Cooking With Bwog: Nutella Cookies
Written by Mary Welsh
This Bwogger has held the Nutella Stuffed-Browned Butter- Chocolate Chunk- Sea Salt Cookies near and dear to her heart for a very long time. They have made grown adults cry tears of joy, resulted in ceasefires and calmed the most rowdy of small gremlins (aka the children I babysit). These are THE cookies for every occasion.
INGREDIENTS makes about 16-18 cookies
at least ½ cup nutella
8 oz butter
1 cup white sugar
1 cup brown sugar
3 TB vanilla extract
2 ½ cups all purpose flour
1 ½ tsp baking soda
1 tsp kosher salt
8-12 oz chopped chocolate (I prefer dark/semi-sweet, but whatever floats your boat)
Coarse sea salt
1. Preheat oven to 375℉.
2. Freeze little rounds of divided nutella until hardened.
3. Brown the butter in a saucepan, stirring constantly. It will begin to smell really nutty and you might start drooling. Let cool and reconstitute into a softened mass. To speed up this process, stick the butter in the refrigerator/freezer.
4. In a large bowl, beat softened brown butter, both sugars, and vanilla extract until fluffy.
5. Add eggs, one at a time, to the butter-sugar mixture. Beat well after each addition.
6. In a separate bowl, whisk together flour, baking soda and kosher salt.
7. In three parts, beat dry mixture into wet mixture.
8. Stir in chopped chocolate. *While you can use chocolate chips, I think that chopped baking chocolate creates a more interesting, varied cookie.
9. Line a baking sheet (or two or three) with parchment paper.
10. Form rounds of cookie dough and flatten each cookie with your palm. Place frozen nutella ball into the center and fold the dough back around the nutella glob, rolling between your hands if necessary, until you have a globe of dough again.
11. Place cookies on lined sheet so that they are at least two inches apart (about 6 per pan) and bake for 9-10 minutes. Cookies should have golden edges and be soft in the middle. Do not overbaker cookies!!!
12. This step is admittedly the hardest: LET YOUR COOKIES COOL on a wire rack. This allows your cookies to firm up just a lil’ bit. Don’t worry- they will stay soft, chewy and delicious for several days (not that they ever last that long!).
Images Via Bwog Staff