Monday, 28 October 2013

Nutella-stuffed Brown Butter Chocolate Chip Cookies

Recipe from Ambitious Kitchen

Nutella-stuffed Brown Butter Chocolate Chip Cookies

Makes 12

227g (1 cup) unsalted butter
265g (1 ¼ cups) dark brown sugar
50g (¼ cup) granulated sugar

1 egg
1 egg yolk

1 ½ tsp vanilla extract
1tbsp greek yogurt
350g (2 ¼ cups) plain flour
1 ¼ tsp bicarbonate of soda
¼ tsp salt
25g (¾ cup) dark chocolate chips
170g (1 cup) milk chocolate chips
400g jar nutella, refrigerated

coarse sea salt for sprinkling

1. Melt the butter in a saucepan over a medium heat. After a couple of minutes, once the butter has begun to brown on the bottom, remove from the heat, transfer to a bowl and set aside to cool.

2. Beat together the butter and sugars, then mix in the egg yolk, vanilla and yogurt. Sift in the flour, bicarbonate of soda and salt. Fold in the chocolate chips.

3. Cover the dough in cling film and refrigerator for 2 hours. Preheat the oven to 180C/350F/mark 4. Line a couple of baking trays with baking paper.

4. Measure about 1 ½ tablespoons of the chilled dough, roll into a ball and flatten slightly. Place 1 teaspoon of chilled nutella in the middle and fold the dough around it. Shape the dough into a ball and ensure no nutella is seeping out. Repeat for the remaining dough, then refrigerate the raw cookies for 10 minutes.

5. Place the dough balls on the baking trays, about 2 inches apart. Bake for 9-11 minutes, or until the edges are slightly golden brown and the middles are still a little gooey. Leave the cookies to cool for 2 minutes, then sprinkle with a little sea salt and transfer to a wire rack to cool completely.

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