If that sounds like all of the best things in the world all wrapped up in one cookie…you’re right. These are the most decadent cookies I’ve had in a long time. There’s something about molten Nutella oozing out of a chocolate chip studded cookie that just. does. it. for. me.
Here’s what you need:
2 1/4 cups all-purpose white flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1 cup butter
1 1/4 cup packed dark brown sugar
1/3 cup sugar
1 large egg plus 1 egg yolk
1 1/2 tsp. vanilla extract
1 tbsp. plain greek yogurt
1 3/4 cup chocolate chips (you can mix it up here, maybe some milk chocolate, some dark, some white?)
1 jar of Nutella
Coarse sea salt
Here’s what you do:
The first step is a tip for you: line a couple baking sheets with parchment paper and spoon little dobs of Nutella onto them. Place these in the freezer 1-2 hours before you make your cookies. This will make them a lot easier to handle.
Whisk together flour, baking soda and salt in a bowl. Meanwhile, melt the butter in a saucepan over medium heat. As it cooks, the butter will begin to foam and then form brown cracklies on the bottom of the pan. After this, the butter will brown quickly so keep your eye on it, and remove it from the heat once it reaches a nice deep caramel colour. Set the butter aside to cool for a few minutes.
Once the butter has cooled a bit, use an electric mixer to mix the butter and sugars until well blended. Add in the egg, extra yolk, vanilla and yogurt and beat until just combined. Now fold in the chocolate chips.
Chill the dough for 2 hours in the refrigerator. Sometimes, incredible food takes time. Just be patient, okay?
Preheat your oven to 350F and grease a few cookie sheets. Retrieve your Nutella from the freezer and your cookie dough from the fridge. Grab a lump of dough and roll into a ball. Flatten the ball out with your thumb and place the Nutella in the middle. Gently fold the dough around the Nutella, making sure that no Nutella is peeking out of the dough.
Place your Nutella stuffed balls of cookie dough goodness on the baking sheets and bake 9-11 minutes or until the cookies are golden brown.
Remove from the oven, and allow to cool for a couple minutes before sprinkling lightly with sea salt.
Recipe courtesy of Ambitious Kitchen.