Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

Recipe and Photo from Ambitious Kitchen: http://www.ambitiouskitchen.com

Click HERE to be taken directly to the recipe...

 

Cook time

10 mins

Total time

2 hours 10 mins 

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

Author: Monique

Recipe type: Dessert, Cookie

Serves: 2 dozen cookies (It only made 18 cookies for me)

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 (I just used Yoplait Vanilla Yogurt)

·       3/4 cup semi-sweet chocolate chips (I didn't have semi-sweet or dark choc chips, I used 1 full bag of milk chocolate chips instead)

·       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. (Don't give up!  Wait until it turns brown and smells delicious!) 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.

Lemon bars

Lemon bars

1 box Angel Food cake mix
1 can lemon pie filling

Mix together and bake at 350 for 20 minutes or until golden brown. Sprinkle with powdered sugar.

Apple pie caramel apples

1 bag Kraft caramels
4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)
1 bag white chocolate chips or white chocolate candy melts
cinnamon sugar

1. Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.
2. In a medium saucepan, melt caramel according to package directions.
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.
4. Place on parchment or wax paper that has been sprayed with cooking spray.
5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.
7. Coat the apple with the chocolate.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. Cut into slices and serve.

apple cinnamon cookies

1 cup brown sugar
1 large egg
3/4 cup shortening
1 cup applesauce
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup walnuts, 1/4-inch chopped
1 cup cinnamon chips

Directions

Preheat the oven to 325 degrees.

Cream the brown sugar and shortening together. Add the egg and beat in. Add the applesauce and combine until well blended.
Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves in another bowl.
Add the flour mixture to the creamed applesauce mixture. Mix until just combined. Fold in the walnuts and cinnamon chips.
Drop by rounded tablespoonfuls onto greased cookie sheets. If the batter stands more than 3/4-inch high, press it down with the back of a spoon.
Bake for 12 to 14 minutes on dark pans or until the edges start to brown. (Light colored pans will take longer to bake.) Remove the cookies to cool on wire racks.

Fruit Salsa with cinnamon chips

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
*1-2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.


*Above is the original recipe...for tonight I used:
2 golden delicious apples
1 pound strawberries
2 peaches
3 Tablespoons raspberry jam
1 tablespoon white sugar
(I meant to use kiwi's but i forgot to get them while i was at the store)
Then to make the chips I used whole wheat tortillas, and to make this easier i cut them in wedges with a pizza cutter, arranged them on a baking sheet in a single layer, and then sprayed with cooking spray then sprinkled with cinnamon/sugar mix. Then bake the usual time and temp.

I've made this using different fruits--blueberries, blackberries, nectarines work well. Don't use bananas or grapes!

Pumpkin Pie Dessert

CRUST:

1 box yellow cake mix (reserve 1 c. for topping)
½ c. melted margarine or butter
1 egg

Preheat oven to 350º. Combine above ingredients and press into bottom of 9x13 pan, greased on bottom only.

FILLING:

1 lg. (2 pie) can pumpkin (or 2 small ones)
1 lg. can evaporated milk
1 c. sugar
¾ tsp. salt
2 eggs
1 tsp. pumpkin pie spice (or 2 t. cinnamon and 2 t. allspice)

Combine all and pour over crust.

TOPPING:

1 c reserved dry cake mix
¼ c. sugar
1 tsp. cinnamon
¼ c. margarine or butter

Combine and sprinkle over top. Bake @ 350º for 45-50 minutes or until set.
Serve with whipped cream or ice cream.

Yogurt Cake

White cake mix - prepare according to directions and fold in a container of any flavor yogurt. (I substituted applesauce for the oil for a low fat option and you can't tell at all.)

Frost with a tub of cool whip mixed with a container of the same kind of yogurt.

Simple and Delicious!

Black and Blueberry dump cake

1 (18.25 ounce) package yellow cake mix
4 cups fresh or frozen *blueberries
1/2 cup white sugar
1/2 cup butter cut in little pieces
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Place butter pieces over cake mix, do not stir.
3. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

*for dinner group I used 3 cups frozen blueberries and 1 cup frozen blackberries, but have made this with peaches and half peach half blueberry...every time it's really yummy! I bet you could use apples as well.

