Nutella, Sea Salt and Brown Butter Choc Chip Cookies
NUTTIN’ BUT LOVE FOR THESE COOKIES
My gorgeous friend Amelia first introduced me to the joys of brown butter, and there was no going back. These are ridiculously addictive.
- 250g salted butter, at room temperature
- 160g brown sugar
- 2 tsp vanilla extract
- 115g demerara sugar
- 1 egg
- 300g plain flour
- 160g milk chocolate chips
- Nutella, for topping your cookies
- Sea salt, for topping your cookies
Preheat your oven to 170°C. Brown 125g of butter over a medium heat until amber in colour, stirring occasionally. Ensure that you keep an eye on the saucepan as it only takes a few seconds to burn the butter. Once browned, pour the butter into a small bowl and leave to cool.
In the bowl, cream the remaining butter and brown sugar until light and fluffy. Add the vanilla extract, browned butter, Demerara sugar and egg, and mix until combined.
Add your flour to the mixture and mix until combined. Scrape down the sides of the bowl and fold in the chocolate chips. Wrap the cookie dough and roll into a log. Leave in the fridge for an hour.
Roll the dough into walnut sized balls and place on a baking tray lined with baking paper, leaving 5cm gaps between each cookie to allow for spreading. If you want to be precise, I roll my dough into 25g balls.
Flatten the cookies slightly using your hand. Pour 3 cups boiling water into a large mixing bowl. Sit your Nutella jar in the water for 1 minute, remove and dry, and stir the Nutella so that it is silky and smooth – this enables the Nutella to be spooned easily onto your cookies.
Top each cookie with a spoonful of Nutella and sprinkle with sea salt. Bake for 13 minutes or until cookies are golden. Remove from the oven and allow to cool. Repeat until you have baked all of your dough.
TIP Coat your chocolate chips in flour to stop them sinking to the bottom of the cookies.