Salted, Nutella-Stuffed, Browned Butter, Chocolate Chip Cookies


Happy Thursday! What better way to celebrate a long week, than with nutella-stuffed, brown butter, chocolate chip cookies! I know, the name is a mouthful…but there are so many wonderful aspects of this cookie, and each one deserves a spot in the name. The nutty flavor of the brown butter compliments the nutella perfectly, and a finishing sprinkle of sea salt makes this a well-balance, salty/sweet treat.

Cookie Dough Ingredients (Adapted from Ambitious Kitchen)

  • 2 sticks (1 cup) unsalted butter
  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoon plain greek yogurt
  • 1 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling

Servings: 20 Cookies

Prep Time: 15 minutes

Chill Time: At least 2 hours

Bake time: 9-10 minutes

Begin by browning the butter. Melt butter in a saucepan over medium heat, until it begins to foam. 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 and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning, and let it cool.

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With an electric mixer, mix the butter and sugars. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the flour, baking soda, and salt,  and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

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Chill your dough overnight, or AT LEAST 2 hours. This allows the dough to absorb the flavor of the brown butter, and results in a chewier, thicker cookie. Trust me, don’t skip this step!!!

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The following morning, preheat the oven to 350 degrees. Form cookie dough balls with about 1 1/2 tablespoons of cookie dough, and flatten the dough in the palm of your hand. Place 1 Tablespoon of chilled Nutella in the middle, and fold the dough back around it, gently into a ball.

Place the cookie dough balls onto a greased cookie sheet about 2 inches apart, and gently flatten the dough with your hand. Bake the cookies for 9-10 minutes, until the edges just begin to brown. Let the cookies cool on a wire wrack, and sprinkle with a flourish of sea salt after a couple minutes. And BAM! NUTELLA COOKIES FOR ALL 😀


5 thoughts on “Salted, Nutella-Stuffed, Browned Butter, Chocolate Chip Cookies

    1. Sadly no! I actually make an edible cookie dough for that! And it’s funny that you ask, because I’m just about to post a cookie dough topped cake recipe 🙂 stay tuned!

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