I follow Annie's Eats on Facebook and when she posted a photo of Nutella stuffed cookies the other day, I had to make them immediately. And by immediately I mean I made them a few days later because I didn't have Nutella in the house. I'd actually never tried Nutella before. Thank you, Annie, for introducing me to yet another treat destined to live on my hips. I ate a spoonful today. I may have to throw away the rest of the jar tonight!
Nutella Stuffed Brown Butter Chocolate Chip Cookies w/ Sea Salt
adapted from Annie's Eats
Jar of Nutella
1 cup unsalted butter
1 c. light brown sugar
1/2 c. sugar
1 large egg plus 1 egg yolk
2 1/2 t. vanilla
1 T. greek yogurt or sour cream
2 1/4 c. all-purpose or white whole wheat flour
1 1/4 t. baking soda
1/4 t. sea salt, plus more sprinkling
1 c. semisweet chocolate chips
1 c. mini chocolate chips
1. Lay a piece of parchment paper or silpat on a cookie sheet. Using a small spoon drop dollops of about 1-2t. of nutella on the sheet. Neatness does not matter. Place in the freezer until firm, about 2 hours.
2. In a frying pan, melt the butter over medium heat. Stir constantly as bubbles form and the butter begins to turn brown. Remove from the heat when the butter turns brown, don't burn it! Set it aside to cool a little.
3. In a mixer fitted with the paddle attachment, beat sugars and butter until well combined. Add the eggs and vanilla, beating until fluffy. Mix in yogurt or sour cream
4. Stir in dry ingredients until combined, making sure to scrape down the sides and bottom of the bowl.
5. Add chocolate chips. Cool in the refrigerator slightly, if the dough is still warm from the melted butter.
6. Using a medium cookie scoop, scoop cookie size pieces of dough. Flatten each cookie and place one dollop of Nutella in the center. Pinch the cookie dough around the Nutella to completely encase it in cookies.
7. Bake at 350 degrees for 8-10 minutes depending on the size of your cookie dough scoop - you want the cookies to be just set in the center as with any chocolate chip cookie.
8. As soon as you remove the cookie sheet from the oven, sprinkle each cookie with sea salt, kosher salt or some other large-grain salt (I used "Real Salt" that my mom brought me from Utah)