Tuesday, September 18, 2012

Nutella Sea Salt Chocolate Chip Cookies

I found this recipe from Ambitious Kitchen and knew I had to try it out, especially since all the ingredients were already in my pantry!

Nutella Stuffed - Brown Butter- Sea Salt- Chocolate Chip Cookies

Link to Original Recipe

  • 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

    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, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
    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 — 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!)
    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.

(Above taken from Ambitious Kitchen)

Here is my spread

 And what the dough looked like all mixed up

I neglected to take any photos of the finished product, but they were DELICIOUS!
I took them to our Uncle's birthday party and they were a huge hit.  Everyone was asking for the recipe and said they were dome of the best cookies ever.  That being said, my cookies didn't look half as good as the ones from Ambitious Kitchen.  Mine looked harder and they weren't really chewy.

Things I would have changed -
 - The nutella wasn't soft inside when I baked them.  Maybe making larger cookies would have worked better?
 - I wouldn't refrigerate the dough as long.  If was difficult for me to form balls with the dough because it was really crumbly.  Maybe 15-30 minutes instead of 2 hours.

I bet these would be just as good with other things stuffed inside.  Maybe peanut butter cups?  YUM!

Overall, these were great cookies and the browned butter and sea salt really made these what they were.

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