This is the only cookie recipe you need this holiday season. A chocolate chip cookie amped up with brown butter, then stuffed with nutella and sprinkled with sea salt. I couldn’t wait to share these with you. These are some of the best cookies I have ever made! The classic combination of sweet and salty can’t be beat. I don’t know why I didn’t think to sprinkle sea salt on a chocolate chip cookie sooner. Genius. The nutella inside adds a sweet bonus when you bite into the cookie. Complete gooey chocolate perfection. I mean look at that warm nutella center! Totally drool-worthy!
If you are new to browning butter, check out this post. I have never used brown butter in a cookie recipe before, but it adds such amazing flavor. The nuttiness of the butter mixed with the brown sugar and vanilla gives this cookie a richer flavor than your average chocolate chip cookie. If you are not a fan of nutella, just follow the recipe, but leave the nutella out.
These cookies would make an amazing gift. They are such a special and fun twist on a classic chocolate chip cookie and friends and family are guaranteed to love them. I found these awesome free printable gift tags from Paper Crave. I printed them out and then attached them to colored paper to spice them up a bit. I hole punched them, so that I could easily use ribbon to attach them to gifts. A super easy and fun way to add a personal touch to any gift!
It’s December and that’s as good an excuse as any to bake up some cookies. This recipe is sure to become one of your favorites! They are simply the best and I would never steer you wrong when it comes to something as serious as cookies!
Nutella-Stuffed Brown Butter and Sea Salt Chocolate Chip Cookies
Yield: 2 dozen cookies
2 1/4 cups all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
2 sticks unsalted butter
1 1/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 tsp. vanilla extract
1 Tbsp. plain greek yogurt
3/4 cup semi-sweet chocolate chips (I didn’t have milk or dark choc., so I just used 1 3/4 cup semisweet)
1/2 cup milk chocolate chips
1/2 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. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and gives 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 fitted with a paddle attachment, 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.
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. 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. The top only needs to be slightly flattened.
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.