Nutella Stuffed Brown Butter Chocolate Chip Cookies

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I know, I can be pretty mean sometimes. Fresh off of your Valentine’s sugar overload, and I’m sharing chocolate chip cookies with you that not only have brown butter in them but are also stuffed with Nutella. For real?! I don’t think I can ever go back to a plain chocolate chip cookie ever again. Browning the butter (which in case you didn’t know is a favourite pastime of mine) really takes the cookie dough to another level by adding an intoxicatingly nutty scent and flavour that is perfectly complemented by a dollop of Nutella. I can’t get over how much awesomeness is packed into each cookie.

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Piping out the Nutella in advance and freezing it makes it much easier to put these cookies together. I will warn you though that frozen Nutella doesn’t stay frozen for long, so work quickly and keep half of the Nutella dollops in the freezer until you need them. Enjoy!

Nutella Stuffed Brown Butter Chocolate Chip Cookies

Yields: about 2 dozen cookies

Ingredients:
Chocolate hazelnut spread (such as Nutella), about ½ cup
1 cup (16 tbsp.) unsalted butter
2¼ cups all-purpose flour
1¼ tsp. baking soda
½ tsp. coarse sea salt, plus more sprinkling
1 cup light brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2½ tsp. vanilla extract
1 tbsp. greek yogurt or sour cream
1 cup semisweet chocolate chips
¾ cup dark chocolate chips

Directions:
Line a baking sheet with wax or parchment paper.  Place chocolate hazelnut spread in a plastic bag toward one corner of the bag.  Twist so that it does not squeeze out of the top.  Snip one corner off the end of the bag.  Pipe small dollops of the spread onto the wax paper, about 1-1½ teaspoons each.  You will need about 2 dozen.  Transfer the baking sheet to the freezer and let sit until firm, about 2 hours.

Place the butter in a medium to large skillet over medium heat.  Melt the butter completely.  Continue to cook, whisking frequently, until the butter foams, bubbles slightly, and begins to brown.  Continue whisking until the butter is evenly browned, being careful not to burn.  Remove from the heat and let cool.

Line baking sheets with silicone baking mats or parchment paper.  In a medium bowl, whisk together the flour, baking soda and salt.  In the bowl of an electric mixer, combine the sugars and the brown butter.  Mix on medium speed until well blended and smooth.  Blend in the egg and egg yolk, scraping down the bowl as needed.  Blend in the vanilla and greek yogurt.  With the mixer on low speed, blend in the dry ingredients just until incorporated.  Fold in the chocolate chips.  Chill the dough briefly, about 30 minutes.

Preheat the oven to 350˚ F.  Use a medium dough scoop (about 2 tablespoons) to scoop a portion of cookie dough.  Press an indentation into the center of the dough ball to create a bowl shape.  Place a dollop of the frozen Nutella in the indentation and pinch together the edges of the cookie dough over the top to completely seal it in the center.

Place the shaped cookies on the prepared baking sheets, 2-3 inches apart.  Bake until the cookies are golden brown and set, rotating the pans halfway through, about 14 minutes total. Let sit a few minutes, then transfer to a wire rack to cool.  Repeat with the remaining dough as needed (if you can resist eating it.)  Be sure to replace the remaining Nutella dollops in the freezer while waiting for cookies to bake.  It softens fairly quickly otherwise.

—SOURCE—
Annie’s Eats, from Ambitious Kitchen

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8 Comments

  1. Wow! Those look so decadent-yum!

    Reply
  2. I think I need to get another jar of nutella just to make these cookies :)!

    Reply
  3. This is definitely a recipe I am going to try! “…awesomeness is packed into each cookie” ha ha ummm yes please!

    Reply
  4. Holy mother of mercy, these are some crazy amazing cookies! For someone who bakes as much as me, can you believe I’ve never browned butter before?! I know – it’s insane! I need to make these cookies asap.

    Reply
  5. haha I need to add this to my go-to cookie list–sounds soo good!

    Reply
  6. Omg that first picture is just perfection. I want that puffy cookie in my face!!! I am always scared away from these types of cookie recipes (it must be the “nutella-stuffed” or the “5 lbs of butter”), but I really should just take the plunge and make them because they look AMAZING. And I will be craving them for the next 6 hours until I get off work and make them!!

    Reply
  7. I love nutella, I have to try this recipe asap. Thank you!

    Reply

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