Sometimes a recipe, such as Salty Sweet Nutella Chocolate Chip Cookies, doesn’t need
an introduction or a lot of fanfare.
The rich ingredients speak for themselves.
The nutty aroma of the brown butter and the chocolate will beckon you to take a taste of the baked cookie . . . or cookies. 🙂
The smell makes them irresistible and the taste says it all.
Our oldest grandson took one bite . . . closed his eyes in appreciation. . . and murmured . . .
mmmm . . .ooey . . .gooey . . . goodness.
It all started with a half full jar of Nutella.
I originally had bought the Nutella to make a cheesecake parfait. Somehow, some of the Nutella went missing and I didn’t have enough for the parfait. So I had to go in search of a delicious recipe to take to our kids and grandsons to sample — they are our quality control, so to speak –they rate the desserts. If they give a dessert their seal of approval — we’re certain our readers will enjoy it.
I’m sure you’ve made many batches of chocolate chip cookies throughout the years. I know I have and the recipe I’ve used is the Betty Crocker recipe in her old 1962 cookbook. So if you think that a chocolate chip cookie is a chocolate chip cookie.
These Salty Sweet Nutella Chocolate Chip Cookies are out of this world.
My inspiration for these cookies came from a recipe at the Ambitious Kitchen. Once I read Monique’s post claiming they were the best cookies in the world, I knew I had to make them for All Our Way.
Part of the unique flavor is to brown 2 sticks (1 cup) butter — it gives them a rich nutty butter taste. WOW!! It’s worth taking the time to brown the butter. Browning the butter isn’t difficult to do — you just have to watch the butter like a hawk so it doesn’t burn.
Then to make it easier to stuff the cookies, I froze teaspoons of Nutella. When I’m ready to assemble the ingredients they are all measured and ready to be added to the mixing bowl.
It’s very important to chill the dough — it warms up in your hand as you take about 1 1/2 tablespoons of dough and form it into a ball. Flatten the dough in your hand and put the frozen Nutella in the center. Wrap the dough around the Nutella, making sure that it is completely surrounded by the dough. Add a little bit more dough if necessary.
Bake the cookies just until the edges begin to turn a golden brown. They will continue to bake on the cookie sheet. Drizzle with chocolate and sprinkle with coarse sea salt.
That’s all there is to it!!
Are the Salty Sweet Nutella Chocolate Chip Cookies the best cookies in the world?
We think they are at the very top. . . let me know what you think!
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cups packed brown sugar ( either light or dark)
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon sour cream
- 1 3/4 cups semi-sweet chocolate chips
- 1 jar Nutella
- Coarse sea salt for sprinkling
- 1 cup (6 oz.) semi-sweet chocolate chips
- 1 teaspoon shortening such as Crisco
- 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 -- don't leave, keep watch over it. 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. It will give off a rich nutty aroma. Immediately pour the butter into a bowl to prevent it from burning. Set it aside to cool for a few minutes. If the butter is too hot it will "cook" the eggs.
- With an electric mixer, cream the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla and sour cream until combined. Add the dry ingredients slowly and beat on low speed just until combined. Gently fold in the chocolate chips.
- Chill the dough for at least 1 1/2 hours.
- Measure 24 - 1 teaspoon of Nutella on a piece of wax paper and freeze.
- Preheat oven to 350 F. Take dough out of refrigerator and measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place the teaspoon of frozen Nutella in the middle and fold the dough around it, make sure dough is covering the Nutella -- add a little more dough if necessary. Place the dough balls on a parchment lined cookie sheet about 2 inches apart and gently tap the top to slightly flatten. Don't press too hard.
- Bake the cookies anywhere from 9 to 12 minutes -- just until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle -- don't worry -- they will continue to cook once they are out of the oven.
- Cool the cookies on the sheets at least 2 minutes.
- Put the chocolate chips in a microwavable cup. Melt the chocolate in 30 second increments until it is all melted - add the shortening then stir.
- Drizzle the chocolate on top of the warm cookies, sprinkle with coarse sea salt and let cool completely.
- If you use a double ply cookie sheet the cookies have a tendency to take longer. Just keep an eye on them. The middle will look soft but that's okay.
- If you are baking one tray at a time, put the other cookie sheet in the refrigerator until ready to bake. This prevents the cookies from spreading out too much. The same goes if your kitchen is really warm, put the cookie sheet in the fridge for a few minutes to firm up the dough - then bake.
- Inspired by Monique's Nutella stuffed Brown Butter + Sea Salt Chocolate Chip Cookies at Ambitious Kitchen.
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