These heavenly cookies are the ultimate people pleaser.
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No one will be able to keep their hands off them and the aroma that will waft happily through your house will warm your soul. The addition of deliciously intense brown butter makes these even more mouthwatering. Busting the myth that browning butter is difficult, we show you an easy and straightforward way to make it work.
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Nutella Stuffed Brown Butter Cookies
Makes: 22-24 cookies
Ingredients:
– Nutella – 1 cup
– Butter – 1 cup / 226g (preferably unsalted)
– Brown sugar – 1 cup / 200g
– White sugar – ⅔ cup / 135g
– Eggs – 2
– Vanilla Essence- 1½ tsp
– All purpose flour / Maida – 2¾ cups / 350g
– Baking soda – 1 tsp
– Baking powder – 1 tsp
– Cornstarch / cornflour – 2 tsp
– Salt – ¼ tsp
– Dark chocolate – 100g
Method:
– Lay out a sheet of baking paper on a plate or tray and start scooping out generous teaspoonfuls of Nutella and drop them on.
– Try to use Nutella that’s been in the fridge because if it’s too runny the individual droplets will melt together.
– Pop these in the freezer for at least 30 mins so they’re hard enough to handle later.
– This recipe uses Brown Butter which tastes leagues better than regular butter and is easy to make once you get the hang of it.
– To make the brown butter we’ll use a clear saucepan. Melt the butter on low heat.
– When it’s completely liquified you can turn the heat up to medium, but monitor it carefully because it is easy to burn. Stir often.
– You will see a lot of foaming and hear tinny bubbling sounds. That’s the moisture evaporating from the butter. Once the moisture evaporates the solids will start collecting on the bottom and browning. So scrape the bottom and keep stirring. During this phase the butter will smell vaguely like ghee.
– When the popping sound stops stay alert because the process is nearly complete. The colour will change to first a goldeny brown then a deeper shade and the smell will become luscious and nutty. That’s when your butter is done! Let it cool to room temperature before proceeding.
– Mix both the sugars into the brown butter, followed by the eggs and vanilla. This is your wet mixture.
– Combine the flour, baking soda, baking powder, cornflour and salt to prepare your dry mixture.
– Run a whisk through this to get rid of all the lumps and mix everything together.
– Mix the dry ingredients into the wet one third at a time. This prevents flour from getting on everything and makes it easier to mix.
– Once the dry ingredients are mixed add in your shards of chocolate. Make sure the chocolate is chopped finely.
– Cover your dough with plastic wrap and pop it into the fridge for 30 minutes so that it’s easier to work.
– Preheat the oven to 180’ C for 5 minutes.
– Take a scoop full of cookie dough and flatten it out. Then take a piece of Nutella pop it in the centre and wrap it up. If you think you have less dough, just add more.
– Spread out your cookies on tray lined with baking paper.
– Bake for 12 minutes and let them cook for at least 5 before digging it!
– These cookies will stay good for at least 3-4 days. You don’t need to refrigerate them.
– You can store the dough in the fridge for 3 days or freezer for upto a month. However, you should scoop them into individual cookie pieces because handling frozen dough will be highly unpleasant.
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