These cookies are sure to steal the show at your Memorial Day cookout this weekend. Exploding with rich chocolate chips and a gooey Nutella center, these cookies are what you’ve been dreaming of.
These babies might just be the perfect cookie! Perfect if you like your cookies thick and chewy with crisp edges and tons of chocolate chips. And did I mention the dollop of Nutella in the middle? Or the delicious browned butter?
The melty chocolate chips combined with the rich Nutella is just out of this world! So what are you waiting for? Serve warm straight from the oven with a cold glass of milk!
Yield: about 2 dozen cookies
2/3 cup Nutella
1 cup unsalted butter, cut into 1-inch pieces
2 1/4 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
coarse sea salt
Line a baking sheet with parchment paper. Place Nutella in a pastry bag fitted with a medium round tip or a ziploc bag with the corner sipped off. Pipe 1 1/2 teaspoon dollops of Nutella onto the parchment paper, you should have about 26 dollops. Transfer the baking sheet to the freezer for at least 45 minutes, or while you prepare the cookie dough.
In a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to a large heatproof bowl. Cool to room temperature, about 25 minutes.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, whisk together the browned butter and brown sugar until combined. Add eggs and vanilla and mix well. Using a rubber spatula, fold dry ingredients into egg mixture until just combined. Fold in chocolate chips. Wrap tightly in the plastic wrap. Refrigerate for at least 30 minutes.
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Roll a heaping tablespoon of dough into a 1½-inch ball between your palms, then flatten the dough ball and place 1 frozen Nutella dollop in the center of the dough. Top with another heaping tablespoon of dough and roll into a 3 inch ball (Each cookie will have 2 tablespoons of dough). Repeat with the remaining dough, spacing the balls about 3 inches apart (you should be able to fit 8 cookies on each sheet). Sprinkle each cookie with sea salt.
Bake for 11 to 14 minutes, sprinkling lightly with additional sea salt after baking if desired. Let cookies cool on sheets for 2 minutes before transferring to wire racks to cool completely.
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