NUTELLA STUFFED BROWN BUTTER CHOCOLATE CHIP COOKIES
i made you another cookie…
nutella stuffed brown butter chocolate chip cookies with sea salt. oh yes. this is the mother of all cookies. don’t even get me started on this cookie.
i made these for a christmas baking exchange that i hosted with a few friends. 8 of us girls gathered and we each made 7 half dozens of a certain cookie to trade. usually you make a dozen but i couldn’t handle having 7 dozen cookies around!
i wrapped mine using kraft paper (target), string and some evergreen from our Christmas tree.
cute packaging? obviously from rachel.
it was a great night, laughing and chatting and eating and exchanging cookies. i highly recommend having a cookie exchange!
and without further ado, here is the recipe for the mother of all cookies…
nutella stuffed brown butter chocolate chip cookies
makes two dozen cookies
ingredients needed-
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
1 cup 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
1 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
1/2 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling
directions:
1. whisk together flour, baking soda, and salt in a bowl and set aside.
2. brown the butter by melting it in a saucepan over medium heat. start whisking the melted butter. keep whisking and the butter will begin to foam. keep whisking. after a long time 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. transfer the butter to a bowl to prevent burning. allow it to cool for a little while.
3. mix the butter and sugars in an electric mixer until thoroughly blended. beat in the egg, yolk, vanilla, and yogurt until combined. then add the dry ingredients slowly and beat on low-speed just until combined. fold in all of the chocolate chips.
4. now chill your dough for at least 2 hours in the refrigerator,
5. preheat the oven to 350 degrees F. after the dough is chilled, measure about 1 1/2 tablespoons of it 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. place dough balls on cookie sheet, 2 inches apart and flatten with your hand gently.
6. bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. cool the cookies on the sheets for 2 minutes. sprinkle with a little sea salt. transfer cookies to wire racks to cool.
7. enjoy!
have fun devouring these!
-s.s.♥.
GINGERBREAD COOKIES W/ CREAM CHEESE ICING
it’s only december 11th and i have a christmas cookie hangover. like that perma full, i better have tea instead of coffee because i can’t even handle cream kinda cookie hangover. last night i was up until midnight making brown butter chocolate chip, nutella stuffed cookies (I KNOW) for a baking exchange at my house tonight. we’re only exchanging half dozens because me and 7 dozens of cookies could get a little cray…
on saturday two of my lovely sisters came over for a baking session. the recipe claimed it would only make 16 cookies per batch. we decided to triple it and but we ended up with 90 cookies instead of the 48 cookies promised. thankfully we all have husbands with major sweet tooths.
funny story about this recipe…because we tripled the recipe, there was no way the whole thing could fit into my kitchen aid. we halved the molasses mixture and then added half the flour…or so we thought… we ended up with two different cookies. the first batch had the extra molasses, so very flat and molassesey and chewy and extremely delicious.
i was a bit weary of the second batch, but upon tasting i realized it was an ok mistake. the second batch was just as delicious, a little less soft but spicier tasting more like a fall cookie than a gingerbread.
two cookies for the price of one…boooyah.
both were smothered in white chocolate cream cheese icing which fyi, will cover a multitude of baking mistakes…
gingerbread cookies with cream cheese icing
makes two dozen cookies
ingredients needed:
cookies:
2 1/3 cups all-purpose flour
1 tsp baking powder
1⁄4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1⁄2 tsp ground cloves
1/8 tsp ground nutmeg
3⁄4 cup unsalted butter (room temperature)
1 cup light brown sugar
1 large egg
1 tsp vanilla extract
1⁄4 cup cookie molasses
icing:
4 oz cream cheese, at room temperature
4 tbsp unsalted butter, (room temperature)
3 oz white chocolate, chopped and melted
1 tsp vanilla extract
3 cups icing sugar
directions:
1. preheat oven to 375 degrees and line two baking sheets with parchment paper.
2. whisk together flour, baking powder, salt, and spices.
3. in the bowl of a stand mixer, beat the butter and brown sugar until smooth. add in the egg and vanilla extract. mix until well combined. add in the molasses and mix until combined.
4. with the mixer on low, slowly add the flour mixture. mix until flour disappears.
5. form the dough into tablespoon sized balls. place the cookie dough balls on prepared baking sheet, about 2 inches apart.
6. bake for 10-12 minutes. allow cookies to cool for 2 minutes then transfer to a wire cooling rack to cool completely.
7. melt the white chocolate in the microwave or a double broiler. if using a microwave, add a splash of milk and only melt for 30 seconds at a time, pausing to stir in between.
8. in the bowl of a stand mixer, cream the cream cheese and butter on medium-high speed until smooth. next add the melted white chocolate and vanilla extract. beat until it’s smooth. reduce the mixer speed to low and add the powdered sugar until smooth.
9. frost the cookies with frosting and then devour!
slightly adapted from two peas and their pod
and if you have a cat who loves cookies, do try to keep her away from devouring them!!!
happy wednesday :)
s.s.♥.