Nutella Stuffed Chocolate Chip Cookie

Cocoa found this recipe. These cookies are SUPER labor intensive and just as equally delicious! If you have the time (plus two hours to let the dough chill), energy, and ingredients (a few funky ones), they are guaranteed to be good.

Here is a link to step by step photos, which I highly recommend checking out.

Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies {The Best Cookies in The World}

 

Author: Monique

Recipe type: Dessert, Cookie

Prep time:  2 hours

Cook time:  10 mins

Total time:  2 hours 10 mins

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Nutella is stuffed between a hazelnut brown butter flavor enhanced chocolate chip cookie then sprinkled with sea salt.

Ingredients

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

Instructions

1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Baked Ziti

1 lb dry ziti pasta (tube-shaped pasta; penne would also work)
1 onion, chopped
1 lb ground beef
2 jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 cups sour cream
6 oz mozzarella cheese, shredded
2 Tbs grated Parmesan cheese

Boil ziti until al dente (about 8 minutes)
In large skillet, brown onion and ground beef.  Drain grease then add spaghetti sauce and simmer 15 minutes.
Preheat oven to 350 degrees
layer 9x13 pan or 2 8x8 pans like this (listed bottom to top):
1/2 of ziti
provolone
sour cream
1/2 of sauce
remaining ziti
mozzarella
remaining sauce
parmesan cheese

cover and bake for 30 minutes

NOTE: this freezes really well.  The sour cream and provolone are not classic Italian ingredients but they make it super creamy and gooey which I love:)

Chapel Hill Chicken

1 Tbs Worcestershire sauce
1/2 cup sour cream
dash of pepper
1/2 tsp salt
1 Tbs lemon juice
6-8 boneless, skinless chicken breasts
2 cups hear-seasoned stuffing mix
1/2 cup melted butter

Combine Worcestershire sauce, sour cream, pepper, salt and lemon juice.
Dip chicken breast into mixture.
Coat in stuffing.
Arrange on lightly greased baking dish or sheet.
Pour melted butter evenly over chicken.
Bake at 350 degrees for 45-50 minutes
Serve with rice and veggies

Note: the coating on this chicken has a nice "zing" to it and is SUPER yummy:)

Celery bisque (aka creamy celery soup;)

3 Tbl butter
4 cups chopped celery (about 8 stalks)
1 1/2 cups chopped leeks (about 2 medium leeks) hint: they look like huge green onions & can be found in the refrigerated produce section
3/4 lbs diced potatoes (Yukon gold)
4 cups chicken broth
1/3 cups sour cream
1/4 tsp cayenne pepper (plus or minus depending on preference)

Melt butter over medium heat. Add celery & leeks & simmer, stirring frequently, until slightly softened (about 4 min). Add potatoes & broth & bring to a boil. Reduce heat to medium low and simmer until all veggies are tender (about 30 min). Purée in blender until smooth. Wisk in sour cream & pepper. Season with salt & pepper.

Note: this goes SO well with the crescent chicken pockets recipe!

Whipping cream biscuits

1 1/2 tsp sugar
2 cups flour
1 Tbl baking powder
1 tsp salt
1/4 cup unsalted butter (frozen)
1 cup + 2 Tbl whipping cream

Heat oven to 425 degrees. Sift dry ingredients. Grate the butter with a cheese grater (sounds weird but it gets the butter in little chunks:) & add to the dry ingredients. Using your hands, mix the grated butter into the dry ingredients. Add the cream & mix until just blended. Do not over mix. Turn dough onto floured surface & knead one or two times. Shape into a square with your hands & cut dough into 9 smaller squares. Place each square on an ungreased cookie sheet. Bake 12-15 min at 425 degrees.

Cinnamon baked French toast

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Ingredients

• FOR THE FRENCH TOAST:
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Whipping (heavy) Cream
• 3/4 cups Sugar
• 2 Tablespoons Vanilla Extract
• FOR THE TOPPING:
• 1/2 cup All-purpose Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 pinch Nutmeg - Optional
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)

Preparation Instructions

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

Sherrie's Sugar Cookies

Cookies:
1/2 C Butter
1 C sugar
2 eggs
2 1/2 Tablespoons milk
2 1/2 C flour
2 teaspoons baking powder
1 tsp vanilla

cream butter and sugar. add eggs, vanilla, milk, cream again. add flour, baking powder.

Roll into balls

bake 350*, 10-12 min

Frosting:
1 lb package powder sugar
1/4 C butter
1 TBL milk
8oz cream cheese
1 tsp vanilla

combine and frost. butter and cream cheese should be room temp.