Sinful Nutella Stuffed Chocolate Chip Cookies

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.

Brown Butter Nutella Chocolate Chip Cookies
Recipe type: dessert, cookie
Prep time: 
Cook time: 
Total time: 

Serves: 4 to 6

  • 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

  1. 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.
  2. Freeze about 2 hours.
  3. In a sauce pan over medium heat, melt the butter.
  4. Cook until it foams and begins to turn brown, whisking frequently.
  5. When brown flecks form at the bottom of the pan, remove from heat and transfer to a dish. Let cool to room temperature.
  6. Combine the brown sugar, white sugar and butter in a mixer until well combined. Add in egg and egg yolk and mix until combined.
  7. Stir in vanilla and greek yogurt and mix well.
  8. In a separate bowl, combine flour, baking soda and salt.
  9. 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.
  10. Preheat oven to 350 degrees.
  11. 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.
  12. 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.


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