Tuesday, October 28, 2014

Happy National Chocolate Day!

I found this recipe a little while back and hadn't had the chance to make it, but things worked out because today seems pretty perfect! In honor of National Chocolate Day I made Nutella Stuffed Brown Butter Chocolate Chip Cookies with Sea Salt. I think they need some more chocolate in them ;) And a longer title. Seriously though. They were oh so delicious, and I want to share them with you! I wish we could physically share them and we could munch on the cookies, sip some milk, and chat away. Unfortunately, this is not possible, so I will just have to share the recipe for now!

Nutella Stuffed Brown Butter Chocolate Chip Cookies with Sea Salt
Makes about 20 depending on size

  • 2 sticks unsalted butter
  • 1 1/4 cups brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg & 1 yolk
  • 2 teaspoons vanilla extract
  • 1 tablespoon plain Greek yogurt
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 jar of Nutella
  • coarse sea salt for sprinkling
  1. Brown butter by melting it in a saucepan over medium heat. When it begins to foam, whisk constantly. Once it has turned brown and gives off a nutty aroma, remove it from the heat and pour it into a large mixing bowl.
  2. Add brown sugar and granulated sugar to the butter and beat until combined. Add in the egg, yolk, vanilla, and yogurt then mix.
  3. Add the dry ingredients to the bowl: flour, baking soda, and salt. Mix until combined. Slowly stir in the chocolate chips. Cover the bowl and chill in the fridge for 30 minutes.
  4. Scoop about 20 teaspoons of Nutella onto a parchment lined baking sheet. Place in the freezer for about 30 minutes.
  5. Preheat the oven to 350 degrees F. Line another baking sheet with parchment paper.
  6. Remove cookie dough from the refrigerator and remove the Nutella from the freezer. Scoop a golf ball sized ball of dough and flatten. Top it with a frozen Nutella round. Cover with the flattened dough and roll into a ball. Place on the parchment lined baking sheet and sprinkle with sea salt. Repeat with the rest of the dough. Between batches make sure to put the Nutella rounds back in the freezer.
  7. Bake for 11-13 minutes or until set. Allow them to cool completely before taste testing!

Recipe from Take A Megabite.

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