This post will probably be a bit wordy, as I explain/complain about some of the Greek ingredients I’ve got. Worth skimming through, though, as these are some mighty tasty cookies!

Ingredients:

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks 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

I had to go to two supermarkets the day I made these, as the first one I went to had plenty of pouches (think how yeast comes) of baking powder, but no baking soda. Kind of knew that would happen, but I wanted to go to the produce  market near the first supermarket, so… here we are. Were.

a) no one has ever wanted to sprinkle baking soda on things; b) the hole is too small to get even a 1/4 teaspoon out of properly

I haven’t found chocolate chips yet, never mind multiple kinds of chocolate chips, so I just bought some bars and cut them up. Once I got home and googled, I realized the chocolate I’d gotten was meant for melting/coating, but… whatever, it tastes good. Chips would definitely be easier in this recipe, as any larger chunks I left uncut were a pain when shaping the dough later.

A few days ago I bought this chocolate hazelnut/strawberry spread for some reason, so I used that instead of regular Nutella, since I have to get rid of it somehow.

I miss chocolate peanut butter!

In a small bowl, whisk together the flour, baking soda, and salt, and set aside. While we’re thinking of it, put your Nutella in the fridge now.

Melt the butter in a small saucepan over medium heat. Continue cooking, whisking frequently, until the butter browns. It should smell slightly nutty and have brown flecks in it when it is done. I have tried, every time I go to the supermarket, to figure out which things are butter and which are margarine. It seems like it should be easy, but it just isn’t. They’re way more into margarine here than at home. What I bought this time says it was packaged at a dairy, which seems like it should really be butter, not margarine, but when I browned it, it formed white curd-type floating bits, not browned bits, and didn’t get as nutty smelling as you’d hope, so… I don’t even know.

????

Remove your browned butter from the stove and let cool slightly. Beat together well with the sugars. Add the egg, yolk, Greek yogurt, and vanilla.

I didn’t have regular Greek yogurt, but I do have this… I don’t even know, it’s Greek, and it’s dairy, but it’s extra firm (got gelatine in it to make sure) and I kind of hate it? But I bought it (the only big thing of flavored yogurt at the store that day was already opened), and you only need a tablespoon of Greek yogurt for this recipe, so it’s good enough. The rest, I’ve been mixing with sugar and jam in an attempt to make it edible, as it’s too much to just throw out.

Not my favorite dessert.

Add the flour mixture, beating on low speed, then add the chocolate.

Refrigerate at least 2 hours.

Once your dough is chilled, preheat your oven to 350 degrees.

Scoop dough into 1 1/2 tablespoon-sized balls, then flatten the balls quite thin in your hand. Scoop a small amount, no more than a teaspoon, of Nutella into the center of the dough.

Seal the dough up around the Nutella.

Gently flatten the top, just a bit, so that they are roughly an even thickness the whole way through, to ensure even cooking. Place on a greased baking sheet with at least 2 inches between each.

These ugly lumpy shapes work themselves out.

Bake 9-11 minutes, until beginning to brown at the edges.

Sprinkle with sea salt, and wait at least 2 minutes before moving (longer if you want to be really sure they stay intact).

I’m grumpy about all the ingredients, but the final product’s real nice! It’ll probably be even better for you, with properly browned butter and multiple kinds of chocolate. Only one way to find out!

I’ll be submitting this post to Aspiring Bakers #36: Choc-a-cookie, hosted by Genie of Honeybee916food.

Nutella Stuffed Browned Butter Chocolate Chip Cookies

From Ambitious Kitchen. (That one’s a new blog to me!)

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks 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

In a small bowl, whisk together the flour, baking soda, and salt, and set aside. Refrigerate the Nutella.

Melt the butter in a small saucepan over medium heat. Continue cooking, whisking frequently, until the butter browns. It should smell slightly nutty and have brown flecks in it when it is done. Remove your browned butter from the stove and let cool slightly. Beat together well with the sugars. Add the egg, yolk, Greek yogurt, and vanilla. Add the flour mixture, beating on low speed, then add the chocolate. Refrigerate at least 2 hours.

Once your dough is chilled, preheat your oven to 350. Scoop dough into 1 1/2 tablespoon-sized balls, then flatten the balls quite thin in your hand. Scoop a small amount, no more than a teaspoon, of Nutella into the center of the dough. Seal the dough up around the Nutella. Gently flatten the top, just a bit, so that they are roughly an even thickness the whole way through. Place on a greased baking sheet with at least 2 inches between each.

Bake 9-11 minutes, until beginning to brown at the edges. Sprinkle with sea salt, and wait at least 2 minutes before moving.