I was never allowed nutella as a kid, the idea that it was a chocolate spread freaked my mom out.
“You can’t have the for breakfast, you’re brain will rot! How will you learn anything!?”
Thanks Mom, 4 years of post secondary school later and I’m doing ok, all because I didn’t have nutella for breakfast.
So it’s quite obvious that it’s the kind of thing I totally o.d.ed on whenever I had the chance. I’m not ashamed to admit I’ve dipped chocolate into it and eaten that shamelessly. It was also a certain time of the of the month that makes girls turn into chocolate monsters, but that’s another post.
I wish I could say I got sick of nutella, but that’s just not true. The novelty is definitely not lost on me.
These are one of those cookies you see, dream about and wait for an excuse to make them. When my friend gave me this recipe it was like 10 year-old me and 23 year old got their favourite things and turned them into a cookie. We make a great team. Nutella stuffed chocolate chip cookie would have put mini-me over the moon, the addition of brown butter and sea salt got present me into the kitchen. I await the day that this magical combination of childhood and adult taste collide once again.Until then, I’ll just eat these cookies.
Can I just talk about these for a second though? The chocolate, Oh the chocolate! Your crazy monthly-chocolate-monster will thank you. They’ll thank you more if you make the whole batch and freeze half. Pop them into the oven at the time of need and nobody gets hurt. So where were we? Yes, chocolate! So besides a pile of chocolate with a side of cooke, there’s brown butter, which as we all know, makes everything much, much butter, I mean better. This is of course all wrapped around an oozy, gooey nutella (or peanut butter /nutella combo??) centre. Din’t skimp this part kids, seriously. Sprinkled with sea salt and you’ve got bliss. Share these with anyone and you’re sure to make some new friends.
Nutella Stuffed Brown Butter Sea Salt Topped Triple Chocolate Chip Cookies
From Ambitious Kitchen among every other food blog known to man
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 1/2 cup unsalted butter, browned and cooled
- 1 cup brown 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 (approximately) 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. 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 if you are super eager – I was.
- Pre-schoop your nutella onto a parchment lined plate, let it chill with your dough, this will save a lot of messy heartache.
- 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!
- Try to 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 and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
- Bake the cookies 9-11 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.
- Repeat with remaining dough.
- These cookies freeze really well once you’ve assembled them. Pop out of the oven, bake and they may take an extra few minutes-it’s totally worth the wait!