I mean, seriously? Nutella stuffed inside the best chocolate chip cookie recipe in the world AND then sprinkled with sea salt?? FUHGEDDABOUTIT.
These are the cookies I asked cookbook author and culinary God, Mark Bittman, to taste yesterday, calling them a “marriage of Parker/Bittman recipes…” I went there. JP said, “Uh, babe, that’s a little self-indulgent.” Maybe, but these cookies are meant to be (self) indulgent, as in INDULGE YOURSELF. You won’t regret it. Mark created the basic recipe and I added the Nutella and salt part. The key is freezing spoonfuls of Nutella before stuffing them inside the cookie batter, then sprinkling some sea salt (or Kosher salt is fine, too) on the top of the cookies when they’re just out of the oven. Pretty much perfection. All you need is a tall glass of icy milk.
Nutella Stuffed Chocolate Chip Cookies with Sea Salt
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Ingredients
- 2 sticks unslated butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 cups all purpose flour
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups semi sweet chocolate chips
- Nutella
- kosher or sea salt to sprinkle on top of cookies
Instructions
- Scoop out teaspoons of Nutella onto wax paper and freeze until solid.
- Heat oven to 375. Use an electric mixer to cream butter and sugars. Add the eggs one at a time and beat until well blended.
- Mix the flour, baking soda and salt together in a bowl. Add dry ingredients to the dough, beat for a moment and add chocolate chips.
- Drop tablespoon size mounds of dough on ungreased baking sheet. Add the frozen Nutella spoonfuls into the middle of the mounds of cookie dough, adding more dough if necessary to cover up the Nutella chunk.
- Bake for 10 minutes or until lightly browned. Cool for about 2 minutes on baking sheet before transferring to a rack to finish cooling.
- Store in a tightly covered container.
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http://whatsonparkersplate.flywheelsites.com/2014/11/nutella-stuffed-chocolate-chip-cookies-with-sea-salt/
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