Happy Thanksgiving! In honor of Turkey-Day, I am posting a recipe I made recently…that has absolutely nothing to do with Thanksgiving. Yaaay!!! Now, I am making my Pumpkin Pie with Vodka Pie Crust and Apple Strudel Rolls this morning to take to Christian’s family’s Thanksgiving festivities this afternoon, but I have already posted about those*, so I decided to go with something new; something delicious, (mostly) classic, and as All-American as Thanksgiving itself: Chocolate chip cookies…with a twist.
*My extra pumpkin pie will be undergoing a minor makeover…I always have a lot of extra filling, so I am going to make mini pumpkin pie tartlets with the excess dough and filling. Stay tuned for instructions, of course!
Let’s get to today’s baking adventure!
I have yet to find a recipe involving Nutella that I was not in love with. And there are few things as classic as good ol’ chocolate chip cookies from scratch. Every self-respecting grandmother in this day and age has a recipe she keeps for when the grand-babies come to visit. And for good reason. Everyone loves them. Now, try combining this classic with an extra layer of moist, gooey, smooth hazelnut richness, and what do you get? Perfection. Pure joy. These are a great “just because” cookie, which is exactly why I made them – just because. The way I made them, these ended up being pretty large cookies, since I put a little dollop of dough down, then plop Nutella on, then add another dollop of cookie dough. The pictures on The Bite-Sized Baker look like normal sized cookies, but I failed at producing such petit morsels of delight (mine were 4+ inches in diameter). Maybe it is one of those practice makes perfect things. Not that big cookies are a bad thing…it’s still hard to eat just one even when they are monster-size! They are just that good!
I think I will try harder to make them a little more petite next time, just so I can have MORE cookies! I believe chilling the dough before baking, like the recipe calls for, may help you be able to mold the cookie dough better and allow you to make smaller cookies. (I, of course, didn’t feel like waiting, so I didn’t chill the dough). Do as I say, not as I do. Now that I think about it, I HIGHLY recommend chilling your dough so that you can more easily mold the dough around the Nutella and therefore make smaller cookies.
I’m going to be honest with you about another deviation I made from the recipe – I forgot to brown the butter. This in no way stopped them from being absolutely delectable. But, while they were still delicious, if you don’t brown the butter, they aren’t browned-butter chocolate chip cookies – they are just chocolate chip cookies. Which is fine also. Try it with browning the butter though. Browned butter gives the cookies an extra layer of depth that you will be glad you took the time to add in! (Check back tomorrow for my next Bakeology post, featuring browned butter.) On top of forgetting to brown the butter, I also was feeling extra lazy and wanted to make just one batch of cookies. “One and done” was my philosophy of the night. So, I put twenty balls of oversized Nutella-stuffed cookie dough on one cookie sheet, knowing very well that this was a very poor decision. (For some reason though, I just couldn’t make myself care!) Putting 20 cookies on one tray is a daunting task for normal sized cookies! The result?
Basically a giant sheet of cookie. So, they didn’t look as pretty as usual, but they were still every bit as gooey, crisp, and chocolaty as ever. I don’t recommend being as lazy as I was though. Just use two cookie sheets, or make 2 batches! (My boyfriend and I also consumed a considerable amount of cookie dough that never made it to the oven…you know, just so we could keep it to one batch.) When done in a not super-lazy fashion this recipe should easily make 30-40 cookies of normal size…
Writing this post right now is making me want to go make up another batch of these! I’m a sucker for Nutella…and chocolate…and chocolate chip cookies…soooo…I think I’ll go do that…now…ok, maybe I’ll finish making the Thanksgiving baked goods first…but then…it’s on…Join me?
Nutella-Stuffed Browned Butter Chocolate Chip Cookies with Sea Salt
Recipe from The Bite-Sized Baker
Prep Time: 15 mins
Bake Time: 9-11 mins
Yield: 30 cookies
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
½ cup semi-sweet chocolate chips
½ cup milk chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling
- In a medium-sized bowl, mix flour, baking soda, and salt until combined.
- In a saucepan over medium heat, brown butter and set aside to cool.
- In a large bowl, beat together butter and sugars until light and fluffy.
- Mix in egg, yolk, vanilla, and yogurt until incorporated.
- Gradually add the dry ingredients until combined. Fold in chocolate chips.
- Place cookie dough in the refrigerator for ~2 hours to let the flavors meld together.*
- Preheat the oven to 350°F. Roll 1½ tablespoons of dough and flatten the dough to make a flat circle. Place 1 teaspoon of chilled Nutella in the middle then place another flat circle of cookie dough on top. Crimp edges to seal.
- Place dough balls on cookie sheet, 2 inches apart and bake 9-11 minutes or until the edges turn golden brown.
- Sprinkle with sea salt and let cool on wire racks.
*As I said earlier, chilling the dough will help you be able to mold the cookie dough better and allow you to make smaller cookies. I HIGHLY recommend chilling your dough so that you don’t have monster cookies. (Once again, there is nothing wrong with monster cookies…)