Nutella Stuffed Brown Butter Chocolate Chip Cookies

Sea salt just makes everything better, especially when paired with Nutella and chocolate chips. This recipe, from Carol W., levels up National Chocolate Chip Cookie Day (August 4th).
Prep Time 40 mins
Cook Time 12 mins
Total Time 52 mins
Course Dessert
Servings 12 cookies

Equipment

  • 1 Propane Oven

Ingredients
  

  • 1 cup Unsalted butter
  • 2 1/2 cups All purpose flour
  • 1 large Egg
  • 1 large Egg yolk
  • 3/4 tsp Baking soda
  • 2 tsp Vanilla extract
  • 1 cup Brown sugar
  • 1/2 cup White sugar
  • 1 cup Nutella
  • 1/2 cup Nutella
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Sea salt

Instructions
 

  • Prepare the Nutella filling. Take a spoonful of Nutella and drop it onto the parchment or wax paper for a total of 12 dollops. Place them in freezer while you prepare for cookie dough.
  • Brown the butter. Melt the butter in a pot over medium heat. The butter will begin to bubble and change colors. Butter can burn quickly so make sure you stir constantly and lower the heat if you have to. Once the butter begins to foam, continue stirring until you see the color changes from light yellow to deep amber yellow. Remove the pot from heat once you see small brown bits forming in the bottom of the pot. Pour the melted brown butter into another bowl and place it in the refrigerator. Chill for about 40-50 minutes.
  • Pour chilled butter and the sugars into a mixing bowl. Cream for 3-5 minutes. Add egg and egg yolk, one at a time. Stir in vanilla extract and beat for 30 seconds. Add sifted flour, baking soda, and salt. Mix just until combined. Add chocolate chips and stir until evenly distributed.
  • Place the dough in the refrigerator and chill for at least 30 minutes so it is easier to form into ball shape.
  • Preheat the oven to 375F degrees while you wait.
  • Take frozen Nutella out of the freezer and chilled dough out of the fridge. You may have to return the Nutella back to the freezer if it becomes too soft and sticky.
  • Line the baking sheet with parchment paper. Use an ice cream scoop to scoop out the chilled cookie dough. Use your finger to press into the center of the dough in order to create a dent. Stuff the frozen Nutella dollop into the dent. Then take more cookie dough to form around Nutella until it is completely sealed. If you don't have an ice cream scoop, you can also use a spoon and then hand roll the dough into balls. Press frozen Nutella into the center dent and then seal it with more dough.
  • Place cookie dough onto the baking sheet, about 2 in apart. Bake for 12-14 minutes or until edges start to become golden brown.
  • Melt about 1/2 cup of Nutella. Place the Nutella in a zipper plastic bag (or piping bag) and snip off a tiny corner of the bag. Drizzle Nutella over the tops of the cookies. Then sprinkle sea salt flakes on top.