Description
Deliciously rich Nutella Stuffed Brown Butter Cookies featuring a nutty brown butter flavor and a gooey, chocolate-hazelnut center. These cookies are perfectly soft with melty chocolate chunks inside and a crisp, golden edge, making them an irresistible treat for chocolate lovers.
Ingredients
Scale
Nutella Filling
- 1 jar Nutella (13 oz)
Brown Butter Cookie Dough
- 170 g (1½ sticks / ¾ cup) unsalted butter (will reduce to 145 g after browning)
- 150 g (¾ cup) light brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 15 ml (1 Tbsp) milk, room temperature (plus more as needed)
- 8 g (2 tsp) vanilla extract
- 270 g (2¼ cups) all-purpose flour
- 6 g (2 tsp) cornstarch
- 5 g (¾ tsp) baking soda
- 1 tsp salt
- 85 g (3 oz / about ⅔ cup) dark chocolate bar, chopped
- 90 g (½ cup) semisweet chocolate chips
- 29 g (1 oz / about ¼ cup) dark chocolate bar, chopped
- 45 g (¼ cup) semisweet chocolate chips
Instructions
- Browning the Butter: Melt the butter in a saucepan over medium heat, stirring occasionally, for about 6-9 minutes until it foams, turns golden brown, and smells nutty. Brown milk solids will form at the bottom of the pan.
- Measure Browned Butter: Immediately pour the browned butter, including the solids, into a heat-proof measuring glass. Ensure you have about 140-150 g (⅔ cup). If less, add 1-4 teaspoons water to reach the correct amount.
- Cool Butter: Let the butter cool to room temperature (80-100°F) on the counter for 30-45 minutes or refrigerate for 15-25 minutes before using.
- Prepare Nutella Dollops: Line a baking sheet with circle template parchment paper. Pipe or scoop 14 Nutella dollops (about 2 teaspoons each) on it, then freeze for 30-60 minutes until firm.
- Mix Sugars and Butter: In a large bowl, combine cooled browned butter, brown sugar, and granulated sugar. Mix until fully combined using a hand mixer, stand mixer, or whisk for about 30-60 seconds.
- Add Wet Ingredients: Beat in the egg, egg yolk, milk, and vanilla extract until smooth, about 30 seconds.
- Sift Dry Ingredients: In a separate bowl, sift and whisk together flour, cornstarch, baking soda, and salt.
- Combine Dry and Wet Ingredients: Gradually add dry ingredients to the wet mixture in two parts, mixing just until combined.
- Fold in Chocolate: Fold in chopped dark chocolate and semisweet chocolate chips evenly into the dough.
- Form Dough Balls: Using a 3-Tbsp cookie scoop (~65-67 g), portion the dough into balls.
- Stuff Cookies with Nutella: Remove approximately ⅔ of dough from each ball and flatten it into a disk. Place a frozen Nutella dollop in the center, then flatten the remaining ⅓ dough into a disk and press over the Nutella, sealing the edges tightly. Refreeze Nutella dollops for 10-15 minutes as needed.
- Chill Dough Balls: Place the stuffed dough balls on a parchment-lined baking sheet, cover, and refrigerate for at least 3-4 hours or overnight to firm up.
- Preheat Oven: Preheat to 375°F (190°C) with the rack in the middle position. Line 2-3 baking sheets with parchment paper.
- Arrange Dough: Place six chilled dough balls 2 inches apart on each baking sheet.
- Bake: Bake for 7-9 minutes until centers rise and edges are lightly golden.
- Cool: Cool on baking sheet for 5 minutes. Optionally, top with extra chocolate. Then transfer to a wire rack to cool completely.
- Serve: Serve cookies at room temperature for best flavor and texture.
Notes
- Ensure Nutella dollops are thoroughly frozen before stuffing to prevent leakage during baking.
- Brown butter adds a rich, nutty flavor – don’t skip this step for the best taste.
- Chilling dough balls overnight improves texture and flavor development.
- If brown butter evaporates too much during cooking, add a small amount of water to reach the desired volume.
- Use parchment with circle templates to keep uniform cookie size when freezing Nutella dollops.
