These cookies. I don’t even like Nutella, but it takes a lot of restraint to not single-handedly eat an entire batch of these things. The brown butter adds nuttiness and richness, the Nutella adds a little extra sweetness, and the salt balances it all out.
I gave some to my college-aged brother once when he visited us, and the next day he texted me this: “Both my roommates said literally those are the best cookies they’ve ever tasted. And I agree with them. They were like freaking the heck out how good they are”. So, these are college kid approved.
My favorite part might be the salt on top. It acts as a counterpart to the richness of the cookies while also enhancing all the other flavors. Double the recipe and keep half in the freezer–you won’t regret it!
- 1 cup unsalted butter
- 2¼ cups all-purpose flour
- 1¼ teaspoon baking soda
- ½ teaspoon sea salt, plus more for sprinkling
- 1¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon greek yogurt or sour cream
- 1¼ cup semisweet chocolate chips
- 1 cup Nutella hazelnut spread
- Place butter in a medium skillet over medium heat. Melt, then continue to cook, stirring frequently, until the butter foams then begins to brown. Continue cooking until the butter is evenly browned and nutty smelling. Remove from heat and let cool.
- While the butter cools, line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, combine the sugars. Add in the cooled brown butter, and beat with a mixer until well combined. Beat in eggs, vanilla, and greek yogurt. Add in dry ingredients and mix until just combined. Stir in the chocolate chips. Drop nutella by large spoonfuls into the dough, then stir gently just a little bit to swirl it into the dough. Chill to firm up the dough a bit, about 30-90 minutes or up to overnight.
- Preheat the oven to 350 degrees F. Using a medium-large cookie scoop, scoop out cookie dough onto prepared pans. Sprinkle with sea salt.
- Bake cookies until cooked and beginning to slightly brown on edges, about 10-12 minutes. Remove from oven, and let cool for a few minutes before transferring to cooling racks.
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