2014 Cooking Club Week 42: Nutella Stuffed Brown Butter Choc Chip Cookies + Rock Salt

These are a little more work than your average Chocolate Chip Cookie, but I promise you, they aren't your average Choc Chip Cookie

Nutella Stuffed Brown Butter Chocolate Chip Cookies with Rock Salt.

The obligatory ingredients photo:


Ingredients
2 1/4 cups of Plain Flour
1 1/4 teaspoons of Baking Soda
1/4 teaspoon of salt
1/2 pound of UNSALTED butter
1 1/4 cups of packed dark brown sugar
1/4 cup of castor sugar
1 large egg + 1 egg yolk
1 1/2 teaspoons of vanilla extract / essence
1 tablespoon of plain greek yoghurt
1/2 cup of dark chocolate chips
1 1/4 cups of milk chocolate chips
1 200gr jar of nutella, chilled in the fridge.
Rock salt for sprinkling

1. Brown Butter
If you know how to brown butter, go ahead and do so now, then set aside to cool slightly. If not, read below:
- slice butter so it melts faster and more evenly and place into a saucepan over a medium heat. Once the butter begins to melt, start swirling the saucepan around or start whisking to promote melting.
- Begin to whisk the butter - you'll want to whisk it constantly.
- You'll start to notice bubbles and the bubbles will become bigger - keep whisking!
- The butter will start to foam again and the bubbles will become smaller - keep whisking!
- You should start to smell a nutty aroma. The milk solids at the bottom of the pan will begin to darken and turn a light caramel colour. Once this happens, turn off the heat and continue to whisk a little. If you're not sure if your butter is browned, you can tip it into a clear bowl to check and then put it back on the heat (remember to keep whisking!). It won't hurt it - I think I did this about 5 times the first time I made brown butter
- Once the butter is browned it should be poured into a bowl immediately to prevent burning.


My brown butter:


2. While your butter is cooling, sieve the flour, baking soda and salt into a bowl and set aside.
3. In an electric mixer, mix the butter and sugars until throughly mixed.
4. Beat in the egg, extra yolk, vanilla and yoghurt until combined.
5. Add the dry ingredients slowly and beat on a low speed until just combined. You can do it by hand but it's easier with an electric mixer.
6. Gently fold in all the chocolate chips.
7. Cover the dough and put the mixture in the fridge for 2hrs to chill.

8. Take mixture and nutella out of the fridge.
9. Preheat oven to 170C fan forced.
10. Take approx a heaped dessert spoon full of mixture, roll it into a ball and then put on a lightly floured surface. Using the palm of your hand, squash it flat.



11. Place approx 1/2tsp of nutella in the centre of the flat dough and then fold the dough up around the nutella and shape back into a ball. Make sure the nutella is fully covered - if it's poking through just add a little dough to that spot.



12. Place on a baking tray and squash down lightly.
13. Continue making up the cookies, placing them about 2inches apart on the tray.
14. Bake in the oven for approx 9mins, until the edges of the cookie are golden. They'll continue to cook a little bit once removed from the oven.
15. I like to give mine a gentle extra squash after they come out of the oven
15. Sprinkle with rock salt and remove from tray to a cooling rack.



17. EAT! They are delicious warm or cold.

I made 26 today and that used pretty much the whole jar of nutella.