Nutella-Stuffed Browned Butter Chocolate Chip Cookies with Sea Salt
This sweet and salty treat features browned butter, chocolate chips, and Nutella stuffed inside, finished with a sprinkle of sea salt
This sweet and salty treat features browned butter, chocolate chips, and Nutella stuffed inside, finished with a sprinkle of sea salt
- 1/4 cup granulated sugar
- 21/4 cup all-purpose flour
- 11/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 11/4 cup packed dark brown sugar
- 1 large egg plus 1 egg yolk
- 11/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1 jar of nutella chilled in refrigerator
- coarse sea salt for sprinkling
- Carbohydrate 1664.42613575553 g
- Cholesterol 2186.83218749981 mg
- Fat 994.025926013129 g
- Fiber 47.4870752824295 g
- Protein 150.072747118002 g
- Saturated Fat 562.364072298553 g
- Serving Size 1 1 Recipe (3170g)
- Sodium 13728.4402981173 mg
- Sugar 1616.9390604731 g
- Trans Fat 197.491872522944 g
- Calories 16051 calories
Step-by-step
- In a large bowl mix flour, baking soda, and salt until combined. In a saucepan over medium heat, brown butter and set aside to cool.
- In the bowl of a stand mixer with the paddle attachment, beat together butter and sugars until light and fluffy. Mix in egg, yolk, vanilla, and yogurt until incorporated. Gradually add the dry ingredients until combined. Fold in chocolate chips.
- Place cookie dough in the refrigerator for 2 hours to let the flavors meld together.
- Preheat the oven to 350 degrees F. Roll 1½ tablespoons of dough and flatten the dough to make a flat circle. Place 1 teaspoon of chilled Nutella in the middle then place another flat circle of cookie dough on top. Crimp edges to seal.
- Place dough balls on cookie sheet, 2 inches apart and bake 9-11 minutes or until the edges turn golden brown.
- Sprinkle with sea salt and let cool on wire racks.
Swapping salted butter for the unsalted butter called for in this dough will throw off the sodium balance entirely when combined with the finishing sea salt. Controlling the salt profile starts at the grocery store by selecting unsalted blocks. When browning that butter over medium heat, watch for the milk solids to separate and foam before turning amber; this process drives off water content and concentrates toasted, nutty flavors.
The central hurdle of stuffed cookies is preventing internal fillings from leaking out during the bake. Chilling the jar of Nutella thoroughly in the refrigerator beforehand is non-negotiable because warm spread liquefies too quickly in the oven and breaches the dough seal before the exterior sets. Flattening distinct discs of dough and crimping the edges securely around a chilled teaspoon of hazelnut spread traps the center inside.
Chilling the fully mixed dough for two hours solidifies the butterfat, which prevents the cookies from spreading too flat on the baking sheet before the structure sets. Pull the pans from the oven precisely when the edges turn golden brown, usually between nine and eleven minutes at 350 degrees Fahrenheit, leaving the centers soft. Applying coarse sea salt immediately upon removal ensures the crystals adhere to the hot surface.
Preparing a smaller portion requires dividing the single egg by beating it lightly in a small bowl and weighing out half, while scaling up means doubling the dry ingredients precisely to maintain the ratio of 2 1/4 cups flour to baking soda and salt.
