I’m quite tempted to add “supercalifragilisticexpialadocious” to the description of this cookie, since the name isn’t long enough. If the length of the description of a cookie is directly proportional to flavor caliber and drool-inducing level, then this cookie is clearly the mother of all chocolate chunk cookies. I found this recipe awhile back at Ambitious Kitchen (http://www.ambitiouskitchen.com/2012/09/nutella-stuffed-brown-butter-sea-salt-chocolate-chip-cookies-my-favorite-cookie-ever/) and was simply enamored. I have since made a few little changes, but the brown butter and the Nutella have not budged. And while this cookie may sound intimidating to make, it’s pretty straightforward!
Start by putting two sticks of butter in a small pot over medium heat to brown. It will take awhile, and you might get frustrated, but then all of a sudden it will brown and smell divine. Let the magic happen while you whisk together 1 1/4 cup of flour, a hefty pinch of salt, 3/4 tsp baking soda, and 1 tsp cornstarch. In the bowl of an electric mixer, combine 1 1/4 cup of dark brown sugar and 1/4 cup of granulated sugar. Just let them get to know each other before the butter comes in. Get out 1 egg and an egg yolk so they can come to room temperature, and have your vanilla out, too! Once your butter starts to foam up and there are brown flavor nuggets swirling about, it should be ready to remove from the heat. Trust me, you’ll be able to tell when it’s brown. Let it cool off a bit and then mix it with the sugars. Beat in your egg and yolk, along with two teaspoons of vanilla, for 2 minutes or so. Scrape down the sides of the bowl and start to slowly add your dry ingredients. Once everything is incorporated fold in a mix of milk and dark chocolate chunks (I really like the look of chunks you cut yourself, but chips work here as well!).
Now it’s time for the tricky part. I highly recommend keeping your hands wet for this, as well as chilling the bowl of dough for 10 minutes! That way, things will be much easier to handle. Set up an assembly line starting with your chilled bowl of dough, jar of Nutella (plus spoon), and a greased plate for your Nutella stuffed dough balls. What you’ll want to do here is form a ball of dough (minimal chunks) like you were baking standard drop cookies. Flatten that dough ball, make a little nest for the Nutella, plop it on in there, and seal it up. Then carefully insert some chocolate chunks and place it on your plate. Trust me, this tedious process is worth it! See?
Sometimes, I like to make my Nutella nuggets before hand by placing them on a plate and refrigerating them before assembly. After a few cookies, you’ll fall into a pattern and figure out what works best for you. Just don’ be afraid to get you hands dirty! Once you’ve formed your cookies, let them chill for at least 20 minutes before baking them off at 350 for 9-11 minutes. I highly, highly recommend under baking them slightly– anticipating the re-heating they will inevitably go through before being served atop a scoop of homemade vanilla ice cream.
You should also grab some milk, too. Oh, and a napkin. These can get messy.