I first made my (unknown – at the time) specialty for Jack to congratulate him on the end of writing and start of performing his Melbourne International Comedy Festival show (did you see it? what did you think?). Now that the show is over Jack is spending the next three weeks in Asia for work, and you know what they say, “When the boy is away, the girl will bakeeeeee. Even more than before!”
And bake I did.
I have it on good authority that these are the cookies Santa dreams about encountering. Only bad, naughty people wouldn’t like this dessert. Trust me! And if someone just “isn’t in the mood” they might not be as good of a person as you think.
I was inspired by this recipe of nutella-stuffed brown butter + sea salt chocolate chip cookies on Ambitious Kitchen, but as it always happens to me, things never turn out the right way for me.* I also have Monika of Ambitious Kitchen to thank for introducing me to the outrageously addicting smell of brown butter. I know what you’re wondering, but no, didn’t – I was able to stop myself for drinking it.
Here’s what I did:
What I used: 2 1/4 cup of all-purpose flour, 1 1/4 teaspoons baking soda, 1/4 teaspoon of salt, 2 sticks of unsalted butter, 1 1/4 cup of brown sugar, 1/4 granulated sugar, 2 eggs, 1 1/2 vanilla extract, 1 tablespoon of plain greek yogurt, 1 cup of milk chocolate chips, 1 (small) chilled jar of nutella, and 1 square baking dish
Having the right ingredients at your house is probably the hardest thing about this delightfully cheeky “snack”. And so, with the hard part over we move on.
Mix together your 2 1/4 cup of all purpose flour, 1 1/4 teaspoons baking soda and 1/4 teaspoon of salt. Easy!
You can blow off that vanilla scented candle now because the smell of brown butter will get you. Next, melt your 2 sticks of unsalted butter in a small saucepan. Keep whisking until browned and smelling deliciously like almond butter. Yes, it will bubble. That’s normal. For a more thorough explanation click here. When it’s done take off heat and transfer to a small mixing bowl.
Now mix the butter with your 1 1/4 cup of brown sugar and the 1/4 granulated sugar. Blend. Then add the egg and vanilla. Once it all looks blended add in the dry ingredients from the start and whisk! Once it’s looking like real cookie dough and you catch yourself smiling top it up with your milk chocolate chips. And by top up, I mean add them in everywhere!
Leave the dough in the fridge for about 30 minutes, and take out your chilled jar of nutella at the same time. Butter your baking dish while you wait.
For brownies: add in 4 large spoonfulls of nutella when it’s ready and mix. Then, simply transfer the dough into your baking dish, set on all corners and bake!
For cookies: Separate golf ball sized cookie dough on a baking sheet, flatten each, add a teaspoon of nutella in the middle, lift the side to close it into a ball again and bake!
Leave in for 10 minutes, but I’d check them before that. Only because I like the inside of my brownies nice and soft, and doughy, and moist and delicious, and melty.
*My friend MC says it’s my own fault steaming from my rebellion against mise en place, but I say eh, whatever.