Guys! Today I’m guest posting at the Cupcake Diaries! Check it out!
Browned Butter cookies – tried it? Love it? Hate it? I was introduced to the idea of browning the butter from my friend Chloe. That was my first experience with this fabulous idea. Let’s just preface this by saying the first time we made them, my chocolate hating, handsome husband loved them – chocolate and all.
Not only does this add a nutty taste to the cookie, but I loved the idea that I didn’t have to wait for butter to be softened. Because when I want cookies – who has time for butter to soften naturally? Then I try to microwave and I end up MELTING the butter instead of SOFTENING it…what a nightmare. Guys. Problem solved.
This recipe inspiration came from Pinterest – of course. I followed the recipe and found the Ambitious Kitchen. What a win. Seriously. The best cookies EVER!! She has such wonderful photos of the process. (Check them out HERE.)I made a few changes to her recipe (she added a TON of chocolate chips) by subtracting some of the chips and adding some toffee bits. Mmmm…
Browned Butter Nutella Stuffed Sea Salt Cookies
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks 1 cup unsalted butter
- 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
- 1 tablespoon plain greek yogurt
- 1/2 cup milk chocolate chips
- 1/2 cup Heath toffee bits
- 1 jar of Nutella
- Coarse sea salt for sprinkling
- 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.
- 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 glass bowl to prevent burning.
- Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended.
- Beat in the egg, yolk, vanilla, and yogurt until combined.
- Add the dry ingredients slowly and beat on low-speed just until combined.
- Gently fold in all of the chocolate chips.
- Chill your dough for 2 hours in the refrigerator.
- Preheat the oven to 350 degrees F.
- Once dough is chilled 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 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll 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.
- Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
- Bake the cookies 9-11 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.
- Cool the cookies on the sheets at least 2 minutes.
- Sprinkle with a little sea salt.
- Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
- Repeat with remaining dough.
Bake the cookies 9-11 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. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.[/print_this]
Sorry there aren’t any pictures of the middle of the cookie with delicious Nutella OOZING out of the middle. There was no chance I was going to pause my eating frenzy to take a snapshot! Maybe next time? Probably not…