Nutella Stuffed Brown Butter & Sea Salt Cookies
This soft nutella stuffed cookie is founded on a dough with browned butter making it have a warm, toasty taste and pieces of chocolate chips filled through out. With extra nutella drizzled on top and sea salt to compliment all the sweetness below, it's your next show stopper cookie!
Servings: 15 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 2 3/4 cups flour, spooned and leveled
- 1 TB cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 1 cup mini chocolate chips or chocolate chopped into small pieces
- About 1 cup nutella, or hazelenut spread of choice plus about 1/2 cup more to drizzle on top
- sea salt flakes to top
Instructions
- Preheat oven to 375°F. Prepare a cookie sheet lined with parchment paper.
- Start by browning the butter. Place the butter in a sauce pan over medium heat and let it cook until butter is fragrant and you start to see brown specks forming in the butter that is turning into a deep golden color. Remove from heat and let it begin to cool. To speed up cooling, place in the refrigerator.
- When the butter is no longer hot, mix together the butter and sugars together with a stand or hand mixer. Add eggs and vanilla and briefly mix again.
- Add the dry ingredients and gently mix until just combined. The dough will be slightly sticky but if it feels very sticky still, you can add 1-3 tbsp more flour. Then gently pulse in the chocolate chips (or chocolate pieces).
- Using a large spoon or standard 2 tbsp cookie scoop, scoop balls of dough. Gently flatten out the balls of dough to get thick disks (see picture above). Place dollops of Nutella (about 1-2 tsp) on HALF of the disks. Taking the other half of the flattened dough, cover the dollop and seal the ends tight so the nutella doesn't come out while baking. Help shape it back into ball shape and gently press it down just a tad once you put it on the cookie sheet. Continue to do that for the remaining dough.
- Chill the dough if needed or desired. (If your dough feels very soft because the butter or your kitchen is too warm, I recommend chilling in the fridge for about 15-30 minutes).
- Bake for about 10-12 minutes, until tops look mostly set and baked, and bottoms are beginning to look lightly golden brown. Let it rest on the pan for about 5-10 minutes then transfer to a cooling rack. They will continue to set and cook while on the warm pan.
- Time to drizzle Nutella on tip! Melt about 1/2 cup of Nutella. Place the Nutella in a Ziplock bag (or piping bag) and snip off a tiny corner of the bag. Drizzle Nutella over the tops of the cookies. Then sprinkle sea salt flakes on top. This step is of course optional, but I love the extra touch of flavor and presentation it gives!