Brown butter chocochip cookies with sea salt and Nutella

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My secret obsession with Nutella is now out in the public. I keep thinking how can I incorporate it in all my desserts. A while ago I had seen a pic of this cookie and it just would creep up in my dreams and cravings. I couldn’t wait to make it.

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After searching for a recipe I could work with, I bookmarked it for the future. Recently I went away on a trip and when I got back I was in no mood to cook. I really wanted to but lethargy overtook everything else.

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Last night I decided that after a 2 week break, enough is enough. I have to make something and this is the perfect dish to start again with.

A comfortable nook, a magical book, some cold milk and these gooey cookies. Life is good ain’t it.

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Ingredients

 

2 1/4 cup all-purpose flour

1 1/4 teaspoons baking soda

1 cup Amul 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 yogurt

3/4 cup semi-sweet chocolate chunks

1/2 cup dark chocolate chips

1 jar of Nutella, chilled in refrigerator

Coarse sea salt for sprinkling

Instructions
  1. Whisk together the flour and baking soda 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 bowl to prevent burning. Set aside to cool for a few minutes.
  2. 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.
  3. Chill your dough for 2 hours in the refrigerator.
  4. Preheat the oven to 175 degrees C. 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!)
  5. Bake the cookies 10-11 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.

Recipe – ambitious kitchen.com