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Flavor | When thinking about Nutella isn’t enough…

February 6, 2013

Yesterday was World Nutella Day and as such, baking was the first thing that had to be done.

I remember my first taste of Nutella — I was in high school at Emmie’s house doing who knows what (making eggs, I’m sure), and she asked if I wanted Nutella on my toast. Confused as ever, I asked what it was. Hazelnut spread? Hm, I’ve never had a hazelnut but I like peanut butter an awful lot so why not? And then…I fell in love. And have been in love ever since. We kept it in our pantry in college and I would eat it by the spoonful, I would melt for a banana Nutella crepe when I came to visit Josh in the city (and then I learned to make my own), and my parents began to give me Nutella as a Christmas gift!

So yesterday, Joanna gave us 11 amazing looking Nutella recipes from around the web and God essentially whispered in my ear that these cookies must be made. So I whipped them up in between watching the tight races of Tierra and AshLee and Ohio State and Michigan. (Both became epic fails.)

The cookies were the real winner. 3 types of chocolate (semi-sweet, dark, and milk) folded with the best cookie batter ever, wrapped around a gooey dollop of Nutella, and sprinkled with sea salts for contrast. No, I have never tasted anything better. I am wondering if I can use peanut butter instead of Nutella on National Peanut Butter Day…(but that was two weeks ago so perhaps I just try anyway).

Nutella Chocolate Chip | The Shellhammer

Nutella Chocolate Chip | The Shellhammer

Nutella-Stuffed Brown Butter + Sea-salt Chocolate Chip Cookies
Adapted, ever so slightly, from Ambitious Kitchen

Ingredients:

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 yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 tablespoon of milk
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling

Directions:

  1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of 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.
  2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips. Add milk and fold until completely absorbed by dough.
  3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager. (I did the freezer because it was late but the fridge will allow your dough to be thicker instead of flat.)
  4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons 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 — it doesn’t have to be perfectly rolled! 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. (Really only the tops need to be flattened a bit!)
  5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. 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.

Nutella Chocolate Chip | The Shellhammer

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