Nutella-Stuffed Browned Butter Chocolate Chip Cookies with Sea Salt
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 cup granulated sugar
- 21/4 cup all-purpose flour
- 11/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 11/4 cup packed dark brown sugar
- 1 large egg plus 1 egg yolk
- 11/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1 jar of nutella chilled in refrigerator
- coarse sea salt for sprinkling
- Carbohydrate 1664.42613575553 g
- Cholesterol 2186.83218749981 mg
- Fat 994.025926013129 g
- Fiber 47.4870752824295 g
- Protein 150.072747118002 g
- Saturated Fat 562.364072298553 g
- Serving Size 1 1 Recipe (3170g)
- Sodium 13728.4402981173 mg
- Sugar 1616.9390604731 g
- Trans Fat 197.491872522944 g
- Calories 16051 calories
In a large bowl mix flour, baking soda, and salt until combined. In a saucepan over medium heat, brown butter and set aside to cool. In the bowl of a stand mixer with the paddle attachment, beat together butter and sugars until light and fluffy. Mix in egg, yolk, vanilla, and yogurt until incorporated. Gradually add the dry ingredients until combined. Fold in chocolate chips. Place cookie dough in the refrigerator for 2 hours to let the flavors meld together. Preheat the oven to 350 degrees F. Roll 1½ tablespoons of dough and flatten the dough to make a flat circle. Place 1 teaspoon of chilled Nutella in the middle then place another flat circle of cookie dough on top. Crimp edges to seal. Place dough balls on cookie sheet, 2 inches apart and bake 9-11 minutes or until the edges turn golden brown. Sprinkle with sea salt and let cool on wire racks.
