These may be the most dangerous cookies I’ve ever made. They are a perfect combination of all the flavors I love, and they are blended together perfectly! Let me introduce you to the best cookie ever:
Nutella Stuffed Chocolate Chip Cookies + Sea Salt!
Below is the recipe for you to try!
(A big thanks to Monique… check out her blog for the original recipes)
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon of sea salt, plus more for sprinkling
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
2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
1 jar Nutella
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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. Stir in the chocolate chips.
4. Chill your dough for 2 hours in the refrigerator.
5. Once dough is chilled, take about 1 tbsp of the dough and make into a ball. Then, thin the ball out, put the Nutella inside, and wrap the dough back into a ball. Place dough balls on cookie sheet, 2 inches apart and sprinkle each dough ball with a little bit of sea salt.
6. 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 and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
Makes about 2 dozen cookies. (I prefer smaller cookies, so I did 1 tbsp dough and made 3 dozen).