Nutella Stuffed Browned Butter Chocolate Chip Cookies. Perhaps THE best cookie ever. Of all time. Try it, and you’ll believe me.
I realize that the last recipe I posted was also a chocolatey delicious treat. Believe it or not, we’re still eating our vegetables over here, but I had to share these fabulous cookies.
Every element of these was spot on–the browned butter flavor, the chocolate chip ratio, the creamy nutella filling, and the sea salt finish (for some reason, my salt didn’t show up in the pictures… but it’s there). A-MA-ZING. I loved these! My adaptations were pretty minimal–I only used semi-sweet chocolate chips and I used light brown sugar instead of dark (it’s what I had on hand). They were dynamite! Admittedly, they’re a bit more work than your average chocolate chip cookie, but they were delicious and worth every minute.
Oh, and before I forget, Happy Halloween! We’re celebrating by putting Sophie to bed at her normal time and pretending we’re not home. We haven’t gotten a single trick or treater since we moved here, so we’re not really pretending we’re not home. We’re just hoping no one comes. Because we are Halloween grinches. And don’t like sharing our candy.
Do be sure to allow the cookie dough the full time to chill in the refrigerator. It allows the texture to become just right for stuffing and the browned butter flavor to work its magic.
- 1c butter
- 1 1/4c brown sugar
- 1/4c sugar
- 1 egg + 1 egg yolk
- 1 1/2 tsp vanilla
- 1 Tbsp plain Greek yogurt
- 2 1/4c flour
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1 3/4c semi-sweet chocolate chips
- 1 jar Nutella, chilled in the refrigerator
- coarse sea salt, for sprinkling
- Melt butter in a medium saucepan over medium heat. Continue to cook over medium heat, stirring often, until butter browns (it will begin to foam, and start to smell caramel-y/nutty). Remove from heat and pour into a large bowl (or bowl of stand mixer, if using).
- Mix sugars into the butter until well-blended (you can do this in a stand mixer, with a hand mixer, or by hand). Beat in egg and yolk, vanilla, and yogurt until well combined. Add flour, baking soda, and salt, stirring until just barely combined. Fold in chocolate chips.
- Press plastic wrap against the surface of the dough and chill in the refrigerator 2 hours, up to overnight.
- After chilling, preheat oven to 350 degrees. To form each cookie, measure about 1 1/2 Tbsp of the dough and roll into a ball. Flatten into a disc in the palm of your hand. Place about 1 tsp chilled Nutella in the middle of the dough disc and fold the dough around it, sealing well. Gently roll back into a ball and place on a baking sheet lined with parchment. Gently press down the top of the cookie dough ball to flatten slightly.
- Repeat with remaining dough, with 12 cookies to a baking sheet (you should have about two-dozen cookies).
- Bake cookies 1 sheet at a time at 350 degrees for 9-11 minutes, or until the edges of the cookie are golden brown. The centers will still look slightly underdone, but will continue to set on the warm baking sheet as they cool. Cool cookies 1-2 minutes, sprinkle with a little coarse salt for garnish, and transfer to a wire rack to continue cooling. Repeat with second baking sheet.
I baked one batch after 2 hours of chilling and the second batch after allowing the remaining dough to chill overnight. I thought both turned out beautifully. You can do whatever time permits.
These cookies also freeze well, so you can certainly make them ahead of time if needed.
Recipe adapted from Ambitious Kitchen