I know, I haven’t posted a new recipe on this blog in nearly a year. It’s mostly because I’ve discovered Pinterest, and Pinterest accomodates both my desire to share recipes and my laziness. But these are too good not to share. I got the base recipe from Cookin’ Canuck and decided to brown the butter, because when has browning butter not improved a cookie recipe? (The answer is never, by the way). The main innovation of this recipe was freezing the Nutella in small dollops before stuffing the cookies. I tried making Nutella-stuffed chocolate chip cookies once and, while they were delicious, they were a royal pain to assemble. Freezing the Nutella makes the process much more manageable. And the end result? Well, it’s absolutely beautiful. Just look at that Nutella centre!
- ~3/4 cup Nutella
- 1 1.2 cups + 1/3 cup, divided
- 14 tablespoons (1 cup minus 2 tablespoons) butter, cut into 1 inch cubes
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- ~1 tablespoon coarse sea salt
Line a baking sheet with parchment paper or waxed paper. Dollop your Nutella onto the lined cookie sheet, and place in the freezer. You’ll want 3 dozen or so dollops, about a teaspoon each. If you have extra, you’ll just have to eat it. I know, life is hard. Next, brown your butter in a saucepan (here’s a handy guide, if you’ve never done it before). Transfer your browned butter to a heatproof mixing bowl, and let cool a few minutes. Stir in 1 1/2 cups sugar. Next, add the eggs one at a time and the vanilla, then stir in the baking powder and salt. Fold in the flour and mix until smooth. Wrap cookie dough in plastic wrap and chill in the fridge at least 30 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit. Form your chilled cookie dough into 1-inch balls. One at a time, flatten the balls of cookie dough into 3 inch circles, and place a few grains of sea salt and a frozen dollop of Nutella in the middle. If the Nutella starts to thaw, put the baking sheet back in the freezer for a few minutes. Wrap the dough around the Nutella and roll the cookie in the reserved 1/3 cup of sugar. Place cookies on a parchment or silpat-lined baking sheet, 2 inches apart. Bake 11-13 minutes, and let the cookies cool on the pan a few minutes before transferring to a wire rack. Enjoy!