These cookies start off with nutty browned butter, a heavy dose of dark brown sugar, pure vanilla, and dark chocolate chips. If that isn’t the best chocolate chip cookie already, I went and stuffed these suckers with chocolate hazelnut spread and sprinkled on some flaky sea salt. Stop everything you are doing and make these cookies today! These nutella stuffed brown butter chocolate chip cookies are sweet and salty, have crisp edges, chewy centers, crinkly goodness, so much flavor depth, and the best filling you can imagine!
I made these Nutella Stuffed brown Butter Chocolate Chip Cookies for a recent segment on KSDK. And they’re just so rich, decadent, and flavorful that I’ve had a ton of requests for the recipe.
These chocolate hazelnut filled cookies are insane! And they’re such a perfect cookie for holiday cookie swaps. Or anytime you just need a really, really amazing chocolate chip cookie that’s full on flavor.
Chocolate Hazelnut Spread
When you think of chocolate hazelnut spread I imagine you immediately think of Nutella, since that is the most popular store bought version. But for these cookies, I am including a homemade recipe for chocolate hazelnut spread as well. Because it’s the holidays and I’m feeling generous! So, note that you can either use store-bought chocolate hazelnut spread to stuff these brown butter chocolate chip cookies. Or you can make the homemade stuff. And the beauty of these cookies is that they are so incredible without any extra filling, so feel free to also just bake them up as the world’s best brown buttered chocolate chip cookies.
To make your chocolate hazelnut spread, preheat the oven to 350 degrees F. Spread raw and skinned hazelnuts onto a rimmed baking sheet. Roast the nuts for 7 minutes. Then use oven mitts and give the pan a shake. Rotate the pan in the oven and bake an additional 5-7 minutes. Let them cool completely.
Meanwhile, finely chop up some dark chocolate baking chocolate.
Next, use your food processor to grind up the hazelnuts with granulated sugar for 1-2 minutes, until a paste forms.
Use a double boiler or a saucepan set over a second saucepan containing barely simmering water. Put the chocolate in the top saucepan. Stir until the chocolate is melted and smooth. Then carefully remove the upper saucepan, being mindful of the steam that could be released from the lower pan.
In a separate saucepan, heat the milk with the powdered milk, sugar, and a touch of salt. Once it reaches barely a simmer, remove from heat and stir in vanilla extract.
Then add the melted chocolate to the hazelnuts and pulse it up to blend before adding the milk mixture. Cool to room temperature before using to stuff the cookies. Store the chocolate hazelnut spread in mason jars and keep refrigerated, up to 3 weeks. Use the leftovers in Chocolate Hazelnut Filled Brioche Feuillettee!
Brown Butter
Next, it is time to make some browned butter, aka a major flavor bomb. Browned butter is nutty, aromatic, and adds richness and depth to baked goods. It is a simple and powerful way to oomph up a recipe like these chocolate chip cookies.
Add butter to a saucepan set over medium heat. It will melt and then begin sputtering and foaming up after a couple of minutes. Make sure to swirl the pan constantly as you cook this. As the butter foams up, bits of browned butter will be formed, releasing a nutty aroma. Remove the pan from the heat and immediately pour the browned butter into a heatproof bowl. This stops it from cooking. Also, make sure to scrape out all those browned bits, as those will distribute all that flavor!
Allow the brown butter to cool for 15 minutes.
Browned Butter Cookie Dough
Set up your stand mixer fitted with the paddle attachment. Add the brown butter and sugars. Mix for 2 minutes, until well incorporated. Note that since this is melted butter it won’t become a fluffy consistency at this stage.
Then add the eggs and vanilla extract. Beat for an additional 2 minutes.
While it’s beating, whisk together the flour, baking soda, baking powder, and salt.
Turn the mixer to the lowest setting. Gradually add in the flour mixture. Then add the chocolate chips.
Chill the dough for 30 minutes.
The Stuff Cookie Dreams Are Made Of!
Now it’s time to take brown butter chocolate chip cookies to the next level! Preheat the oven to 350 degrees. Line a couple of baking sheets with parchment paper.
Use a small cookie scoop or tablespoon to scoop out some of the chilled dough. Then flatten it into a very thin disc. Scoop out 1 teaspoon of the homemade or store-bought chooclate hazelnut spread and set that in the middle of the cookie dough disc. Then close the dough over that spread. Make a ball and set onto the cookie sheet. Repeat until you have 6 cookie dough balls on each cookie sheet.
Take some chocolate chips and press on the tops.
