Nutella Stuffed Brown Butter Chocolate Chip Cookies
Browned butter gives a wonderful flavor to a classic chocolate chip cookie. Add in a Nutella center and a sprinkle of sea salt, this cookie will send you toncookie heaven.
Ingredients
- 1 cup browned butter I am using the cultured butter from the last blog post, but you can use your favorite unsalted butter as a substitute.
- ½ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 1 tspn vanilla extract I love Neilsen Massey at the moment
- ½ tspn salt
- 1 tspn baking powder
- 1 tspn baking soda
- 2 tbspn cornstarch
- 3 cups flour
- 1 cup semisweet chocolate chips
- ½ cup dark chocolate chips
- ½ cup milk chocolate chips
- 1 cup Nutella
Optional
- 1 cup toasted walnuts or pecans roughly chopped
- Maldon sea salt for sprinkling on top of cookies
Instructions
Day Before Filling Prep
- Using a 1 ounce cookie scoop or tablespoon, place mounds of Nutella on baking tray lined with parchment. Place in freezer overnight. These will be stuffed into the cookie dough and will make it easier to work with.
Browning Butter
- Place 2½ sticks of butter into a medium sauce pan on medium or medium low heat.
- Melt butter slowly. You will notice the butter will get foamy. Keep stirring. This is excess liquid evaporating from the butter.
- After the foam subsides the butter solids that are in the butter will start to caramelize and turn and amber color. Keep stirring occasionally.
- Pay close attention at this stage, you want the butter to be a deep amber color but not burn. If this is your first time making brown butter, turn the heat on low and do not leave the stove. Remove the butter as soon as you see the color deepen. This will happen quickly so pay attention!
- After the butter reaches a deep amber color, pour into glass container and let cool on counter. Leave in fridge overnight to firm up for cookie making the next day. You can do this well in advance (weeks) so that you have brown butter to use when you are ready.
Cookie Time
- Take chilled browned butter and place in mixer with paddle attachment. Add both types of sugar and salt. Mix on medium high until the sugar and butter are creamed.
- Break your eggs in bowl, then add them one at a time to the butter and sugar mixture. Mix well after each addition.
- Add vanilla and continue to mix until incorporated.
- Sift flour, baking powder, baking soda and cornstarch and with the mixer on low gradually add into the butter mixture. Stop the mixer when the flour is just combined.
- Add in your chocolate chips and toasted chopped nuts (if using) and mix on low just until it is incorporated. Do not over mix.
- Using a 4 ounce scoop, scoop out 12 equally portioned out dough balls onto a parchment lined baking sheet.
- Take frozen Nutella filling out of the freezer and carefully and quickly stuff each dough ball with the Nutella. I find it easy to flatten out dough and roll around the filling.
- Place stuffed cookies into freezer for at least an hour to rest and firm up. I usually leave mine overnight. This ensures you have thick cookies that don't flatten while baking.
- Preheat oven to 375*F
- Take dough out and place 4 cookies per baking tray.
- Bake for 12-14 minutes. You want the top and edges brown.
- Sprinkle sea salt on top of each cookie (if using) as they are cooling.
- Enjoy! Please tag me #sunshinetxcookies if you make these delicious cookies!
Notes
Once you have browned butter cookies, you will never be the same again. You may omit the sea salt and toasted nuts and it will still be an exceptional chocolate chip cookie.