Description
Experience the ultimate indulgence with these gourmet browned butter cookies featuring a molten hazelnut chocolate center. The combination of toasted butter solids, ribbons of dark chocolate, and a delicate finish of sea salt creates a complex flavor profile that is both sophisticated and comforting.
Ingredients
- 1 cup unsalted butter, cut into pieces
- 20 teaspoons Nutella (hazelnut spread)
- 1 cup dark brown sugar, packed
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 1 tablespoon high-quality vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate bar, finely chopped
- Flaky sea salt, for sprinkling
Instructions
- Line a baking sheet with wax paper, drop 20 individual teaspoons of Nutella onto the paper, and freeze until rock-solid.
- In a light-colored saucepan over medium-low heat, melt the butter and continue cooking until the milk solids turn golden brown and smell toasted; transfer to a bowl and cool for 30 minutes.
- Stir the dark brown sugar and white sugar into the cooled browned butter until it reaches the consistency of wet sand.
- Whisk in the room temperature eggs one at a time, followed by the vanilla extract, until the mixture is smooth and glossy.
- In a separate mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour streaks remain.
- Gently fold in the finely chopped semisweet chocolate ribbons.
- Place the dough in the refrigerator to chill for 20 minutes to make it easier to handle.
- Take a heaping tablespoon of dough, flatten it, place a frozen Nutella disc in the center, and pinch the dough closed to seal the filling completely.
- Place the stuffed dough balls back in the freezer for 15 minutes to stabilize the center and prevent over-spreading.
- Preheat your oven to 375°F (190°C) and bake the cookies on a parchment-lined sheet for 12 to 13 minutes.
- Immediately sprinkle the warm cookies with flaky sea salt and allow them to firm up on the pan for at least 15 minutes.
Notes
To ensure the perfect molten center, do not skip the final 15-minute freeze after stuffing the cookies, as this helps maintain the structure of the Nutella during baking. Use a light-colored pan for browning your butter so you can accurately judge the color of the toasted milk solids and avoid burning them.
- Prep Time: 1 hour 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American