Lately there's been a lot of cookie making going on around here! My husband LOVES cookies, and gets very excited whenever I bake any!
I was also trying to use up that ginormous jar of Nutella as I mentioned before so a stuffed Nutella cookie seemed like as good an idea as any. When I went to my Nutella pinterest board in search of inspiration and I found Tracey's brown butter Nutella stuffed choc chip cookies I knew I needed to look no further!
I made up the cookie dough and kept it frozen and baked four cookies each night over the period of a week. This was for two reasons - one, because I knew they were going to be so downright delicious that if I'd baked up all the cookies at once I would have had a hard time restraining myself to eating just a few! and two - because it gave me the opportunity to try out different methods to see which was best for stuffing the Nutella in the cookie.
Most recipes I came across seemed to use their Nutella frozen in the cookies. This seemed like a logical idea to me - bake it frozen and in the oven it will turn into a gooey melty pool of Nutella that we know and love. So I put my Nutella in a piping bag and piped lovely little round discs of Nutella and froze them, ready to be stuffed into the cookies. I popped a frozen disc in the middle and baked it up. I was SO excited to get my cookies out the oven - but when I did there was no melty pool of Nutella oozing out the middle! the disc of Nutella was still pretty solid! and more like a giant chocolate chip - that really wasn't what I was after!
So the next night, I got them out the freezer slightly earlier in the process, and thought that would help but again it didn't really melt the way I wanted it too. Finally on the last night, I forgot about my frozen discs altogether! I dolloped a little teaspoon of room temperature Nutella in the middle of my cookie ball and squeezed the cookie dough around the Nutella, as I squeezed it together all kinds of Nutella squirted out and I had to roll it back into the cookie which left the cookie perfectly streaked - now this was my kind of Nutella cookie! Once it came out the oven, the Nutella was perfectly gooey and delicious in the centre of the cookie but also there were lovely streaks throughout the cookie.
Perfection! So if you were to bake these in your kitchen, that is the method I would recommend using! I have a feeling the pictures I took for you were on day 3 of the method testing, day 5's results were so delicious that they did not hang around to be photographed! So if you want to see that big gooey pool of Nutella oozing out a cookie...you're just going to have to bake some up for yourself!
Nutella Stuffed Brown Butter Choc Chunk Cookies:
Adapted from Tracey's Culinary Adventures
225g unsalted butter
300g self raising flour
1/2 tsp coarse sea salt
170g packed light brown sugar
100g caster sugar
1 egg yolk
2 tsp vanilla extract
1 tbsp semi skimmed milk
180g milk chocolate chunks
15g grated milk chocolate
1/2 cup Nutella
Slice up the butter thinly into chunks, and add it to a frying pan over medium heat and let it start melting. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells nutty (be patient and watch carefully - it can go from brown to burnt quickly). Pour the butter into the bowl of a stand mixer fitted with the paddle attachment. Let it cool.
Whisk the flour and sea salt together in a medium bowl. Add both the sugars to the bowl of the mixer along with the cooled brown butter. Beat on medium speed until blended. Add the egg and egg yolk, mixing until incorporated and scraping down the sides of the bowl as needed.
Mix in the vanilla, and milk. With the mixer on low, add the flour and salt mix in two additions, beating until just incorporated. Add the chocolate chunks (but reserve some for adding to the top of the cookies - I like to put 3 full chunks on top of each cookie before it is baked) and grated chocolate and mix until evenly distributed. Cover the bowl with clingfilm and refrigerate the dough for 30 minutes.
Meanwhile, preheat the oven to 180 degrees C. Line your baking trays with parchment paper or a silpat mat.
Using a small cookie scoop, about 2 tbsp, portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the centre of the ball. Add a dollop of room temperature Nutella, straight from the jar, into the well and then seal the cookie dough around it so it's completely enclosed. Repeat with all of the dough and Nutella, placing the balls of dough 2 inches apart.
Bake the cookies for 12-14 minutes or until the edges are golden brown and set. Let cool for 10 minutes and then transfer the cookies to wire racks to cool completely.
These cookies are best warm from the oven, which is why it's good to freeze the dough and just bake a few as and when you want them. Alternatively, microwave for 15-20 seconds before eating!
Eat and enjoy!