Mind-altering Cookies

I have a very exciting new cookie recipe for you! Before I share, I must warn you – proceed with caution; these cookies made me think insane thoughts. First, I contemplated hording the cookies. Then, I considered NOT posting the recipe at all. I even schemed a plan to alter the ingredients list.Eventually my sugar high wore off and I was brought back to reality. This was all crazy talk. The recipe for Nutella Stuffed Brown Butter Chocolate Chip Cookies from Ambitious Kitchen was too good not to share. Plus, the whole point of my blog is to spread the wealth of deliciousness that crosses my lips. And no, I did not end up holding the cookies hostage; I passed them out for all to devour.With dark, semi-sweet, and milk chocolate chips, all making an appearance in this cookie, it’s almost unfathomable that Nutella also found its way in. But, there’s always room for Nutella in my book. The nutty flavors from the brown butter did not go undetected either. The Cookie Monster himself questioned what this said flavor was; he even went on to declare these as possibly the best cookies he’s ever had. Quite frankly, I had to agree. Trust me when I say, you will be doing yourself a huge injustice if you don’t make these cookies! Try not to let them go to your head. Don’t say I didn’t warn you. 

Nutella-Stuffed Brown Butter Chocolate Chip Cookies

What You Need

  • 2¼ cup all-purpose flour
  • 1¼ teaspoons baking soda
  • ¼ teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1¼ cup packed dark brown sugar
  • ¼ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1½ teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • ¾ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • ½ cup dark chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling (optional)

What To Do

  1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
  2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
  3. Chill your dough for 2 hours in the refrigerator.
  4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1½ tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball. Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand very gently.
  5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

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