The name really says it all here, doesn’t it? These took chocolate chip cookies to a whole new level. First, you start with browned butter, to give the cookies additional depth and a bit of a nutty flavor. Then, you take your cookie dough and wrap it around dollops of delicious Nutella. Finally, you finish them off with a sprinkling of sea salt. I LOVE sea salt in desserts – something about that salty sweet combination gets me every time. I can’t imagine making regular chocolate chip cookies again after having had these. Try them out, you’ll see what I mean!
- ½ cup Nutella
- 2 sticks unsalted butter
- 2¼ cups (9½ oz) all-purpose flour
- 1¼ tsp. baking soda
- ½ tsp. coarse sea salt, plus more sprinkling
- 1 cup (7½ oz) light brown sugar
- ½ cup (3½ oz) granulated sugar
- 1 large egg plus 1 egg yolk
- 2½ tsp. vanilla extract
- 1 tbsp. sour cream
- 1½ cups semisweet chocolate chips
Line a baking sheet with wax or parchment paper. Scoop the Nutella into a piping bag or plastic bag with the tip cut off. Pipe small dollops of the spread onto the wax paper, about 1-1½ teaspoons each. Continue piping until you have 2 dozen. Transfer the baking sheet to the freezer and let sit until firm, about 2 hours.
When you’re ready to make the cookies, place the butter in a medium to large skillet over medium heat. Melt the butter completely. Continue to cook, whisking frequently, until the butter foams, bubbles slightly, and begins to brown. Continue whisking until the butter is an even dark amber, being careful not to burn it. Remove from the heat and let cool.
Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, combine the granulated and brown sugars and the brown butter. Mix on medium speed until well blended and smooth. Add in the egg and egg yolk one at a time, blending until thoroughly combined. Scrape down the bowl as needed. Blend in the vanilla and sour cream. With the mixer on low speed, blend in the dry ingredients just until incorporated. Using a rubber spatula, fold in the chocolate chips. Chill the dough briefly, about 30 minutes.
While the dough is chilling, preheat the oven to 350˚ F. Using a medium dough scoop (about 2 tablespoons), scoop out a ball of cookie dough. Press an indentation into the center of the ball to create a bowl shape. Place a dollop of the frozen Nutella in the indentation and pinch together the edges of the cookie dough over the top until the Nutella is completely covered.
Place the shaped cookies on the prepared baking sheets, leaving plenty of room for them to spread. Bake until the cookies are golden brown and set, rotating the pans halfway through, about 9-11 minutes total.
When the cookies are finished baking, sprinkle lightly with additional sea salt. Let sit on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Don’t think you should skip this step and move the cookies right to the cooling rack, because it is a sad experience when the center of the cookies falls right through the bars of the rack! The sadness passes quickly though, because it gives you a solid excuse to eat a couple cookies before your guests arrive. Can’t serve center-less cookies, right?
Yield: About 2 dozen cookies