I never understood how a single person would willingly select a hazelnut spread over a creamy, dreamy pile of peanut butter- let alone entire countries.
My foreign language teacher in school had explained to me that most European kids would not only pick Nutella first, but would then have to ask what peanut butter even was, just as I had asked her moments prior what exactly Nutella was.
Years later, I am not only eating Nutella, but seeking out as many ways as possible to shove it into other things equal in deliciousness.
Sure, the one time a teacher mentions chocolate in class, I remember it for eternity, yet the years of foreign language instruction falls into the empty abyss in my mind.
Well, on the plus side, thanks to my teacher’s dedicated work, I am now able to share with you these amazing Stuffed and Salted Nutella Brown Butter Chocolate Chip Cookies.
It will take but one bite of these golden treasures to make a delectable, indelible impression in your mind as well.
Hold one up to your nose and you’ll smell that deep cookie dough flavor typically only captured by walking by those popular mall cookie stores. Chocolaty, sweet and nutty.
Their overall appearance is what I think most people aim for when baking a chewy cookie: even-colored on both top and bottom with a light brown, chubby surface. One would almost guess that a wheat flour of some sort was involved, but it’s really the gradients of brown sugar at work here.
They are crispy on the edges and chewy in the center with a molten hazelnut chocolate lava oozing inside. With one bite you’ll experience the sweetness intensity becoming more balanced as the salt dissolves while you chew, providing a wickedly good salty sweet combo- and this sprinkling is essential for the full flavor experience.
Stuff your brain with these steps:
Collect all things brown from your cupboards.
(Feel free to save the brown palette for food inspired paint swatches…I think “Semi Sweet Sienna” may go in my hall. I’ll keep you posted.)
Then unite a European staple with one of the American variety.
Round ’em up. Suck ’em down. YUM.
Nutella Brown Butter Chocolate Chip Cookies
Nutty and chocolate-packed, these stuffed gems are quite the satisfying bite. A creamy hazelnut filling gets hidden in the center of brown sugar chewy cookies for ultimate comfort cravings. Top with sea salt for a sweet and salty pairing made in heaven.
Recipe adapted from Ambitious Kitchen
- 2 1/4 C flour
- 1 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 C butter
- 1/2 C light brown sugar
- 3/4 C dark brown sugar
- 1/4 C granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 1/2 tsp vanilla
- 1 T greek yogurt
- 1/3 C dark chocolate chips
- 1/3 C milk chocolate chips
- 1/2 C semi-sweet chocolate chips
- 1 jar nutella
- fleur de sel, for sprinkling on top
- Brown butter over the stove, slowly. Don’t forget to whisk constantly and remove immediately once browned so as not to burn the butter. Allow butter to cool to room temperature.
- Whisk together the flour, baking soda and salt. Set aside.
- Beat the sugars with the cooled butter until thoroughly creamed. Add the eggs, vanilla and yogurt and beat thoroughly. Remove mixture from the stand mixer if you are using one and stir in the dry ingredients until just combined. Fold in the chocolate chips.
- Refrigerate cookie dough, covered, in fridge for 2 hours. This is absolutely necessary, otherwise the butter will spread into flat cookies, revealing the secret filling. While chilling, scoop teaspoon sized balls of nutella from the jar onto sheets of cookie dough lined with parchment paper. **It may be helpful to refrigerate the jar of Nutella prior to scooping the balls. Also, when filling the dough, keep these balls in the fridge and only remove them one at a time before filling each cookie.
- Remove dough from fridge and allow to warm on counter just enough so you can scoop it with manageable difficulty. While dough is coming back to life, preheat oven to 350F.
- Once dough has had a chance to thaw slightly, take generous tablespoon-sized dough balls and flatten in your palm. Place a chilled teaspoon of nutella in the center of that dough and gently seal the edges of the dough after wrapping around the nutella ball. Use additional dough if needed.
- Flatten ball slightly and with finesse on a silpat or parchment lined baking sheet. Sprinkle lightly with salt and repeat with remaining dough. Leave some room for the cookies to spread and if needed, place dough in fridge between batches.
- Bake in preheated oven for 9-11 minutes. The edges should brown slightly, but the centers will not look done. Do not over-bake! I pulled mine at the 9 minute mark and then they continue to bake on the cookie sheet for 2 minutes before moving to a cooling rack. Allow to cool or eat warm- either way they are delicious!