Ingredients: |
Ingredients: 1/2 C. hazelnut spread, like Nutella
1 C. unsalted butter
2 1/4 C. flour
1 1/4 tsp. baking soda
1/2 tsp. coarse sea salt, plus more for sprinkling
1 C. light brown sugar
1/2 C. granulated sugar
1 large egg plus 1 egg yolk
2 1/2 pure vanilla extract
1 T. Greek yogurt or sour cream
1 C. chocolate chips
3/4 C. dark chocolate chips
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Directions: |
Directions:Add nutella to piping bag and pipe small dollops (about 1-1 1/2 teaspoons each) onto wax papered cookie sheet. Make about 2 dozen.Transfer cookie sheet to freezer to firm balls, about 2 hrs.
Place the butter in medium skillet over medium heat. Melt the butter completely. Continue to cook, whisking frequently, until the butter begins to foam, bubbles slightly and butter begins to brown. Continue cooking until all butter browns, being careful not to burn.
In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of an electric mixer, combine the sugars and the browned butter. Mix on medium speed until combined and smooth. Blend in the egg and egg yolk, scraping down the bowl as needed. Blend in the vanilla and yogurt. With the mixer on low speed, blend into the dry ingredients until incorporated. Fold in the chocolate chips. Chill the dough briefly, for about 30 minutes.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
Use a medium dough scoop (about 2 tablespoons) to scoop portions of dough. Press an indentation into the center of the dough and place nutella ball in center. Pinch together the edges of the cookie dough over the top to completely seal it in the center.
place the prepared cookie balls on the prepared cookie sheets, about 2-3 inches apart. Bake until the cookies are golden brown, rotating the pans halfway through, about 14 minutes total. When the cookies are finished baking, sprinkle lightly with additional sea salt. Let sit for a few minutes, then remove to finish cooling on wire racks. |
This recipe for brown butter nutella chocolate chip cookies is from