Well I can tell you these are seriously knock your socks off cookies!
This recipe I made a few times now and it is rich and decadent and has so many layers of flavor. This is a fantastic recipe to tuck away for parties or gifts because it really adds a wow factor to the perfection of a great chocolate chip cookie.
I found this recipe from a blog called Ambitious Kitchen and she really is a genius because it is a great recipe! I have adapted the recipe slightly and had great results.
Here is the recipe:
- Nutella
- ½ cup Semi Sweet Chocolate Chips
- ½ Cup Milk Chocolate Chips
- 2¼ cups flour
- 1¼ teaspoons baking soda
- ¼ teaspoon salt
- 1¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons vanilla
- 1 tablespoon plain greek yogurt
- Coarse sea salt to sprinkle on top
- 1 cup butter (2 sticks)
- Mix flour, baking soda and salt together in a bowl and set aside
- Take 2 sticks of butter (1 cup) and place in a saucepan over medium high heat.
- Whisk constantly for several minutes until it starts to brown and gives off a caramel/nutty odor.
- Be very careful as the butter will burn very easily!
- Transfer butter immediately to a dish and out of the saucepan so it doesn't burn.
- Let cool for just a few minutes.
- Add the browned butter and the sugars together in a stand mixer.
- Mix well.
- Add the vanilla. egg, egg yolk, yogurt and mix just until incorporated. Slowly add in dry ingredients.
- Mix in the chocolate chips and stir gently just until combined. (Do not overmix or the cookies will be too flat)
- Place the dough in the fridge for about 20-30 minutes to harden slightly.
- Get the Nutella ready- you can either keep it at room temp or put it in the fridge to harden.
- I found it easiest to work with when it was just slightly cool from the fridge.
- Using about 1 tablespoon of dough, make a ball in your hands.
- Flatten the ball with your fingers.
- Add one small scoop of Nutella to the center of the cookie and roll it back up into a ball.
- Flatten just slightly with your fingers or a spoon.
- Cook at 350 for about 9 minutes.
- You want to remove it from the oven just slightly underdone so you have an ooey gooey cookie since it will continue to cook.
- While the cookies and nice and warm sprinkle a little sea salt over the top.
- In just a few minutes they will harden enough to pick up and you can enjoy!
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So a few notes about this. I think the brown butter really adds so much more flavor to the recipe so don’t skip that step. You do want to be very careful not to walk away for even a second. Sadly if the butter is burned, it is best to dump it and start again.
You want to remove these cookies from the oven when they look slightly underdone. The cookie will continue to cook after you pull it out of the oven so in about 2 minutes it should harden enough to pick up and eat.
I like to use Pink Himalayan sea salt to sprinkle on top. This is such a yummy touch and you can buy it online or at Target.
The original recipe calls for chilling the dough for 2 hours in the fridge. I found the dough hard to roll when I did that so I chilled mine about 20 minutes and it was fine. If you don’t chill the dough at all it is a bit gooey and hard to roll into the balls.
Also if you want the yummy gooey Nutella coming out, keep it at room temp. If you chill your Nutella the cookie will have a nice line inside of Nutella after it is baked but you won’t get the gooey factor (or at least I didn’t).
And last but not least, if the Nutella makes the cookie a little too sweet for your taste, this is an excellent recipe for a salted brown butter chocolate chip cookie! That still makes your cookie stand out from a regular chocolate chip cookie and you can just skip the Nutella. I would add more chocolate chips to the recipe if you do decide to skip the Nutella.
No matter what you have something wonderful to put in your belly!
If you decide to make these cookies please come back and let me know what you think! I made these for our family and I ate a small corner of my cookie and went upstairs to take care of a few things. When I came back down about 30 minutes later the entire plate of cookies was gone! (Including mine!) Can you believe my husband and two littles ate the entire plate :D. My husband said these were the best cookies I have ever made (and that is high praise because I love to bake.)
Recipe adapted from Ambitious Kitchen
I don’t know what it is about brown butter in cookies, but it makes them too die for! I have a recipe for salted brown butter cookies (no chips or nutella) that is heavenly…I can’t even imagine adding 2 of the best things in the world of food to the recipe! Thank you for sharing…totally trying these soon! One question…salted or unsalted butter?
You know Barbie- I can never notice the difference in unsalted v. salted butter. I think I have unsalted in the fridge so that must have been what I used :).
Thanks Charlene! The recipe I have specifies unsalted so I think that might be the way to go. Dipping rice crackers in Nutella as I type… 🙂
These cookies looks TOO good!! Do you think it’s still as good the next day or is it better right out of the oven? Not sure if it has lasted that long to know the answer right?… 😉
Michelle,
Sadly ours did not last very long :D. So I am an out of the oven type girl. I actually keep the dough in the freezer or the fridge and only bake 25% of it at one time. That way I can’t eat an entire plate of cookies and I always get my yummy gooey cookie. When I chilled the Nutella really well, it didn’t melt as much as I was hoping in the oven so those cookies I popped in the micro for about 5 seconds and they were wonderful. For the … ahem… third batch I made I only chilled the Nutella for about 30 min and it was the ooey gooey kind of yumminess. Just remember to take them out when they are underdone because they will continue to cook.
Thank you Charlene! Brilliant idea keeping the dough in the freezer and making them fresh each time! I can’t wait to make these! 😀
Oh my I think I hate you right now 😉 I’ve been trying to be good about having cookies and sweets in the house. I’m not sure I’m going to be able to resist making these!! I LOVE Nutella. Thanks for the recipe!
I used my B1G1free Nutella coupon so I could make these! I am so excited! I have an amazing CCCookie recipe that I may just try using, with the browned butter addition. And of course, stuffed with Nutella! Thanks for this fabulous idea!
Lesson of the day: never leave cookie behind 😉
These cookies look great, but I’m afraid to make them: CC cookies and Nutella is the best combination 🙂
I made these and they were heavenly. They are really rich which makes it easy to stop after eating just one. At least for me. My husband and kids ate them all up.
Brenda- that was my experience too. I love chocolate and especially chocolate chip cookies but I had a limit of 1 at a time ;). That is a good thing for sure.
MMMM These look delicious! Thank you for sharing your recipe.
I agree, it says to mix all dry ingredients and then later says to mix the butter with sugars. I have already mixed all dry ingredients so I hope it doesn’t make a huge difference in the recipe!