or clean hands), mix in the chocolate chips.
6. Chill your dough overnight (or at least for 2 hours).
7. When you are getting ready to bake, preheat the oven to 350.
8. Scoop out a large chunk of the dough (at least 1 1/2 tbsps), roll into a ball and then flatten. Scoop out about 1 tsp of the chilled Nutella and place in the center of the flattened dough. Fold the dough around the Nutella, completely covering it. Shape back into a ball, making sure all of the Nutella is covered. Repeat for the remaining dough.
9. Bake for about 10 minutes or until the edges start to darken, but the centers still look slightly uncooked. Remove from oven and sprinkle with coarse sea salt. Let rest for a couple of minutes before transferring to a wire rack to finish cooling.