Nutella Stuffed Sea Salt Chocolate Chip Cookies

12 Days of Christmas Cookies

Day 7

Our next recipe comes from my dear friend Courtney who adapted one of the most delicious recipes I’ve ever heard of from Ambitious Kitchen! This cookie will not only impress your family, but it will satisfy that demanding holiday chocolate craving. Seriously… these look so freaking good!

From Courtney:

When Josh, my husband, and I got married, I became obsessed with finding delicious recipes. These little guys take the cake…errr…I mean cookie! They are the perfect amount of sweet and salty with a unique twist. They only last a couple days in our household, which is a complete win in my mind! The mix between the variety of chocolate chips, plus the almond extract give it quite the zing when bringing in the Nutella and Cookie Butter. It’s been almost 5 years married, and these cookies have become the most favorited.

 

 

Print Recipe
Nutella Stuffed Sea Salt Chocolate Chip Cookies
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. 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.
  2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, almond extract, 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.
  3. Chill your dough for 2+ hours in the refrigerator.
  4. Preheat the oven to 350 degrees 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. 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 the tops with your hand VERY gently.
  5. 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.
  6. If you're feeling real fancy, either use Cookie Butter as your filling or mix a little with your Nutella before stuffing the cookies. *Chef kiss*


Leave a Reply

Your email address will not be published. Required fields are marked *