November 12, 2012

Nutella-Stuffed Chocolate Chip Cookies w/ Sea Salt

During this Veterans Day weekend, I'm reminded of how fortunate I am -- fortunate to be alive and to have plentiful resources.  Most of all, I'm fortunate to live in a country that not only embraces freedom and liberty, but fosters men and women who serve in the armed forces for honor, valor, and integrity.  Thank you to those retired and on active duty!  This humble civilian is most gracious.


In between my thoughts, I've also been baking (and eating) a-plenty.  I stumbled across this recipe awhile ago, but I finally decided to give it a go during my 3-day weekend (yet another reason to love veterans!).  Besides, I have a not-so-secret love affair with Nutella, so I welcome its presence in my life at any time.

My Italian lover

Also, this recipe calls to brown butter.  This task specifically reminded me of Alton Brown's "The Chewy," a recipe with which I've become well-acquainted.  Browning butter is truly a game-changer.  Your cookies will never taste the same.

Nutella-Stuffed Chocolate Chip Cookies
original recipe from { ambitious kitchen }


  • 2 1/4 cup all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 sticks unsalted butter
  • 1/4 cup granulated sugar
  • 1 1/4 cup packed brown sugar (I used light)
  • 1 whole egg and 1 egg yolk only
  • 1 1/2 tsp vanilla extract
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup butterscotch chips
  • Nutella, chilled
  • Coarse sea salt to sprinkle on later


1) Mix together the flour, baking soda, and salt in a medium bowl and set aside.

2) Brown the butter!  Basically, melt the butter in a saucepan over medium heat.  As the butter begins to foam, swirl and whisk consistently.  Continue to whisk and remove from heat as soon as all of the butter is melted and begins to brown on the bottom of the saucepan.  Transfer butter to a heat-resistent bowl and set aside to cool for a few minutes.

3) Mix the butter and sugars with an electric mixer (set at medium) until blended.  Beat in the egg, yolk, vanilla, and yogurt until combined.

4) Slowly add the dry ingredients into the bowl.  Beats on low-speed until combined.  Gently fold in all of the chocolate chips.  Cover the bowl and allow the dough to chill for 2 hours in the refrigerator.  If you're on a time crunch, place the bowl in the freezer for at least 20 minutes.  Refrigerating the dough for 2 hours really makes a difference.

5) Preheat the oven to 350 degrees F.  Measure about 1 tbsp of dough and roll into a ball.  Flatten the ball into the palm of your hand, pressing the center more to create a slight concave.  Place a very generous tsp of chilled Nutella in the middle.  Flatten another piece of dough, place it over the piece with Nutella, and press the sides so that the two pieces of dough are completely sealed. Re-shape if necessary, and place each cookie on a cookie sheet. 

Don't be shy with the Nutella, folks!

Fold over

Press and seal

6) Bake for about 10-12 min or until the edges of the cookies begin to turn golden brown.  Cool the cookies in the pan for about 3 min.  Sprinkle with sea salt.  Remove the cooled cookies and transfer to a wire rack to complete cooling.

7) Eat your heart out! :)