There comes a time in every person’s life when they have to make a choice: eat happily without guilt or deprive yourself and stay fit. I prefer to eat happily without any feelings of guilt but I’m not sure my skinny jeans agree with that statement. And so, at 8:30 in the evening, I could be found walking the dogs in the rain. It started out as a little drizzle and turned into pant leg-soaking fiasco by the time I arrived home. But alas, I love food too much to skip the evening walk.
Because if I go on the evening walk, I can have treats like birthday cake or pie for a colleague. Or a bedtime snack. I can go for a walk and then eat chocolate chip cookies. But not just any cookie. A chocolate chip cookie made with nutty, speckled brown butter. Then wrapped around a creamy dollop of Nutella and topped with just a sprinkle of sea salt to give it a hint of sweet and salty.
I saw these cookies on Annie’s Eats just last week and knew instantly that they needed to be made. In large quantities. To NOT be shared with co-workers, friends or family. Just me. I eventually gave in and shared them with a few people and they should feel special. because I really didn’t want to even tell anyone these cookies existed. They are meant for personal hoarding.
- ½ cup Nutella
- 1 cup unsalted butter
- 2¼ cups all-purpose flour
- 1¼ tsp. baking soda
- ½ tsp. coarse sea salt
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2½ tsp. vanilla extract
- 1 tbsp. greek yogurt
- 1 cup semisweet chocolate chips
- Line a baking sheet with parchment paper. Put the Nutella into a ziplock bag and seal it. Gather the Nutella into the corner, snip the bag and pipe the Nutella out onto the baking sheet in small dollops.
- Freeze about 2 hours.
- In a sauce pan over medium heat, melt the butter.
- Cook until it foams and begins to turn brown, whisking frequently.
- When brown flecks form at the bottom of the pan, remove from heat and transfer to a dish. Let cool to room temperature.
- Combine the brown sugar, white sugar and butter in a mixer until well combined. Add in egg and egg yolk and mix until combined.
- Stir in vanilla and greek yogurt and mix well.
- In a separate bowl, combine flour, baking soda and salt.
- On low, stir the flour mixture into the egg mixture until combined. Fold in chocolate chips. Chill for at least 30 minutes in the refrigerator.
- Preheat oven to 350 degrees.
- Scoop out the dough into approximately 1 tablespoon size balls. Take a Nutella dollop and place it in the middle, then fold the dough over to cover the Nutella.
- Place on baking sheet. Bake for approximately 14 minutes until golden brown, turning the pan half way through baking.Transfer to a wire cooling rack.