These are the last thing but Primal, but I made them a few months ago for a friend’s birthday so I thought I’d share the recipe. The combination of the chocolate, nutella and sea salt is perfect! A caramel filling in place of the nutella would also be yummy. Bake with caution–I would definitely save this one to bring for a gathering or give away to friends.
Nutella Stuffed Brown Butter and Sea Salt Chocolate Chip Cookies (adapted from Ambitious Kitchen)
(Difficulty-Intermediate; Makes 2 dozen cookies)
- 1 1/4 cup all-purpose flour
- 1 cup toasted hazelnuts, ground into a flour
- 1 1/4 tsp. baking soda
- 1/4 tsp. of salt
- 2 sticks unsalted butter
- 1 1/4 c. packed brown sugar
- 1/4 c. granulated sugar
- 1 large organic egg plus 1 egg yolk
- 1 1/2 tsp. vanilla extract
- 1 Tbsp. plain greek yogurt
- 1 c. semi-sweet chocolate chips
- 1/2 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
Toast 1 cup of hazelnuts and use a small food processor to grind them into a flour when cool. Whisk together the ground hazelnuts, flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric or stand mixer, combine the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in the chocolate chips. Chill your dough for 1-2 hours in the refrigerator.
Preheat the oven to 350° F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out. Add more dough if necessary. Place dough on cookie sheet, 2 inches apart and flatten with your hand VERY gently.
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.