Brown Butter Nutella Cookies
Brown Butter Nutella Cookies
Ingredients
- 140 g unsalted butter, to yield 1/2 cup (113g) browned butter
- 1/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chips
- 6 tablespoons Nutella, scooped and frozen
- as needed chocolate chunks, for topping
Instructions
- 1
Brown the butter over medium heat in a light-colored saucepan until it becomes golden brown and develops a nutty aroma. Immediately remove from heat and let it cool until it is just warm to the touch. This will yield approximately 1/2 cup (113g) of browned butter.
⏱️ 10 min
- 2
While the butter cools, scoop 6 tablespoons of Nutella onto a parchment-lined plate or small baking sheet. Place in the freezer for at least 30 minutes to firm up.
⏱️ 5 min
- 3
In a large bowl, whisk together the cooled browned butter, granulated sugar, and brown sugar until the mixture is smooth and well combined. Then, mix in the large egg and vanilla bean paste (or vanilla extract) until fully incorporated.
⏱️ 5 min
- 4
Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix just until the ingredients are combined and no dry streaks of flour remain. Be careful not to overmix. Gently fold in the chocolate chips.
⏱️ 3 min
- 5
Cover the cookie dough and chill it in the refrigerator for 30 minutes. This helps the dough firm up and prevents the cookies from spreading too much during baking.
⏱️ 2 min
- 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Divide the chilled dough into 6 equal portions. Flatten each piece of dough into a disc. Place one frozen Nutella scoop in the center of each flattened dough portion. Carefully wrap the dough completely around the Nutella scoop, sealing the edges thoroughly to ensure the Nutella is fully enclosed.
⏱️ 10 min
- 8
Place the assembled cookies on the prepared parchment-lined baking sheet, leaving enough space between them for spreading. Top each cookie with extra chocolate chunks for added texture and flavor.
⏱️ 2 min
- 9
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden brown and the centers are still soft and slightly underbaked.
⏱️ 15 min•🌡️ 350
- 10
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 10–15 minutes. This cooling period is crucial for the Nutella center to set slightly and become gooey, rather than runny. Serve warm for the best experience.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Nutella Cookies
- 140 g unsalted butter, to yield 1/2 cup (113g) browned butter
- 1/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chips
- 6 tablespoons Nutella, scooped and frozen
- as needed chocolate chunks, for topping
Instructions
- 1
Brown the butter over medium heat in a light-colored saucepan until it becomes golden brown and develops a nutty aroma. Immediately remove from heat and let it cool until it is just warm to the touch. This will yield approximately 1/2 cup (113g) of browned butter.
⏱️ 10 min - 2
While the butter cools, scoop 6 tablespoons of Nutella onto a parchment-lined plate or small baking sheet. Place in the freezer for at least 30 minutes to firm up.
⏱️ 5 min - 3
In a large bowl, whisk together the cooled browned butter, granulated sugar, and brown sugar until the mixture is smooth and well combined. Then, mix in the large egg and vanilla bean paste (or vanilla extract) until fully incorporated.
⏱️ 5 min - 4
Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix just until the ingredients are combined and no dry streaks of flour remain. Be careful not to overmix. Gently fold in the chocolate chips.
⏱️ 3 min - 5
Cover the cookie dough and chill it in the refrigerator for 30 minutes. This helps the dough firm up and prevents the cookies from spreading too much during baking.
⏱️ 2 min - 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Divide the chilled dough into 6 equal portions. Flatten each piece of dough into a disc. Place one frozen Nutella scoop in the center of each flattened dough portion. Carefully wrap the dough completely around the Nutella scoop, sealing the edges thoroughly to ensure the Nutella is fully enclosed.
⏱️ 10 min - 8
Place the assembled cookies on the prepared parchment-lined baking sheet, leaving enough space between them for spreading. Top each cookie with extra chocolate chunks for added texture and flavor.
⏱️ 2 min - 9
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden brown and the centers are still soft and slightly underbaked.
⏱️ 15 min•🌡️ 350 - 10
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 10–15 minutes. This cooling period is crucial for the Nutella center to set slightly and become gooey, rather than runny. Serve warm for the best experience.
⏱️ 10 min