Crazy Good Nutella-Stuffed Chocolate Chip Cookies
And Hello March! I hope I can soon give a warm (emphasis on warm) welcome to Spring as well.
I cannot tell you how happy I am that this week is over. So sorry to be a whiner, but man what happened to senioritis? Why can’t my classes understand I just want to come home and play on Pinterest all day? It’s been weeks since I’ve just scrolled through adorable photos of baby animals and/or mouthwatering recipes, and after a long week of work, internships, and classes, I could really go for some mindless fun.
But what if you don’t have time for such mindlessness? Or are a perfectionist who needs to have everything just so before relaxing for the weekend?
Do you need a pick-me-up before you begin another epic week of things to do, people to see, and places to go?
Then behold! The Nutella Stuffed Chocolate Chip Cookies – the crazy good solution to the crazy busy week.
Now I won’t lie to you: these require some serious dedicated kitchen-time, and more patience than I typically can manage for a cookie. But, all the work and careful stuffing of nutella and sprinkling of sea salt pays off…
in the most ooey, gooey, chewy, brown butter-y, chocolate-y, yummy way possible.
Like I said – crazy good.
I only managed to make about 9 cookies (like I said, patience is so not a virtue I possess) but they are giant cookies so I still got to savor them during the week I needed them most. There’s just something about chocolate chip cookies that is so comforting, so nostalgic, that I feel like a worry-free kid when I take that first bite.
Then I taste the complex combination of brown butter, nutella and sea salt, and feel like this is the cookie of my childhood dreams, reinvented for my 22 year-old self.
Have I mentioned how wonderful brown butter is? Seriously – a bandwagon you all must jump on. I pretty much brown butter whenever I can think to do so, even for a simple bowl of buttered noodles. It makes everything better, sort of like how rainbow sprinkles make everything cuter. Need some convincing?
Come over to the decadent dark side of browned butter! You know you want to….
Okay, I’m going to stop being weird about browned butter. I think I’ve said it enough times in the past few sentences to cover me for an entire
I hope you all enjoy your weekends! Take some much-needed (and deserved) R&R and celebrate a week well done with these cookies. You’ll be glad you did.
See you all Monday.
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Nutella-Stuffed Chocolate Chip Cookies
Recipe Source: Ambitious Kitchen
- 2 1/4 cups flour
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) browned butter, cooled slightly
- 1/4 cup granulated sugar
- 1 1/4 cup packed brown sugar
- 1 egg + 1 egg yolk
- 1 1/2 tsp vanilla
- 1 tbsp plain greek yogurt
- 1 3/4 cups chocolate chips
- 1 jar Nutella, chilled in fridge
- coarse sea salt for garnish
How to brown butter: In a medium saucepan melt butter over medium high heat. Once melted, stir constantly and continue to cook until butter turns rich brown color. Remove from heat immediately.
- Whisk together flour, baking soda, and salt in a medium bowl. In a separate larger bowl, combine both sugars, then beat in browned butter with an electric mixer until fully combined.
- Beat in egg, egg yolk, vanilla, and yogurt, until fully combined.Slowly beat flour mixture into butter/sugar mixture, until just mixed. Fold in chocolate chips.
- Refrigerate dough for 2 hours.
- Preheat oven to 350 degrees and line cookie sheet(s) with parchment paper. Remove dough (and chilled nutella) from fridge.
- Measure about 1 1/2 tbsp of dough per cookie and flatten the ball thinly in the palm of your hand. Place 1 tsp chilled nutella in center of dough and gently cover with remaining dough, reshaping back into a ball (doesn’t have to be perfect).
- Place on cookie sheet with 2 inches between each ball for spreading. Gently flatten center of cookie dough balls with your hand (gently!).
- Bake at 350 for 9-11 minutes or until just barely set. The center may still look undercooked but that is okay! While cookies are still warm (not hot!) sprinkle with sea salt. Let cool on cookie sheet for at least 5 minutes before removing to wire rack to cool completely.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain