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Stuffed Cookies: The Nutella, Sea Salt & Browned Butter Kind

February 12, 2013 by Holly

Oy, I can’t believe it’s been so long since I’ve put up a post. I take pictures of pretty much EVERYTHING I bake & then my poor phone has to lug them around until I manage to get to them. Sorry iPhone, I’ll be kinder in this new year, I promise.

So, something you may not know about me is that I am UBER competitive. I’ve played soccer all my life and it may be the one place you’ll ever see me be a complete wench. Seriously. I am terrified of confrontation in real life, but get me on the soccer field & I become a dangerously aggressive person. It’s scary. Maybe this is where my competitive nature came from, but regardless, I really don’t like to lose. Or come in second, or not be the best at something. (Which admittedly, I am NOT the best at MOST things in my life, but a girl’s gotta have goals). I am competitive with myself and my boyfriend publicly… and with everyone else secretly. I can’t believe I’m giving away my secrets, but chances are… I want to beat you at whatever it is we’re doing. Sorry I’m not sorry.

Every year my company has a holiday cookie bake off. Last year I placed second, so this year I figured the only place to go from there was up? I literally started thinking about these cookies months in advance. I knew I found a winner when I came across cookies STUFFED with Nutella. What the what?! It sounded challenging and too good to be true. So of course, I had to give them a try. Let me tell you, BEST cookie I’ve ever had. I’ve even adapted the recipe to cookie bars with a Nutella frosting. That’s how much I like them. But that’s another post for another day. Without further ado, check out these Nutella Stuffed Brown Butter beauts!

Nutella Stuffed Sea Salted Brown Butter Chocolate Chip Cookies (Slightly adapted from the lovely Monique at Ambitious Kitchen)

Ingredients:

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Nutella – duh (chilled)

1 1/2 cup all-purpose flour

1 1/2 cup white whole wheat flour (I always half and half my flour. I just like it that way for some strange reason, but you can use all all-purpose flour for these)

1 1/4 tsp baking soda

1/4 tsp salt

2 sticks butter (unsalted)

1 1/4 cup packed dark brown sugar

1/4 cup sugar

1 egg

1 egg yolk

1 1/2 tsp vanilla extract

1 tbsp plain greek yogurt (or sour cream)*

3/4 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

Sea salt (for tops)

*If you omit the greek yogurt/sour cream, the dough will crumble. You can always add water, but do so at your own risk!

Directions:

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Whisk flours, baking soda and salt together. Set aside.

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Cut butter into small slices and place in a saucepan over medium heat. Let butter melt & brown it until it lets off a nutty aroma. Be careful to keep a close eye on the butter. Browned butter can turn from caramelized deliciousness to burnt crap in a matter of seconds. Set the butter aside to cool for a few minutes after you’ve reached the perfect browned consistency.

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Beat butter and sugars together until well combined.

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Add egg, egg yolk, yogurt and vanilla.

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Slowly add the flour mixture until well combined. Mix in the millions of chocolate chips. Try not to eat all of the dough. You need to freeze the dough for at least two hours. I froze mine overnight to ensure it would be good to go when bake-time came.

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After the agonizing 2-24 hour period of waiting, you’re ready to start! Make sure you chill your Nutella for about 30 minutes before starting the baking process. (Any longer & the Nutella may because a little too hard to work with right away).

Preheat your oven to 350F & spray your cookie sheet or use a silipat to ensure they come off smoothly!

Create a small ball with the cookie dough. Flatten the dough in your hand & add a teaspoon or so of Nutella. Enclose the Nutella in the cookie (be sure no hazelnut chocolatey goodness is seeping out of the cookie dough).

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Line your cookies about 2 inches apart (the cookies will spread) and bake for about 10 minutes. After baking, let the cookies set on the pan for about 3-5 minutes. Sprinkle the tops with sea salt (this is important, the salt REALLY takes these cookies to another level) before transferring them to a cooling rack. And then… the best part… EAT THEM.

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These are seriously the best cookies I’ve ever made. (Oh and they won me first place at the cookie bake-off!) NBD. I hope you like these as much as I did!

Happy Baking! xoxo

 

 

 


1 Comment »

  1. […] that last post about sea-salted brown butter chocolate chip cookies stuffed with Nutella? Well, I’ve made that recipe easier [and equally as delicious] by turning them into bars! Who […]

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