Chocolate chip cookie dough dip

1/2 cup butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese
1/2 cup confectioners' sugar
3/4 cup semisweet mini chocolate chips
1/2 cup chopped nuts (optional)
Vanilla wafer cookies, graham crackers, or fruit for dipping

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves.

2. Remove from heat, whisk in the vanilla and set aside to cool.

3. Beat the cream cheese and confectioner's sugar for 1 minute.

4. Slowly beat in the cooled butter mixture and beat again for another minute.

5. Stir in the chocolate chips and nuts, if using.

6. Pour into a serving bowl and refrigerate. Garnish with additional chocolate chips or nuts, if you choose.

strawberry sheet cake

STRAWBERRY SHEET CAKE

* 12 oz fresh strawberries, stems removed and chopped (about 3 cups)
* 2 cups of sugar plus 2 teaspoons
* 2 cups of flour
* 2 sticks of butter (1 cup)
* 2 eggs lightly beaten
* 1/2 cup of buttermilk
* 1 teaspoon of baking soda
* 1 teaspoon of vanilla

Over the chopped strawberries, sprinkle 2 teaspoons of sugar and 1/4 cup of water. Let them sit for an hour at room temperature so they can release some of their juices. The berries should reduce to about 1 1/2 cups. In a blender of food processor, crush the berries on a low speed for a few seconds—you want them juicy but still with some texture. Take 1/2 cup of the strawberry mixture for the frosting and leave the remaining crushed strawberries for the cake.

Preheat oven to 400 degrees.

Sift the sugar and flour together in a bowl.

Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries.

Pour batter into greased cookie sheet pan and bake for 20-25 minutes. Cake is done when a knife comes out clean from the center. Let it cool and then frost with the strawberry cream cheese frosting (recipe below).

Note: The cake will be a little brown. This, I hear, is because of the alkaline reaction of the ingredients. Do not be alarmed!

STRAWBERRY CREAM CHEESE FROSTING

* 1/4 pound of butter (1 stick) at room temperature
* 8 ounces of cream cheese at room temperature
* 3 cups of powdered sugar
* 1/2 cup crushed strawberries
* 2 teaspoons of lime juice (about half a lime)
* 1/4 teaspoon lime zest
* 1 teaspoon vanilla extract

Whip together the cream cheese and butter until smooth. Slowly add the powdered sugar until blended. Add the strawberries, lime juice, lime zest and vanilla. Spread over cooled cake.

Oreo Brownies

1 bag double stuff oreos
1/2 bag milk chocolate chips
1/2 bag white chocolate chips
1/4 bag mini marshmallows
1 can sweetened condensed milk

Preheat oven to 350. Crush whole bag of oreos (I put them in my food processer). Grease a 9x13 pan and push down one half the crushed oreos. Then layer chocolate chips and marshmallows. Add the rest of the oreos to the top and drizzle the whole can of sweetened condensed milk. Cook in oven for 28-32 min. the marshmallows should be golden brown. Cool through before cutting.

Ginger Snaps

2½ c. flour ¾ c. butter
2-3 tsp. ginger 1 c. sugar
2 tsp. soda 1 egg
½ tsp. salt ¼ c. molasses
1 tsp. cinnamon 1 tsp. vanilla

Cream butter & sugar until fluffy. Add egg and molasses and mix well. Add dry ingredients, blend well. Form into balls and roll in sugar. Bake @ 350º for 8-10 minutes.

Symphony Brownies

Symphony Brownies

One box of brownie mix
2 large chocolate bars

Mix brownie mix according to package directions. Pour half of the batter in an 8x8 pan. Place chocolate bars side by side in pan on top of batter. (I used Symphony bars this time but I have used other kinds of chocolate bars in the past.) Pour rest of batter on top of chocolate bars. Cook brownies according to package directions.

Chocolate Chip Cheesecake Bars

From Taste of Home

Taken from Perry's Plate (My friend Natalie's blog)

¾ c. shortening

¾ c. sugar

1/3 c. brown sugar

1 egg

1 ½ tsp. vanilla

1 ½ c. flour

1 tsp. salt

¾ tsp. baking soda

1 ½ c. mini chocolate chips

Filling:

2 pkg (8 oz each) cream cheese, softened

¾ c. sugar

2 eggs

1 tsp. vanilla

Cream sugar and shortening. Beat in egg and vanilla. Combine flour, salt and soda. Add to creamed mixture. Fold in chips. Set aside 1/3 of dough. Press the remaining 2/3 of dough into the bottom of a greased 9x13 pan. Bake crust at 350 for 8 min.

