Name: Nutella-Stuffed Chocolate Chocolate Chip Cookies with Sea Salt
Prep time: 30 min
Cook time: 22 min
Yield: 22
Ingredients: i]Inspired by[ Ambitious Kitchen’s Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies; Inspired by Cooking Classy’s Nutella Stuffed Chocolate Chocolate Chip Cookies[/i]; [br]; 16 tablespoons unsalted butter (2 sticks); 1 1/2 cups brown rice flour; 1/4 cup sweet white rice flour; 3/4 cup unsweetened cocoa; 3/4 teaspoon baking soda; 1/4 cup granulated sugar; 11/4 cups dark brown sugar; 1 large egg; 1 egg yolk; 11/2 teaspoons pure vanilla extract; 3 tablespoons whole milk; 12 ounces semisweet chocolate chips (2 cups); 1/2 jar of Nutella, chilled in refrigerator; Coarse sea salt

Well, it’s the time of year for my favorite holiday. For those of you that don’t worship at the altar of Ferrero, February 5th is World Nutella Day. I may never get over the fact that there is a day for the entire world to celebrate what is essentially a spread.

But it brings so much joy to so many, I think it’s earned the honor. I know my life is better now that I have discovered Nutella. I’m guessing yours is too.

Every year I make a Nutella dessert to mark the occasion. Last year I made a Flourless Nutella Cake that turned out to be quite popular. Since Nutella’s tagline is “Spread the happy,” this year I went with a Nutella-stuffed cookie. I’m finding cookies to be easier to share and I always recommend spreading the love with dessert, especially at holiday time.

Nutella-Stuffed Chocolate Chocolate Chip Cookies with Sea Salt

Elle Kirschenbaum

Yields 22

30 minPrep Time

22 minCook Time

52 minTotal Time

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Ingredients

i]Inspired by[ Ambitious Kitchen’s Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

Inspired by Cooking Classy’s Nutella Stuffed Chocolate Chocolate Chip Cookies [/i]

16 tablespoons unsalted butter (2 sticks)

1 1/2 cups brown rice flour

1/4 cup sweet white rice flour

3/4 cup unsweetened cocoa

3/4 teaspoon baking soda

1/4 cup granulated sugar

11/4 cups dark brown sugar

1 large egg

1 egg yolk

11/2 teaspoons pure vanilla extract

3 tablespoons whole milk

12 ounces semisweet chocolate chips (2 cups)

1/2 jar of Nutella, chilled in refrigerator

Coarse sea salt

Instructions

Melt the butter in either a saucepan over low heat or a microwave. Once melted, pour into the bowl of a stand mixer or large mixing bowl. i]Tip: The cookies taste best with browned butter. For instructions on browning butter, go to this article from [The Kitchn .[/i]
In a medium bowl, whisk together the rice flours, cocoa and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.
Add the whole egg, egg yolk, milk and vanilla extract and mix until thoroughly combined.
Add the flour mixture and mix until thoroughly combined.
Fold in the chocolate chips. i]Tip: View a video on [How to Fold an Ingredient into your Batter .[/i]
Chill the dough in the refrigerator for approximately 21/2 hours.
Preheat the oven to 350 degrees F. Tip: Remember the oven needs at least 20 minutes to preheat fully in spite of what the read out says.

Shape the dough into 2-ounce balls. Tip: 2 ounces is a 1/4 cup so if you don't have a scale you can use a measuring cup. Also ice cream scoops are usually a 1/4 cup.

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 -- it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary.

Place the balls on parchment-lined baking sheets, 6 cookies per sheet. Flatten the tops with your hand and sprinkle with sea salt. Tip: Be gentle. Only flatten the tops a bit.
Bake for 11 minutes, rotating the pans halfway through for even baking.They will look a bit underdone, but will continue to cook once out of the oven. Tip: DO NOT OVER BAKE! If you bake them for too long, the Nutella will not ooze. They still taste pretty good though, so don't despair.
Remove from the oven and cool the cookies on the sheets for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooled cookies in an airtight container.