Friday, March 1, 2013
Chocolate Chip Cookies with Nutella, Brown Butter, and Sea Salt
When I make sweets are the Barbee household, they are made with one person in mind, Ethan. He loves to have something sweet in our cake tray at all times. I usually make one thing a week, it varies from fruity pebble marshmallow treats, to these oatmeal butterscotch bars, or something decadent and chocolate. Well, I saw this recipe and tried to justify the fact that he would love them, but I don't know who I was trying to fool. I knew these would be MY guilty pleasure.
These were like Death by Chocolate Chip Cookies, the best chocolate chip cookies ever. They taste so simple and have all of the things you love about a chocolate chip cookie, but then the nutella, brown butter, and sea salt change the game. These are a little more time intensive than your basic chocolate chip cookie, but you will not regret spending the extra time in the kitchen.
Source: Ambitious Kitchen, via Annie's Eats
1/2 cup of Nutella
1 cup of Butter, unsalted
2 1/4 cups of Flour
1 1/4 teaspoon of Baking Soda
1/2 teaspoon of Sea Salt, + more for finishing
1 cup of Brown Sugar, golden
1/2 cup of Sugar
1 Large Egg, + 1 egg yolk
2 1/2 teaspoons of Vanilla Extract
1 tablespoon of Greek Yogurt or Sour Cream
1 cup of Semi-Sweet Chocolate Chips
3/4 cup of Dark Chocolate Chips
First, line a small baking sheet that will fit in your freezer with parchment or wax paper. Now, place the nutella in a small ziplock or piping bag, press it all down to one corner of the bag. Snip that edge off and twist the top of the bag, so it doesn't come out of the top. Pipe 24 small dollops of nutella about 1-1 1/2 teaspoons each. Place in the freezer for 2 hours until hardened, you can always leave them in longer.
After the time has elapsed, place the butter in a skillet over medium heat. Melt the butter completely, and continue to cook the butter, whisking frequently, until the butter foams, bubbles and starts to brown. Whisk until the butter is browned evenly, being careful not to burn. Set aside and let cool.
Next, in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In your mixing bowl, combine the sugars and brown butter. Mix on medium speed until blended well and smooth. Blend in the egg and egg yolk, after combined, add the vanilla and greek yogurt or sour cream.
Now, with the mixer on low speed slowly incorporate the dry ingredients to the mix until just combined. Stir in the chocolate chips. Place in the dough in the refrigerator for 30 minutes.
While the dough is chilling, line the baking sheets with parchment paper or a silpat mat.
Next, pre-heat the oven to 350 degrees.
Now, time to make the cookies. Use a medium cookie scoop (about 2 tablespoons) and place an indention in the middle of the ball with your thumb. Place one nutella dollop inside and form the edges to completely enclose the nutella.
Place the cookies on the baking sheets, 2-3 inches apart. Bake for 7 minutes and then rotate the pan and bake for 7 more minutes, until the cookies are golden brown and set. When the cookies are finished baking, sprinkle with sea salt. Let sit on the pan for 5 minutes, then move them to a wire rack to cool. This will yield about 2 dozen cookies.
Serve warm with milk for the best results!
The Barbee Housewife