Chocolate Chip Cookies with Nutella, Sea Salt, and Browned Butter

Say hello to the best cookies I've ever made.  Imagine the perfect chocolate chip cookie - slightly crispy edges, soft and chewy interior, buttery, sweet, with just a little bit of salt.  Now imagine that it's made with browned butter.  And sprinkled with a bit of sea salt.  Oh yeah, and stuffed with Nutella.  Did you just run to your pantry to see if you have everything you need to make these?

There are certain food trends that I am over... or never got behind in the first place.  But nutella, sea salt, and/or browned butter will always be loved by me.  And apparently Joey.  And Caroline.  And Smith.  And I'm sure if Henry and Tucker could eat cookies, they'd love them too. :)

Chocolate Chip Cookies with Nutella, Sea Salt, and Browned Butter
adapted from Ambitious Kitchen, via Annie's Eats
makes about 24 cookies

• about 1/2-3/4 cup Nutella (or other chocolate-hazelnut spread)
• 16 Tbs (1 cup, 2 sticks) unsalted butter
• 2 1/4 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1/2 tsp fleur de sel, plus more for sprinkling
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 1/2 tsp vanilla extract
• 1 Tbs sour cream or greek yogurt
• 1 cup semi-sweet chocolate chips

Spoon the nutella into a pastry bag or sandwich bag, and squeeze it all into the corner/bottom.  Snip off the end, then pipe into 1-2 tsp dollops on a parchment-lined baking sheet.  Transfer the baking sheet to the freezer, and freeze 1-2 hours, or until the nutella is firm and frozen through.

Meanwhile, brown the butter.  In a large skillet, melt the butter over medium heat.  Once it's melted, it will foam and bubble a bit.  Begin whisking it very often, and continue to cook until the butter turns brown and smells nutty. Immediately remove from heat and set aside to cool.

In  a medium bowl, whisk together the flour, baking soda, and salt.

To make the cookies, combine the brown sugar, granulated sugar, and butter in the bowl of an electric mixer fitted with the paddle attachment.  Beat at medium speed until well-combined.  Add the egg + egg yolk, vanilla, and sour cream and mix well.  Reduce the speed to low and slowly add the flour, mixing until just incorporated.  Using a spatula, fold in the chocolate chips.  Transfer the bowl to the refrigerator and chill for about 30 minutes.

When ready to shape and bake the cookies, preheat the oven to 350 degrees.  Line two baking sheets with parchment paper or silicone mats.

Measure out about 2 tablespoons of the dough, and roll into a ball.  Flatten the dough ball in the palm of your hand, then place a dollop of the frozen nutella in the center.  Fold the edges over the nutella, enclosing it in the dough.  Transfer to the prepared baking sheet, and repeat with the remaining dough, spacing the dough balls about 2-3 inches apart.

Bake 13-15 minutes, or until the edges are golden-brown the the cookies are set, rotating the pans halfway through baking.  Remove from the oven and sprinkle with the sea salt.  Allow to cool slightly before transferring to a wire rack (or before eating them!).

Note:  These are best eaten warm, and will harden the following day.  To enjoy, just reheat in the microwave briefly (about 10-20 seconds).