Nutella Stuffed Chocolate Chip Cookies


I find myself gravitating towards browned butter or as it is more formally known “beurre noisette” which also means hazelnut butter. If a recipe includes it, I immediately perk up. I absolutely love the slightly nutty flavor it adds to my baking. You can see that I have been using it quite often; chocolate chip cookies, snickerdoodles, and even pumpkin donuts.

So naturally, in my search for another cookie recipe this week, when I stumbled upon Monique’s Nutella Stuffed Chocolate Chip Cookies I noticed the browned butter immediately 🙂

This cookie is the ultimate combination of sweet and salty. The subtle caramel flavor of the browned butter, the sweet blend of chocolate chips, matched only by the smooth and chocolaty hazelnut spread spilling over every bit all kissed with a touch of salt to enhance the whole show. It is a brilliant cookie creation.

Ingredients: (yields 2 dozen cookies)

  • 2 1/4 cups of flour
  • 1 1/4 teaspoons of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of unsalted butter
  • 1 cup of dark brown sugar, packed
  • 1/2 a cup of sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 1/2 cup of bittersweet chocolate chips
  • 1/2 cup of milk chocolate chips
  • 1/2 cup of semi-sweet chocolate chips
  • 1 jar of nutella, chilled
  • coarse sea salt for sprinkling

I began by browning 2 sticks of unsalted butter in a small sauce pan over medium low heat. I browned the butter until it was a golden nut brown and brown specks just started to form on the bottom of the pan. Then I transferred the butter to a ramekin and allowed it to cool slightly.

In the mixer bowl I added 1 cup of dark brown sugar, 1/2 cup of sugar, and the browned butter. I mixed until combined.

Then I added 2 eggs and 2 teaspoons of vanilla extract, I mixed until incorporated.

In a large bowl I whisked together 2 1/4 cups of flour, 1 1/4 teaspoons of baking soda, and 1/4 of a teaspoon of salt.

I added in the flour mixture in two equal parts, and mixed until combined.

Then I carefully folded in 1/2 of a cup of bittersweet chocolate chips, 1/2 of a cup of milk chocolate chips, and 1/2 of a cup of semi-sweet chocolate chips.

I transferred the dough to a glass bowl and wrapped it in plastic wrap. I placed the dough in the refrigerator to chill for 2 hours.

With 30 minutes left for the dough to chill, I preheated the oven with the bread stone to 350 degrees.

Once the 30 minutes was up I shaped the dough into 2 tablespoon sized balls. I flattened each cookie with the palm if my hand.

Then in the center of each flattened cookie I placed 1 teaspoon of chilled nutella. I carefully folded the dough around the nutella and gently rolled each cookie into a ball.

I evenly spaced 6 cookies on the bread stone and gently pressed a few extra chocolate chips onto the tops of the cookies. I used caution when working with the bread stone as it is extremely hot.

Then I baked the cookies for 12 minutes and the edges of the cookie started to turn golden brown.

Once I remove the cookies from the oven I lightly sprinkled them with a little coarse sea salt. I transferred the cookies to a cooling rack to finish cooling and repeated the baking process.

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