Prepare Nutella Filling

• Line a cookie sheet with wax paper. Drop Nutella in 2 teaspoon-sized dollops onto the sheet. Freeze until firm.

Brown the Butter

• Cut butter into tablespoon-sized pieces. Melt in a medium saucepan over medium-low heat. Increase heat to just above medium once melted.

Cook Butter

• Swirl and frequently scrape the pan's sides with a wooden spoon or heatproof spatula. The butter will bubble and pop. When the bubbling slows, it will turn brown and release a nutty aroma.

Cool the Butter

• Remove from heat quickly. Pour into a large, heatproof bowl. Let cool for 25-30 minutes before using in the recipe.

Preparing the Cookie Dough

Preheat and Line

• Set your oven to 375°F (190°C). Line cookie sheets with parchment paper.

Mix Wet Ingredients

• Combine cooled browned butter with brown and white sugar. Mix well. Add eggs one at a time, stirring thoroughly after each. Stir in vanilla extract.

Combine Dry Ingredients

• In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
• Blend and Add Chocolate
• Gradually add the dry ingredients to the wet mixture, stirring until combined. Mix in finely chopped semisweet chocolate.

Chill the Dough

• Refrigerate the dough for 15-20 minutes.
• Assemble the Cookies
• Take the Nutella from the freezer and the dough from the fridge. Scoop heaping spoonfuls of dough, press a frozen Nutella dollop into the center, and wrap the dough around it. Form into balls and freeze for 15 minutes.

Bake and Finish

• Place dough balls on the lined sheet, 2 inches apart. Bake at 375°F (190°C) for 12-13 minutes, until edges are golden. Sprinkle with sea salt immediately. Let cookies cool completely on the sheet before moving. 🍪🍪🍪🍪🍪

Nutrition

• Serving: 1cookie | Calories: 395kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 160mg | Potassium: 173mg | Fiber: 2g | Sugar: 28g | Vitamin A: 310IU | Calcium: 48mg | Iron: 3mg
• Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.