This cookie might be the best thing that has ever happened to me.
Yes, it is exactly as amazing as it sounds and looks.
Be prepared to get messy when you make these, because they are not that easy to stuff-BUT IT IS SO WORTH IT!
I found the recipe for these cookies here, and I changed around a few things to my liking. The results were unbelievable. Make these. And please do realize that they don’t have to look perfect because as long as you don’t burn em, they will taste great.
I love sweet and salty so much and I am OBSESSED with nutella. This cookie is all of the good things about sweets mixed into one baked good.
So gooey and chewy and mmmmmm!!!
Browned Butter Chocolate Chip Cookies Stuffed with Nutella and Topped with Sea Salt
Recipe from Ambitious Kitchen
Makes: about 18 palm-sized cookies
2 1/4 cup all purpose flour
1 1/4 tsp baking soda
1/4 tsp kosher salt
2 sticks unsalted butter
1 1/4 cup dark brown sugar (packed)
1/4 cup white sugar
1 large egg plus 1 large egg yolk
1 1/2 tsp vanilla extract
1 tbsp plain 0% greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup bittersweet chocolate chips
1 jar nutella, refrigerated (cold makes it easier for stuffing)
Course sea salt
In a large bowl, whisk together flour, baking soda, and salt.
Melt butter in large saute pan over medium heat. Once melted, whisk constantly. Butter will begin to foam and then brown. Never stop whisking! As soon as butter has nutty aroma and begns to brown, remove from heat and immediately transfer to bowl. Set in refrigerator to cool for a couple of minutes.
Once butter is cooled mix butter and sugars with an electric mixer until blended. Add egg, egg yolk, vanilla, and yogurt and mix until combined. Slowly add the dry ingredients a little bit at a time and mix on low speed until just combined. Stir in chocolate chips.
Chill dough for two hours in the fridge.
Preheat oven to 350. Grab a handful of dough and flatten in your hand (as pictured). Place 1 tsp of nutella in the middle. With the dough in your hand, start squeezing your hand together to bring dough edges toward each other. There will still be a little nutella coming out of the top at this point. Grab a small additional piece of cookie dough and flatten and cover exposed nutella. Combine dough into ball and make sure no nutella is spilling out. If nutella is spilling out, add more dough to cover. The cookie dough ball will end up being fairly large-and that’s okay! I fit about 6 of these cookie dough balls on a sheet pan so I made 3 batches (18 total).
Bake cookies for about 14 minutes. This was the number that worked best for me, but it may be a different amount of time needed depending on the size of the dough balls and your oven. Be sure to monitor cookies and remove once edges just start to begin to brown. Once cookies are finished baking, immediately sprinkle with sea salt (a little goes a long way). Let sit on pan for 2 minutes and then remove to wire cooling rack. Repeat for remaining dough.