Well kiddos, I wish I had some witty rhetoric for you today. But I don’t. Instead, I have something better. Cookie porn. Or cookie-in-the-shape-of-mini-muffin porn. Because sometimes you can’t decide between completely cooked cookies that are slightly crunchy, and gooey, undercooked cookie dough cookies. Mini muffin cookies give you the best of both worlds.
Either way, we’re talking chocolate chips, nutella, sea salt, crunchy, chewy, deliciousness. ZOMG. Yes, all those things in one cookie.
I’m going to stop talking and just let the photos speak for themselves…
Psst! Now that you’re drunk with cookie envy, did you know that you can get Seattle Palate posts via email? Just stick your email address in the field right above that big Subscribe button over on the right. We’re also on Facebook. Lots of pictures, links to great recipes, and of course, Brody.
Nutella-Stuffed Chocolate Chip Cookies with Sea Salt
Click here to print this recipe.
Adapted from: Ambitious Kitchen
Yields: 2 dozen
Time to prepare: 1 hour
2¼ cup all-purpose flour
1¼ teaspoons baking soda
½ teaspoon of salt
2 sticks (1 cup) unsalted butter, room temperature
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling
Preheat the oven to 350 degrees F.
In a large bowl mix flour, baking soda, and salt with a fork or whisk until combined.
In the bowl of a stand mixer with the paddle attachment, beat together butter and sugars until light and fluffy.
Mix in egg, yolk, vanilla, and yogurt until incorporated.
Gradually add the dry ingredients until combined. Fold in chocolate chips.
Roll 1½ tablespoons of dough and flatten the dough to make a flat circle. Place 1 teaspoon of chilled
Nutella in the middle then place another flat circle of cookie dough on top. Crimp edges to seal.
Place dough balls on cookie sheet, 2 inches apart and bake 11-13 minutes or until the edges turn golden brown.
Sprinkle with sea salt and let cool on wire racks.