Nutella Stuffed Browned Butter Chocolate Chip Cookies
These cookies are golden on the outside and STUFFED with Nutella on the inside. With a touch of sea salt just for good measure!
Confession: I did NOT make these cookies.
My husband did. And they are OMG slap-yo-mama good.
Chris likes to bake on Sunday afternoons with our daughter. Which I should think is cute, but really all I can think about are the dishes piling up and the flour going everywhere. Sundays are not my baking days– plus we usually eat dinner at my mom’s, so I always have this grand delusion that the kitchen can stay clean on just that one day.
Hilarious. I know.
So here’s the story of how these came to be and why I’m telling you to make them…
A gal from my church brought these unreal Nutella stuffed cookies to our holiday cookie exchange last month. Several of us begged for the recipe, and she sent us here. I skimmed the recipe for a second, saw the words brown butter + chill + 2 hours. And I was like NOPE! I’m out ✌????.
And then last Sunday rolls around, and my husband asks, “what kind of cookies should we make?” Disclaimer: I’ve been on a Nutella binge for about a month. And so I say, “You should make those Nutella stuffed cookies from the Christmas party!”
And I’m thinking– yeah right, in my dreams!
But my husband is so different from me, y’all. He’s not in a rush and he doesn’t mind putting in the time. So he decides to go for it! He browned the butter and let it cool. He chilled the dough for TWO WHOLE HOURS. He remembered to chill the Nutella so it would hold up better during baking and make a perfect little Nutella pocket inside each cookie.
That’s the kind of man I married you guys. ????
So yes… these cookies do require a little more TLC than the typical Something Swanky recipe. And this recipe doesn’t make a very big batch of cookies, since each individual cookie is JUMBO. Also, you will probably gain 10 lbs in a matter of hours.
BUT I’m not joking when I say that these cookies are so. worth. it. Period.
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks salted butter
- 1 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt or sour cream
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
- About 12 tablespoons of Nutella
- Coarse sea salt for sprinkling
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Brown the butter on the stove by melting it over medium-high heat, stirring contantly. As the butter melts and boils, check for a toffee-like smell. That's the first sign it's ready to be pulled immediately from the heat. Or look for a light brown color to appear, and IMMEDIATELY pull from heat, continuing to stir.
- Pour the butter into the bowl of a stand mixer fitted with a paddle attachment and allow it to cool for a few minutes.
- Mix in the brown sugar and granulated sugar.
- Add the egg and the egg yolk one at a time, mixing in between each addition. Also mix in the yogurt and the vanilla.
- Add the dry ingredients and mix until the dough forms. Fold in the chocolate chips.
- Cover and chill the dough for 2 hours. Stick the jar of Nutella in the refrigerator to chill as well.
2 hours later...
- Preheat the oven to 350ºF.
- Work with 1/4 cup of dough at a time. Divide into two balls of dough and flatten each into a disc with your palms. Scoop 1 tablespoon of the chilled Nutella and place it in the center of one of the discs of dough. Place the other disc on top and gently press the edges together to seal. Place 4 cookies on an ungreased cookie sheet, allowing room to spread.
- Bake for 9-10 minutes, and allow to cool completely on the baking sheet. Sprinkle with sea salt while still warm.