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Nutella Stuffed Brown Butter Sea Salt Chocolate Chip Cookies

February 28, 2014

Update: I made these cookies yet again, but the revised way which dollops the Nutella in the center and folds the cookie around.  This is a better option.  Also, it’s good to make sure you chill dough per the directions as this make it much easier to handle for infusing Nutella goodness into it.  The cookies still turned out pretty flat compared to the original blogger’s photos, but I don’t care.  They still tasted amazing.  I made another attempt to make these cookies filling them with caramel instead of Nutella.  I did this by using candy caramels and cutting them in half before putting them in each cookie.  This did not turn out so well…the melting temperature of the candy caramel was far higher than my baking temperature so they never really melted as I hoped (I thought this might be an issue).

Original: Jim came across these cookies on the internet one day and insisted he must have them!  So months later I got around to baking them for a going away dinner for some good friends.  The recipe originally came from the another blogger, but she got it from AmbitiousKitchen so I give her the final kudos on this creation.  I didn’t realize this until AFTER I baked the cookies so there are some changes I’d do next time that AmbitiousKitchen did as I mention below.

The original blog said to essentially make two cookies and dollop Nutella in between them whereas the AmbitiousKitchen blog called for using one cookie, dollop Nutella in the center, and fold the cookie around it.  I like the latter process better.   By using the first method my cookies were huge and did not have sufficient Nutella/cookie ratio.  I also suggest reducing the amount of chocolate chips to 1.5 cups (as shown below) than in the original recipe.

The cookies tasted pretty darn good.  I really like the addition of the sea salt topping.  My cookies ended up flatter than the pictures on her blog.  I think my faux pas was not completely getting the butter to brown and/or not letting it cool before mixing it with the sugars.


Difficulty:  Easy-Medium
Prep Time:  40 min
Chill Time: 2 hours
Cook Time: 7-9 min
Total Time: 2 hours 50 mins
Yield: 3ish dozen cookies (the new way)
Taste: Grrrreat!

2 1/4 cup all-purpose flour
1 1/4 tsp baking soda
1/4 tsp of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 egg yolk
1 1/2 tsp vanilla extract
1 tbs plain Greek yogurt
1.5 cup semi-sweet chocolate chips (can do a mixture of milk and dark chocolate chips as well)
1 (small) jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling


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

2) Melt butter in a saucepan over medium heat. The butter will begin to foam. Whisk the butter consistently during this process. After a few minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.  Cooling longer will make your cookies less flat.

3) With an electric mixer, mix the butter and sugars until thoroughly blended.

4) Beat in the egg, yolk, vanilla, and yogurt until combined.

5) Add the dry ingredients slowly and beat on low-speed just until combined.

6) Gently fold in all of the chocolate chips.

7) Chill your dough for 2 hours in the refrigerator.

8) Once dough is chilled preheat the oven to 350 degrees F.

9) Measure about 1 1/2 tbs of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball.  Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently.  You only need to flatten the tops.

10) Bake the cookies 7-11 minutes or until the edges of the cookies begin to turn golden brown on the edges. They will still look undercooked in the middle.

11)  Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt.


Source: AmbitiousKitchen


From → Dessert

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