Nutella, Brown Butter and Sea Salt Chocolate Chip Cookies

I’ve been in search of the best chocolate chip cookie. I was willing to make each and every recipe until I found it. Friends – I can tell you that I found that recipe this weekend, and you’re gonna love it.

While I did absolutely adore the cookies from the NYT recipe, they are just too much work! Who has time to take up to 48 hours to make a cookie? I don’t!

So, I give you – the nutella, brown butter and sea salt chocolate chip cookie. To. Die. For. The brown butter gives the cookies a nutty, caramely flavor, the sea salt on top balances out all the sugars, and the nutella is well, nutella. Who doesn’t want a cookie stuffed with nutella inside?

There are a number of these recipes online, but I made a few small changes. You can just follow the recipe on the back of any chocolate chip cookie bag, add nutella, sea salt and brown the butter. It’s that easy!

Step one, Brown the Butter:

2 sticks (1 cup) butter

Use a small sauce pan on medium heat and melt the butter.

Keep a close eye on the butter, stirring, and let cook until it browns. Take it off the heat immediately by putting the butter a bowl on the side.

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This is important because the butter will keep browning if left in the pan. This will also help cool your butter before you mix in the other ingredients.

Chocolate Chip Cookies:

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1 tsp salt

2 1/4 cups flour

1 bag (12 ounces) chocolate chips (I highly suggest getting a good chocolate here – semisweet or bittersweet works)

1 jar nutella, chilled in the refrigerator to make it easier to scoop into the cookies

Step two, Cream:

Combine the sugars in the bowl of a stand mixer. Once your butter is cooled enough that it won’t immediately melt the sugar, pour in and mix.

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I let this mix for several minutes. I learned from the NYT recipe that creaming the butter and sugar for several minutes makes the final cookie lighter. Add the vanilla and one egg at a time, only mixing until just incorporated.

Step three, Assemble the Dry Ingredients:

In another bowl, combine the dry ingredients (everything except the chocolate chips and nutella). Slowly add in the dry ingredients, and mix until it comes together. Add in the chocolate chips.

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Step four, Chill out:

Cover the bowl and refrigerate for about an hour. This will help when you’re adding the nutella.

Step five, Stuff:

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Get the nutella and the dough. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

Take a small ball of dough, about the amount you would use for a normal cookie, and flatten it with your hands. Put a small amount of nutella in the middle of the cookie. Roll together, encasing the nutella in the middle.

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Roll the balls up, and put on the cookie sheet. Sprinkle some sea salt on top.

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Step Six, Bake:

Depending on your oven, bake for 8-10 minutes, until just browned on the edges. Cool on a rack.

Step Seven, Inhale:

Try not to eat them all at once!

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