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Liz’s Kitchen: Nutella Stuffed Chocolate Chip Cookie Recipe

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These are heavenly and Rob Banks always gets excited when I have some for him. The cookie is basically Nutella is inside a delicious brown butter chocolate chip cookie that is topped with some course sea salt! The cookies are sweet from the chocolate, brown butter and Nutella which is why the sea salt is key! It helps cut the sweet and at the same time the salt really brings out the flavor of the chocolate. Most of the recipes that I post are pretty simple and easy…this recipe is not. It actually has quite a few steps and does take a while but the end product is soooooo worth it! Trust me. You can find the original recipe from Ambitious Kitchen. 

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INGREDIENTS
  • 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
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling

Take the flour, baking soda, and salt and whisk them in a bowl and then set aside. Then you’ll need to make your brown butter. Melt the butter in a saucepan over medium heat once the butter starts to foam start to whisk and keep whisking consistently. The butter will begin to brown on the bottom of the pan, once that happens remove form the heat while continuing to whisk and pour into a bowl to let cool. The butter should be giving off a nutty aroma not a burnt aroma.

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Next take your sugars and mix them with your brown butter. Once these are mixed you will add the egg, yolk, vanilla, and yogurt and keep mixing until combined. Then you’ll slowly add the dry ingredients that you have set aside. Next you’ll gently fold in all your chocolate chips. You can either use a spatula or your hands. The dough is heavy and your hands might be necessary to fold in the chips well. Once done put the dough in the fridge for 2 hours or in the freezer for 30 minutes, the original recipe says that the fridge is your best option.

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Once the dough has cooled pull out of the fridge and let thaw if you can’t easily work with the dough. Pre heat your oven to 350. You’ll want to take the dough and roll them in to balls using about 1 1/2 tablespoons of dough for each ball. You’ll then take the balls and flatten them into your palm to form a thin layer. Place a teaspoon of chilled Nutella and put it into the middle of the dough and then fold the dough around the Nutella and recreate the ball making sure your Nutella isn’t escaping the dough.

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Next move the balls to a cookie sheet placing them about 2 inches a part from each other. Gently flatten the balls with your hand, as to make it so they cant roll around when you go to put the in the oven.

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Bake the cookies for 9 to 11 minutes or until the edges of the cookies begin to turn golden brown. Let sit on the cooke sheet for a couple of minutes. After they’ve cooled a little sprinkle the sea salt on the tops and move the cookies to a wire rack to completely cool.

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Then sink your teeth into these heavenly bites!

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You’re welcome!

Check out the full recipe at Ambitious Kitchen.

Next on Liz’s Kitchen: Turkey Sausage and Potato Skillet Recipe

 

 

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