Beat cream cheese and sugar. Add eggs and vanilla. Spoon over crust. Place flattened discs of reserved cookie dough over cream cheese mixture. Bake at 350 for 35-40 min. Cool. Store in fridge.

Junior Mint Brownies

Junior Mint Brownies

5 1/2 ounces *Junior Mints
1 1/2 cups butter, melted and cooled slightly
3 cups sugar
1 tablespoon vanilla
5 eggs
2 cups flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees Fahrenheit. Grease a 9" x 13" baking pan.

In a large bowl, stir together melted butter, sugar and vanilla. Add eggs, one at a time, and whisk until well blended.

Sift in cocoa powder and stir to combine. Add flour, baking powder and salt and blend well.

Spread half of the batter in the prepared pan. Arrange Junior Mints in a single layer over batter. Carefully spread the remaining batter on top, covering the Junior Mints. Use a knife or spatula to smooth the top of the batter.

Bake for 50-55 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan before cutting into squares.

*use mini York Peppermint Patties instead of Junior Mints. Part of the white mint will remain unmelted, so your brownies will have a nice white stripe in the centre when you slice them into squares.

Chocolate Coconut Lush

Mix one stick of butter and 1 cup of flour, press into a lightly greased 9x13 pan, and bake for 15 minutes at 350 degrees.

Beat 8 oz. cream cheese, 2 cups of cool whip, and 1 1/2 cups of powdered sugar.  Spread over cooled crust.

Mix one small box of coconut cream instant pudding and pour over cream cheese mixture.  Let set in refrigerator for a few minutes.

Mix one small box of chocolate pudding and pour over coconut cream layer.  Set.

Top with cool whip and shaved chocolate.

*Substitute pudding flavors as desired.

Pumpkin Cream Cheese Spread

**Nicki's from..last year sometime!**

Pumpkin Cream Cheese Spread

1-8oz. Cream Cheese - softened
1/2 cup Canned Pumpkin
1/4 cup Sugar
3/4 tsp. Pumpkin Pie Spice
1/2 tsp. Vanilla

I discovered that it is best to add the Pumpkin very last! It mixes smoother.
Beat all ingredients until smooth. Cover and refridgerate for at least 1 hour before serving.
(you can double this with no problem and I found it is better when it is refridgerated for over night)

You can use an assortment of breads (pumkin bread, zuccuini bread, banana bread)and bagels to go with the spread. It also goes nicely on toast or rolls. (especially Sam's Club Dinner Yeast Cluster Rolls...yummy) Whatever your fancy may be!

Summer Berry Sensation

**Kristin's from May**

1 9oz package angel food cake
3 TBSP orange juice
1/4 tsp almond extract
2 1/2 cups fat free milk
1 8 serving package fat free, sugar free Vanilla Jello pudding
1 1/2 cups thawed Fat free cool whip
4 cups of mixed berries (if you use frozen just make sure they are thawed)

Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes, toss lightly. Pour Milk into another large bowl. Add dry pudding mix. Beat with a wire wisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping. Layer half the cake cubes in bottom of a glass serving bowl. Reserve a few berries for the top. Top with layers of half each of the pudding and the berry mixture. Repeat layers. Cover with Plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining cool whip and berries just before serving.

Fruit Dip

**Cinda's from June**

Fruit Dip

Container cool whip
package cream cheese
vanilla yogurt
splash of vanilla
sugar or splenda to taste

Pumpkin Cheesecake Swirl Brownies

adapted from Cara's Cravings, recipe found on Perry's Plate

Brownie Batter:

3/4 cup butter, melted

1 cup sugar

1 Tblspn vanilla

2 eggs

1/2 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp cinnamon

Cheesecake Batter:

6 oz cream cheese, softened

1 egg

1/3 cup sugar

2 T flour

1/2 cup pumpkin puree

1/4 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

Preheat oven to 350F. Grease an 8x8" or a 11x7" baking pan.

For the Brownies:

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake:

In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn't jiggle when you nudge the pan. Cool completely and chill before cutting and serving.