Chocolate Chip Cookies with Nutella

...and i know

I must try baking these cookies. It is simply

I've always love Nutella! (Who doesn't?) So when i saw Nami's Nutella cookie recipe, I was drooling and I know I must try baking these cookies. This is actually a throwback from Nov 2014. How can i not share this recipe in my yummy~licious? It is simply irresistible! Even my daughter couldn't wait for her mummy to give it to her. She cheekily helped herself from the kitchen counter while i was still putting the cookies in a jar.

Making these cookies are fun but handling the Nutella & making the brown butter is abit tricky. You will need to work fast with the Nutella as it melts easily. If you are using the "two teaspoons" method, you may want to put the Nutella in the fridge for a few mins to harden it abit. But if you are using the "ziplock bag" method, you'll be fine with Nutella in room temperature.

To make the brown butter, you will need to co-ordinate with your eyes. Once it has browned evenly, quickly remove it from the heat and cool it in a bowl. But not to worry, thanks to Nami, she has embedded a video on how to make brown butter for easier understanding. You should be able to capture the timing after watching this video.

Enjoy baking these goodies!

(Recipe Source from Just One Cookbook)

Prep Time  : 60 mins
Cook Time : 30 mins
Total Time : 1 hour 30 mins
Makes        : 2 dozen cookies

1/2 cup Nutella (chocolate hazelnut spread)
225g unsalted butter
2 1/4 cups all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. coarse sea salt, plus more sprinkling
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 1/2 tsp. vanilla extract
1 Tbsp. plain yogurt
1/2 cup semisweet chocolate chips
3/4 cup dark chocolate chips

Shaping the Nutella
1. Line a baking sheet/ pan with parchment paper. Scoop out the nutella with two teaspoons to roughly form a ball, about 1.5 - 2cm in diameter onto the parchment paper. Freeze them until they are firm, about 2 hours.
(You can also use a ziplock bag to pipe out the nutella as used by Nami. Just place Nutella in a ziplock/ plastic bag towards one corner. Twist the top so that it does not squeeze out when you pipe the nutella out. Cut one corner off the end of the bag. Pipe as needed.)

Making the Brown Butter ( aka "beurre noisette" in French)
2. Melt the butter (cut into small pieces) in a saucepan over medium heat, stirring frequently. As the butter heats, it will begin to foam, and then bubble. Milk solid will begin to form and sink at the bottom of the pan. Continue stirring until the butter is browned evenly. Be careful not to burnt it. Remove from heat once it is browned evenly. Pour it into a bowl and let it cool.
(Pls refer to the video in this post)

Making the Dough
3. In a medium bowl, whisk together the flour, baking soda & salt.

4. In (another) mixing bowl, combine the sugar and brown butter on medium speed until well blended and smooth.

5. Add in the egg and egg yolk, vanilla and yogurt. Continue mixing and scraping down the sides of mixing bowl as needed.

6. Turn the mixer on low speed, add in the dry ingredients and blend until just incorporated.

7. Fold in the chocolate chips. Chill the dough briefly, about 30 mins.

8. Preheat the oven to 350°F/ 175°C and line the baking sheets with parchment paper. Work in 2-3 batches as the Nutella balls melts easily when they are outside the freezer.

Shaping the Dough
9. Use a tablespoon, scoop out the cookie dough twice and roll into a ball. Place the cookie dough balls on the prepared baking sheets with 2-3 inches apart. Put the remaining cookie dough in the refrigerator.

Adding Nutella to Dough
10. Take out the frozen Nutella balls from freezer. Press a well in the center of the dough ball and place a Nutella ball in the well. Pinch together the edges of the cookie dough over the top to completely seal it in the center. Make a couple of pinches on the top part of the dough so that the finished product will look more appealing.

Baking the Cookies

11. Bake the cookies until golden brown, about 14 mins, rotating the baking sheet halfway through. After rotating, start working on the next batch with the remaining dough as needed.

12. When the cookies are finished baking, sprinkle lightly with sea salt. Let sit a few minutes before transferring to a wire rack to cool. Once they are completely cool, store them in an airtight container.

When sealing the dough, make sure that the Nutella is not seeping out of the dough. Add more dough if needed.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)

Makan-Makan @ Mariuca


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