01 November, 2013


These are unhealthy. 

But they're a delicious treat. Next time I think I'll try them with homemade "Nutella"

Peter didn't have a preference about the cookie's temperature, but I thought these were best eaten hot. In fact the next day I warmed one two in the oven. 

Nutella-Stuffed Brown Butter Cookies by Ambitious Kitchen

2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yoghurt*
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling

*I only had plain yoghurt, it worked fine.
**I made these cookies without an electric mixer and it worked fine since the butter was melted and didn't need creamed.

The first step is browning butter. If you've never done it before (me!) you can find step-by-step directions here. It's really not a very complicated process. From what I understand, the milk and butter separate, the milk sinks to the bottom of the pan and the butter remains at the top. As it is cooking, the butter darkens and takes on a deep nutty flavour. 

How to:
Melt your butter in a saucepan over medium heat, whisking occasionally. Once it is completely melted, whisk some more. In fact, keep whisking. It will begin to bubble (whisk), and eventually foam. Whisk, whisk, whisk.

Then suddenly it turns golden and brown. Just keep whisking. Quickly remove from heat so it doesn't burn, and whisk. Transfer to a bowl to cool.

That's brown butter.

Whisk together the flour, baking soda, and salt in a bowl and set aside.

Mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yoghurt until combined. Add the dry ingredients slowly and beat just until combined. Gently fold in all of the chocolate chips.

This is the hardest part. Chill your dough for 2 hours in the refrigerator. You have to. I once read this is an essential step in making the best chocolate chip cookies. It is true. It produces the softest, chewiest cookies. Don't skip it.

At this point you should also stick your Nutella in the fridge.

Preheat the oven to 175C/350ºF. Once dough is chilled measure a heaping tablespoon of dough and roll into a ball. Flatten the ball very thinly into the palm of your hand. Fill with about 1 teaspoon of chilled Nutella and fold dough around it; gently and quickly roll into a ball. Make sure that the Nutella is not seeping out of the dough. Place dough balls on cookie sheet, 2 inches apart and flatten just the tops with your hand VERY gently, being careful the Nutella does not seep out.

The original recipe says to bake the cookies 9-11 minutes, but I prefer my cookies on the softer side. I baked mine for 7-8 minutes. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Sprinkle with a little sea salt and allow cookies to cool on sheets. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

1 comment:

  1. oh, why did you have to post this and remind me of them?! They really do look amazing.