Wednesday, July 3, 2013

Nutella Stuffed, Brown Butter, Salted Chocolate Chip Cookies

First of all: oh my God, you guys, words cannot describe how amazing the Summer Fancy Food Show was! I got to eat so much incredible food and was able to make connections with some really amazing brands. I am really looking forward to sharing with you guys a lot of my new finds! YUMMINESS overload!

Speaking of yumminess overload...
Nutella Stuffed, Brown Butter, Salted Chocolate Chip Cookies
Something funny happened with this recipe. Something that never happens. Once we finished eating them?

I made a second batch.

I know I know, I sound like such a piggy, but I swear it wasn't just that I was addicted! My first batch of these beauties, while delicious, were sort of flat. So, second time around, I changed a few things (and unfortunately...I'm not sure which thing it is that made the difference, perhaps all?). End of the day it might have just been that my baking soda had gone bad, but regardless, I liked my changes so they're reflected in the recipe here, because omg THE COOKIES ARE SO GOOD!
Nutella Stuffed, Brown Butter, Salted Chocolate Chip Cookies
These amazing cookies have already earned a bit of a rep around the food blogs. Some people have put their own spins on them, but everyone seems to agree that they are PHENOMENAL.

What makes my cookies so special (aside from my tested and true results that I'm giving you after my failure)? Nothing really. They're pretty much the same as the original recipe. One thing that I did differently, however, is I used homemade nutella. And oh man, that was a great choice. Because the hazelnutty flavor is so much more present than in normal Nutella, and that pairs with the browned butter and dark brown sugar flavors in like...such a fantastic way. *sigh* I get all gooey just thinking of em. They're like the Channing Tatum of cookies.
Nutella Stuffed, Brown Butter, Salted Chocolate Chip Cookies
And now I'm thinking of this silly video from Jimmy Kimmel.

That song's in your head now, huh?

Sorry I'm not sorry.
Nutella Stuffed, Brown Butter, Salted Chocolate Chip Cookies
I'm also not sorry about that above picture.
With the ooey, gooey, chocolate hazelnutty center.

You know what I'm talking about. The one that will be haunting your every waking thought, and then show up in all your dreams. Taunting you, teasing you, begging you to BAKE THESE COOKIES.

You're not going to rest until you do, so, come on, you might as well just do it.


 Nutella Stuffed, Brown Butter, Salted Chocolate Chip Cookies


Nutella Stuffed, Brown Butter, Salted Chocolate Chip Cookies
Makes 2 dozen cookies.
Ingredients:
  • 2 and 1/4 cup all purpose flour
  • 1 and 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup (2 sticks or 16 tbsp.) unsalted butter, browned
  • 1 and 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg + 1 yolk
  • 1 and 1/2 tsp. vanilla extract
  • 1 tbsp. plain Greek yogurt
  • 3/4 cup semisweet chocolate chips
  • 1/4 cup milk chocolate chips
  • 1/4 cup dark chocolate chips
  • 1 jar chilled Nutella/homemade nutella (won't use the whole jar)
  • coarse salt (such as sea salt or kosher salt), for sprinkling
Preparation:
Nutella Stuffed, Brown Butter, Salted Chocolate Chip Cookies
  • Brown the butter: In a medium saucepan melt butter over medium heat, whisking constantly as it foams and bubbles and turns brown. Immediately pour into a large, heatproof, bowl. Allow to cool completely to room temperature.
  • Meanwhile, in a medium bowl, whisk together flour, baking soda, and salt.
  • Once the butter has cooled, add in the sugars and beat together with a mixer. Then, beat in the egg, yolk, yogurt, and vanilla. Slowly mix in the dry ingredients.
  • Gently fold the chocolate chips into the dough until evenly dispersed. Chill dough in the refrigerator for at least 2 hours (up to 1 week).
  • Take 1 tbsp. chilled dough and flatten it slightly (refer to photo above). Place approx. 1 tsp. chilled Nutella (if using store bough Nutella refer to this post for some tips) in the middle of the flattened dough, then scoop a little less than a tbsp. more of dough to place on top and seal the edges around, rolling the whole thing into a ball (make sure no nutella peeks through).
  • Place on a a large baking sheet (greased or lined with parchment paper or silpat) leaving 2 in. between each ball of dough. (will need to do multiple batches, just leave the dough in the refrigerator between batches.) 
  • Chill dough in the refrigerator or freezer while preheating the oven to 350 degrees.
  • Bake 9-11 minutes, until the edges are just beginning to brown (will look slightly underdone in the middle). 
  • Let sit on the sheet for 2 minutes. Sprinkle with coarse salt. Once firm enough to move, transfer to a wire rack to cool completely.
  • Eat! And store leftovers in an airtight container.
Nutella Stuffed, Brown Butter, Salted Chocolate Chip Cookies
Lookat that salt. That amazing salty sweet goodness. Ahhhh.

Oh and I hope that tomorrow all my fellow US peoples have a 

HAPPY 4TH OF JULY!

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