Bake for 8-9 minutes, or until the cookies are still slightly underdone in the center. Sprinkle the cookies with flaky sea salt, Cool on cookie sheets for 2 minutes before removing to cooling racks. Repeat the process until you have baked all of the cookies.
Thanks for enjoying these Nutella Stuffed Brown Butter Chocolate Chip Cookies! Please share them on Pinterest and with your baking buddies! And join me on Instagram for more free recipes.
Tune in to The Great American Baking Show on ABC Thursdays at 9/8 pm CST to watch me bake my buns off! If you want to hear me dish on the show, check out this KTRS radio segment! And thanks to all of you for the sweet messages you sent me about my appearance on show and your joy about my Paul Hollywood Handshake! Your notes have been making me so happy! Also, ABC should have my Spiced Pear Olive Oil Cake recipe up on their site.
Nutella Stuffed Brown Butter Chocolate Chip Cookies
These cookies start off with nutty browned butter, a heavy dose of dark brown sugar, pure vanilla, and dark chocolate chips. If that isn't the best chocolate chip cookie already, I went and stuffed these suckers with chocolate hazelnut spread and sprinkled on some flaky sea salt.
Ingredients
- 1 cup unsalted butter browned, see recipe instructions
- 1 ½ cups dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2½ teaspoons pure vanilla extract
- 2⅔ cups All purpose Flour
- 1 teaspoon fine sea salt
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chocolate chips bittersweet or semi
- 1 cup chocolate hazelnut spread store bought or homemade
- flaky sea salt for topping
- extra chocolate chips for pressing on top of cookies
Instructions
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1. Brown the butter. In a medium saucepan set over medium heat, melt the butter. Continue to heat it as it foams. Swirl the pan constantly. After 2-3 minutes, the butter will sputter and balloon up with foam. Brown bits will give form and a nutty aroma will release. Remove the pan from the heat and pour into a heat safe bowl to cool for 10 minutes.
2. In a large bowl, whisk together the flour, baking soda, salt, baking powder.
3. Use your stand mixer fitted with the paddle attachment to blend the butter and sugars for 2 minutes.
4. Then beat in the eggs and vanilla extract for an additional 2 minutes. Meanwhile, whisk together the flour, salt, baking powder, and baking soda in a bowl.
5.Turn the mixer to the lowest speed. Then gradually add the dry ingredients.
6. Once incorporated, mix in the chocolate chips.
7. Remove the cookie dough to a bowl and chill for 20 minutes.
8. Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper. Press some extra chocolate chips on the top of the dough ball.
9. Once the dough is chilled, take a tablespoon worth. Make a ball, then flatten into a thin disc. Fill with 1 teaspoon of chocolate hazelnut spread. Make into a ball and place onto cookie sheet. Repeat. Make 6 cookie balls per cookie sheet.
10. Bake about 8-9 minutes. Cookies should still look just slightly underdone in the center. It will set as the cookie cools.
11. Sprinkle with flaky sea salt.
12. Cool on cookie sheet for 2 minutes before removing to cooling racks.
Homemade Chocolate Hazelnut Spread
Creamy and rich chocolate hazelnut spread that is the homemade version of Nutella.
Ingredients
- 2 cups raw and skinned hazelnuts
- 2/3 cup whole milk powder
- 1/4 cup granulated sugar
- 1 ½ cups whole milk
- 12 ounces dark or semisweet chocolate chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
Instructions
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To make your chocolate hazelnut spread, preheat the oven to 350 degrees F. Spread raw and skinned hazelnuts onto a rimmed baking sheet. Roast the nuts for 7 minutes. Then use oven mitts and give the pan a shake. Rotate the pan in the oven and bake an additional 5-7 minutes. Let them cool completely.
Meanwhile, finely chop up some dark chocolate baking chocolate.
Next, use your food processor to grind up the hazelnuts with granulated sugar for 1-2 minutes, until a paste forms.
Use a double boiler or a saucepan set over a second saucepan containing barely simmering water. Put the chocolate in the top saucepan. Stir until the chocolate is melted and smooth. Then carefully remove the upper saucepan, being mindful of the steam that could be released from the lower pan.
In a separate saucepan, heat the milk with the powdered milk, sugar, and a touch of salt. Once mixture reaches barely a simmer, remove from heat and stir in the vanilla extract.
Then add the melted chocolate to the hazelnuts and pulse it up to blend before adding the milk mixture. Cool to room temperature before using to stuff the cookies. Store the chocolate hazelnut spread in mason jars and keep refrigerated, up to 3 weeks.
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For more recipes from the show, check out my Gateau Basque and Cherry Frangipane Tart!
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