Let’s see… A year-long vacation in Europe? Winning the lottery? Having insanely fast metabolism? World peace?
Okay, okay, so maybe there are a ton of things that may outshine even the shadow of the idea of cookies– unless perhaps you love them to the moon and back– but do you know another thing that’s even better than chocolate chip cookies?
Nutella-stuffed chocolate chip cookies.
You see where I’m going here? I’m sure you can already imagine: your favourite classic chocolate chip cookie, crunchy on the outside and chewy in the center– but wait! What is this delicious thing oozing from the middle that makes me go ‘Mmmmmmmmmmmmmmm…’?!
As we all know, Nutella goes well with pretty much any baked good or dessert in the universe, but whoever came up with the idea of using them as choco chip cookie innards was clearly a genius.
Clearly he or she knew what she was doing.
I admit these cookies might seem a bit indulgent to weight-watchers but I can guarantee it will be a glorious treat to those with a sweet tooth. Regardless of which group you belong to I find that it’s always interesting to try a clever reinvention of a classic, such as this.
Being a huge fan of choco chip cookies I am already pretty happy with a batch of my favourite recipe so far, but I have also amassed a few recipes with mouth-watering twists added to the forever-favourite. Recipes that marry the awesome choco chip cookie with other equally awesome things to create something that stops you on your tracks. (Admit it, you’ve been stalled by the sight of food before!) I have shared such a recipe a long time ago and it remains to be one of my favourite cookies that I have ever consumed in my life. I think this cookie is going to be that sort of cookie for a lot of people.
I find that chocolate chip cookies always taste a tad better with a sprinkling of salt on top. I don’t even quite understand the sorcery of how it brings out a different dimension to the already delicious flavours of chocolate and caramel, but I totally dig it. It’s the same case with these cookies even when you give them just a teensy sprinkling of some coarse sea salt.
The salt makes the caramel notes in the cookies bolder; makes the chocolate chips taste deeper; and I don’t know if I’m just imagining it but it seems the hazelnut flavour leaps out from the Nutella a bit more. (I have used coarse rock salt on occasion and because it tastes quite a bit saltier I recommend control over the amount sprinkled!) There is also this pleasantly nutty flavour to the cookies thanks to the browned butter that was used in place of regular one.
Makes about 24 cookies
- 2 ¼ cups all purpose flour
- 1 ¼ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 ¼ cups packed dark brown sugar
- ¼ cup white sugar
- 1 large egg + 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 1 tablespoon plain Greek yogurt *
- 2 cups semi-sweet or dark chocolate chips
- 1 jar of Nutella, chilled in the refrigerator (you will use approximately 36 Tablespoons)
- Coarse sea salt, for sprinkling
- 1. Whisk together the flour, baking soda, and salt in a bowl and set aside.
- 2. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process.
- 3. After a few of minutes of constant whisking, the butter will begin to darken on the bottom of the saucepan. As soon as the butter has turned brown and gives off a nutty aroma, remove the pan from the heat and continue to whisk as it is transferred to a bowl to prevent burning. Set aside to cool for a few minutes.
- 4. With an electric mixer fitted with the paddle attachment, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined.
- 5. Add the dry ingredients slowly and beat on low-speed (or using a spatula) just until combined. Gently fold in all of the chocolate chips.
- 6. Chill dough for 2 hours in the refrigerator. Meanwhile, line two baking sheets with parchment paper. In the last 20 minutes of chilling, preheat the oven to 350°F (180°C).
- 7. Once dough is chilled, measure about 1 and 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently rolling into a ball — it doesn’t have to be perfectly rolled! Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary.
- 8. Place dough balls on cookie sheet 2 inches apart, then flatten just a little bit with a very gentle hand to even the tops. Bake the cookies 9 to 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.
- 9. Cool the cookies on the sheets for at least 2 minutes. Sprinkle with a little sea salt. Transfer cookies to a wire rack to cool completely.
- * I used regular yogurt and it worked out fine for me.
And now, please excuse me while I brace myself for the violent reactions of friends who will surely be outraged that I did not share these cookies with them. (SORRY GUYS! Ya’ll know I live with cookie monsters! :P)