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Sweet and salty

Posted Jan 19 2013 1:00am
I've just finished my first week of my second semester at Tulane. It's been so nice seeing everyone again and getting back into the groove of schoolwork. I did just remember that my last day in Chicago was pretty eventful for three reasons
We tried out the wine aerator that Spencer gave my parents for Christmas. I honestly thought this was a useless gadget that only fancy people used to be fancy. Incorrect. This changes a mediocre and inexpensive bottle of wine into something that tastes...fancy? I'm still learning, bear with me. It was an awesome gift.

I watched my dad and Spencer play dominoes like old men. Then I proceeded to play and beat Spencer like a champ. See how suspicious he looked? It's because I proceeded to win 10 minutes later. Despite my victorious domino games, one more thing made my last night pretty great.

These cookies. I've had then pinned on a board on Pinterest forever and finally decided to make use of this recipe. Thank you, Ambitious Kitchen , for the recipe. Nutella-stuffed brown butter chocolate chip cookies with sea salt. It's a mouthful, literally and figuratively. It's a delicious spin on a regular chocolate chip recipe, and it's something I'm sure will be on rotation in the future.

Nutella-stuffed Brown Butter Chocolate Chip Cookies with Sea Salt

Prep time: 30 minutes + 2 hours refrigeration
Cook time: 10 minutes

2 1/4 cup all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 tsp vanilla extract
1 tbsp plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling

Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. Once the butter starts to foam, whisk continuously until brown bits start to appear and the butter gives off a nutty aroma. The butter should start getting darker in color. Once this happens remove from heat and set aside to cool.
With an electric mixer, mix 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 all of the chocolate chips.
Chill your dough for 2 hours in the refrigerator or 30 minutes in the freezer.
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 and make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand very gently to avoid the Nutella oozing out. 
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.


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