Evil and naughty.
Those are the two words that come to mind when I think about these Nutella stuffed browned butter chocolate chip cookies. So if you came here looking for something healthy today, I’m sorry to disappoint. Because you are getting the exact opposite my friends.
Say hello to a ridiculously, insanely delicious cookie. These are far from healthy, but oh so amazing, especially if you are a huge fan of Nutella like we are. If you’re not, then feel free to leave out the “stuffed” part and just bake up the cookies, but you are missing out on oozing, warm, hazelnutty deliciousness. Or go ahead and stuff it with whatever your little heart desires.
Stuffed cookies kind of rock if you ask me (probably even more so than stuffed crust pizza). Biting into a warm stuffed cookie and getting a mouth full of whatever it is stuffed with is a really good thing. These cookies are downright sinful and you’d better have some self-control the day you make them or you might eat way more than you should.
Chocolate Chip Cookies
- 2¼ cup all-purpose flour
- 1¼ tsp. baking soda
- ½ tsp. salt
- 2 sticks (1 cup) unsalted butter
- 1¼ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1 tablespoon plain greek yogurt (I used sour cream)
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ¼ cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- Place butter in a saucepan over medium heat, swirling pan occasionally to melt. Once melted, watch carefully, until butter foams and just turns a golden brown color (little brown bits will start to form around the sides and bottom of pan).Transfer the butter to a bowl and 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/sour cream 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.
- While dough is chilling, measure out about 1 teaspoon dollops of Nutella onto a lined cookie sheet (I used two spoons to do this.) Place cookie sheet in the freezer and leave until dough is chilled and ready to use.
- When dough has chilled for 2 hours, measure about 1½ 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 wrap/fold dough around it; gently roll it back into a ball (it doesn’t have to be perfectly rolled). 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 slightly and gently with your hand.
- Bake the cookies at 350 degrees for 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.
Freezing the dollops of Nutella is so key here. It is so, so much easier to wrap the cookie dough around the balls of Nutella if it's frozen. Don't skip this step.
If you don't have dark chocolate chips, just add extra semi sweet.
Recipe Source: Adapted slightly from Ambitious Kitchen