Description
Delight in these Nutella Stuffed Cookies that combine the rich, nutty flavor of browned butter with a gooey Nutella center and semisweet chocolate chunks. Perfectly soft with a slightly crisp edge and a touch of sea salt, these cookies offer an irresistible balance of sweet and salty in every bite.
Ingredients
Units
Scale
For the Nutella Filling
- 1 cup (280 g) Nutella
For the Browned Butter Cookie Dough
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) brown sugar
- 2/3 cup (135 g) white sugar
- 2 eggs, room temperature preferred
- 1 1/2 teaspoon vanilla extract
- 2 3/4 cups + 2 tbsp (362 g) all-purpose flour
- 2 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 4 oz (113 g) semisweet chocolate bar, very finely chopped
- Sea salt for sprinkling
Instructions
- Prepare the Nutella Filling: Line a cookie sheet with wax paper and drop Nutella by 2 teaspoon-sized dollops onto the sheet. Place in the freezer to harden while preparing the dough.
- Brown the Butter: Cut the butter into tablespoon-sized pieces and melt in a medium saucepan over medium-low heat. Increase the heat just above medium, swirling and scraping the pan frequently. Once bubbling slows and butter turns a golden brown with a nutty aroma, immediately remove from heat and pour into a heatproof bowl. Let cool for 25-30 minutes.
- Mix Sugars and Eggs: Preheat oven to 375°F (190°C) and line cookie sheets with parchment paper. Stir brown and white sugars into cooled browned butter. Add eggs one at a time, stirring thoroughly after each addition, then stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Make the Dough: Gradually add the dry ingredients to the wet mixture until fully combined. Stir in finely chopped semisweet chocolate. Chill the dough in the refrigerator for 15-20 minutes.
- Assemble Cookies: Remove frozen Nutella dollops from the freezer and dough from the fridge. If Nutella softens, re-freeze 5-10 minutes. Scoop heaping 1 ½ Tbsp dough, press a Nutella dollop into the center, and wrap dough completely around the Nutella to form a smooth ball. Place on wax paper. Freeze dough balls for 15 minutes.
- Bake Cookies: Arrange dough balls at least 2 inches apart on parchment-lined cookie sheets. Bake at 375°F (190°C) for 12-13 minutes, until edges are just golden brown.
- Finish and Cool: Immediately sprinkle with sea salt after baking. Allow cookies to cool completely on the cookie sheet before transferring, as they will be fragile warm but firm up as they cool.
Notes
- Chilling the dough and freezing Nutella dollops help maintain the filling’s shape while baking.
- Watch the butter carefully during browning to prevent burning.
- Use room temperature eggs for better incorporation and texture.
- Adding sea salt enhances the sweet and nutty flavors.
- Cookies are fragile when warm, handle gently until cooled.
Nutrition
- Serving Size: 1 large cookie
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
