Nutella Stuffed Browned Butter Chocolate Chip Cookies
Yield: 16-17 cookies
  • Roughly ⅓ cup Nutella
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter (1½ sticks)
  • ½ cup sugar
  • ¾ cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 cups semi-sweet Ghiradelli chocolate chips
  1. Line a baking sheet or sturdy cutting board that will fit in your freezer with wax or parchment paper. Use a spoon to scoop out scant teaspoon size blobs of Nutella onto the baking sheet. It’s okay if they aren’t exactly the same size or a completely round ball. Keep going, making sure the Nutella balls aren’t touching each other, until you have about 17. Put the baking sheet in the freezer and let the Nutella balls firm up, at least 20 minutes. Keep them in the freezer until you’re ready to use them.
  2. Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper and set aside.
  3. In a medium bowl sift together the flour, salt and baking soda, then set aside.
  4. In a small skillet over medium-high heat melt 8 tablespoons of the butter. Keep cooking, making sure to continuously swirl the pan, until the butter is golden brown in color, about 3 minutes. Remove from the heat and pour the browned butter into a large heatproof bowl or the bowl of a stand mixer. Stir in the remaining 4 tablespoons of butter until melted. Let the butter cool slightly.
  5. Add the sugar, brown sugar and vanilla to the large bowl with the browned butter. Whisk for 2 minutes. Add the egg and egg yolk and whisk for 2 minutes. The dough should be smooth and shiny. Stir in the flour mixture until a few streaks remain. Stir in the chocolate chips. The dough will be thick at this point so mixing in the chips will be a little hard, but do the best you can without over mixing.
  6. Use a medium cookie scoop to scoop out a tablespoon and a half of dough onto the first prepared large baking sheet, keeping them about 2 inches apart. Lightly press with your index and middle finger to slightly flatten each dough ball then grab the Nutella baking sheet from the freezer and place one Nutella ball on top of each slightly flattened dough ball. Return the Nutella baking sheet to the freezer.
  7. Scoop another tablespoon and a half of cookie dough on top of the Nutella balls. Return the other half of the cookie dough to the fridge. Bring the two dough halves together around the Nutella to form a cookie dough ball with the Nutella in the center. Try not to touch any one cookie dough ball too much or it will get too warm.
  8. Bake the first cookie tray on the middle rack for 11-14 minutes. Cookies are done when they are golden brown and the edges have just started to set, but the centers are soft. Once removed from the oven let cool on the baking sheet for 1 minute, then carefully remove to a wire cooling rack. When the first batch of cookies is 3-5 minutes away from being done, repeat the above steps to make the remaining half of the cookies on the second prepared baking sheet. Bake according to the same instructions below when the first batch is out of the oven.
Recipe by Lemon & Mocha at