If you have visited or lived in Europe you know what Nutella is! I know it is advertised in the US too. They make it look like it is good for you because it is milk and nuts! We all know it really isn’t that good for us. One time when eating Nutella on bread for breakfast someone asked me, “would you put icing on bread and eat it?” Well maybe, but I got the drift. These cookies are pure indulgence! Delicious! I have seen this recipe around, I modified it a bit and have step by step pictures to help you out.
Nutella-Stuffed Browned Butter Chocolate Chip Cookies adapted from Ambitious Kitchen.
2¼ cup all-purpose flour
1¼ teaspoons baking soda
1 teaspoon of salt
2 sticks (1 cup) unsalted butter
1¼ cup packed brown sugar
¼ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1 cup milk chocolate chips
1 cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
- 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.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
- Chill your dough for about 2 hours in the refrigerator.
- 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 — it doesn’t have to be perfectly rolled! 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. (Really only the tops need to be flattened a bit!)
- 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. 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.
So you maybe thinking what it the world is brown butter and do I really need it? I liked the description in the instructions that Ambitious Kitchen has, however I thought this would happen quickly, but it took a good 15 mins.
Here is the finished butter, a little weird right. Yes, you could skip this step, but the cookies will be missing some of their flavor.
I decided while the dough was chilling to scoop nutella balls and I think this worked well. I used my tsp measure. Here is how they turned out. I also refrigerated these, which made shaping the cookies much easier!
Shaping the cookies isn’t hard, don’t let this part intimidate you.
Step one: Flatten out some cookie dough in your hand.
Step two: Place Nutella ball in center
Step three: Wrap dough around Nutella leave no Nutella exposed
Bake and enjoy with a tall glass of milk! Nutella DREAM!