Friday, November 16, 2012

Salted Chocolate Chip Nutella Cookies

I have found the motherload! Honestly, if any of you have been on pinterest lately you would have seen it too. Salted Chocolate Chip Nutella cookies.

These are incredible. There is only a hint of Nutella in it. The real kicker: the salt. Ooooohhh the salt.

Sweet and salty combination that you cannot beat.

The other kicker? There's another kicker you ask??
Yes! There is another kicker! The browned butter.

I'm including these two pictures for the pure fact that I've never browned butter before pathetic...I know and I didn't know what it should look like. I thought it would save someone else from the situation I was in.
This is what browned butter should look like.

Anywho...Let's get to that recipe, yes?

Salted Chocolate Chip Nutella cookies
Adapted from The Bite Sized Baker

2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
1 tablespoon plain greek yogurt
¾ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse seasalt for sprinkling

1. Combine flour, baking soda, and salt in a bowl and set aside.
2. Brown the butter. Put it in a saucepan let it melt and whisk it. Butter will begin to form and will turn brown underneath the frothy layer. It might take about 5 minutes or more to fully brown. Pour it into a bowl and let cool.
3. Combine the butter and sugars. Then add the egg and yolk, vanilla, and yogurt just until it is mixed in.

4. Gradually add flour mixture
5. Fold in the chocolate chips.
6. Throw that bowl into the refridgerator and let it chill for 2 hours. DO NOT put it in the freezer for shorter time-Dough will not stay fluffy when you bake it and will not look as nice...This is what I did. They tasted delicious, but they didn't look as thick and fluffy.
7. Preheat oven to 350 degrees Fahrenheit.
8. Begin to make the cookies--Roll 2 tablespoon balls of dough, flatten the ball, then dab Nutella in the center and fold the dough around the hazelnut bomb in the middle. Set the cookies 2 inches apart on a baking sheet.
9. Bake for 9-11 minutes. When you pull them out sprinkle the salt on them and let them sit on the pan for 2 minutes then move them to a wire rack to cool completely.

You want some rolling/process pictures?! Of course!

Nutella filled salty chocolate chip cookie bombs. YES.

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