Nutella Stuffed Chocolate Chip Cookies
I find myself gravitating towards browned butter or as it is more formally known “beurre noisette” which also means hazelnut butter. If a recipe includes it, I immediately perk up. I absolutely love the slightly nutty flavor it adds to my baking. You can see that I have been using it quite often; chocolate chip cookies, snickerdoodles, and even pumpkin donuts.
So naturally, in my search for another cookie recipe this week, when I stumbled upon Monique’s Nutella Stuffed Chocolate Chip Cookies I noticed the browned butter immediately 🙂
Ingredients: (yields 2 dozen cookies)
- 2 1/4 cups of flour
- 1 1/4 teaspoons of baking soda
- 1/4 teaspoon of salt
- 1 cup of unsalted butter
- 1 cup of dark brown sugar, packed
- 1/2 a cup of sugar
- 2 eggs
- 2 teaspoons of vanilla extract
- 1/2 cup of bittersweet chocolate chips
- 1/2 cup of milk chocolate chips
- 1/2 cup of semi-sweet chocolate chips
- 1 jar of nutella, chilled
- coarse sea salt for sprinkling
I began by browning 2 sticks of unsalted butter in a small sauce pan over medium low heat. I browned the butter until it was a golden nut brown and brown specks just started to form on the bottom of the pan. Then I transferred the butter to a ramekin and allowed it to cool slightly.
In the mixer bowl I added 1 cup of dark brown sugar, 1/2 cup of sugar, and the browned butter. I mixed until combined.
Then I added 2 eggs and 2 teaspoons of vanilla extract, I mixed until incorporated.
In a large bowl I whisked together 2 1/4 cups of flour, 1 1/4 teaspoons of baking soda, and 1/4 of a teaspoon of salt.
I added in the flour mixture in two equal parts, and mixed until combined.
Then I carefully folded in 1/2 of a cup of bittersweet chocolate chips, 1/2 of a cup of milk chocolate chips, and 1/2 of a cup of semi-sweet chocolate chips.
I transferred the dough to a glass bowl and wrapped it in plastic wrap. I placed the dough in the refrigerator to chill for 2 hours.
With 30 minutes left for the dough to chill, I preheated the oven with the bread stone to 350 degrees.
Once the 30 minutes was up I shaped the dough into 2 tablespoon sized balls. I flattened each cookie with the palm if my hand.
Then in the center of each flattened cookie I placed 1 teaspoon of chilled nutella. I carefully folded the dough around the nutella and gently rolled each cookie into a ball.
I evenly spaced 6 cookies on the bread stone and gently pressed a few extra chocolate chips onto the tops of the cookies. I used caution when working with the bread stone as it is extremely hot.
Then I baked the cookies for 12 minutes and the edges of the cookie started to turn golden brown.
Once I remove the cookies from the oven I lightly sprinkled them with a little coarse sea salt. I transferred the cookies to a cooling rack to finish cooling and repeated the baking process.