
Chocolate lovers will indulge in these chewy chocolate chip cookies made with browned butter, studded with chocolate, then stuffed with Nutella.
Serves:
Ingredients
- 1cupsalted butter,diced into 1-inch pieces
- 2¼cupsall purpose flour
- 1¼tspbaking soda
- ¼tspsalt
- 1½cupslight brown sugar,packed
- 2large eggs
- 2vanilla beans,seeds, or increase vanilla to (2 tsp)
- ½tspvanilla extract
- 1cupsemi sweet chocolate chips
- ¾cupmilk chocolate chips
- â…”cupNutella,chilled
- coarse sea salt
Instructions
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Brown butter in a medium saucepan. Pour browned butter, using a rubber spatula to scrape out any excess, into the bowl of an electric stand mixer and allow to cool for about 20 to 30 minutes until lukewarm.
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In a mixing bowl, whisk together flour, baking soda, and ¼ tsp kosher salt, set aside.
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Add light-brown sugar to cooled butter in a stand mixer fitted with the paddle attachment. With the mixer set on medium-low speed, blend the mixture together for about 1 minute until well combined.
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Add in vanilla bean seeds, and vanilla, then add in eggs one at a time and mix until well combined after each addition.Â
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Set mixer on low speed and slowly add in dry ingredients and mix just until combined. Mix in chocolate chips.
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If desired, set some of the chocolate chips aside, then gently press about 5 of them into the top of each cookie dough ball after shaping.
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Transfer dough to an airtight container and chill in the refrigerator for about 1½ hours.
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Preheat oven to 350 degrees F.
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Remove dough from refrigerator and scoop dough out about 2½ tablespoons at a time and shape into balls, then align them on a large sheet of parchment or wax paper.Â
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Evenly flatten dough balls until you have about a 3¼-inch circle, then place 1 teaspoon chilled Nutella in the center on top of each.
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Carefully fold the dough up and around Nutella, covering it entirely.
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Transfer to a Silpat lined cookie sheet (fit 8 cookies per sheet) and bake in preheated oven for 10 to 12 minutes until golden brown.
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Remove from oven and immediately sprinkle cookies with coarse sea salt. (Or sprinkle them with sea salt before baking as the salt sticks better that way).
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Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.
Nutrition
- Calories:Â 213.23kcal
- Fat:Â 11.54g
- Saturated Fat:Â 7.71g
- Trans Fat:Â 0.26g
- Monounsaturated Fat:Â 2.30g
- Polyunsaturated Fat:Â 0.39g
- Carbohydrates:Â 25.95g
- Fiber:Â 1.10g
- Sugar:Â 17.33g
- Protein:Â 2.33g
- Cholesterol:Â 29.51mg
- Sodium:Â 115.22mg
- Calcium:Â 26.60mg
- Potassium:Â 74.51mg
- Iron:Â 1.08mg
- Vitamin A: 57.16µg
- Vitamin C:Â 0.03mg
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