Chocolate Cookies with Brown Butter and Nutella Filling
You’ll bite right on the soft, chocolaty core. The Nutella makes the Cookie soft, sweet and slightly nutty. It kept all the good Qualities after baking in the oven. However, it will not taste as strong as it sounds. Nutella does not dominate the cookie. It blends perfectly with the butter taste, which has been intensified by frying in the pan. The dark chocolate gives off additional cocoa flavours and enchants you with more chocolate. This genius mixture is packaged in a biscuit that is so soft that you can barely hold if it is freshly baked.
For all chocolate lovers (as I am) this recipe is a must.
Ingredients
Why Is The Recipe Great?
- A super soft biscuit with double chocolate and a slightly salty butter aroma. A perfect cookie mix.
Directions
Mix flour with baking powder and salt and put aside
Melt the butter in a pot. Stir the butter until it turns brown over a medium heat, which takes a few minutes. Then let the butter cool slightly.
Using a blender, whip the cooled butter with the sugar
Add the flour mixture in several batches and mix thoroughly.
Add the chocolate pieces and mix well, but carefully.
Put the dough in the fridge for 1 hour.
Preheat the oven to 175°C.
Place 1,5 tsp. dough in the hand to form a flat cake . Add1 tsp. Nutella and fold. No Nutella should come out. Form this into a sphere. Place them on a baking tray and press them together lightly.
Place all balls on a baking tray and leave enough space between them. The cookie balls melt properly when baking.
Bake in the oven for 9-10 minutes. The biscuit edges are then slightly brown.
Leave the biscuits on the baking tray for another 2 minutes (outside of the oven). The cookie still looks very soft.
Remove the biscuits from the baking tray to allow them to cool completely.
Variations
No egg - add 1 teaspoon of baking powder and 1 tablespoon of milk.
Peanut butter - 1 tablespoon of peanut butter is the best choice for a tasty peanut flavour. Simply stir in carefully before the chocolate pieces.
Different chocolate - you can mix the chocolate or use plain pure white chocolate or whole milk.
Nutty - add 50g more nuts when adding the chocolate pieces. Use what you like best, such as walnuts, hazelnuts or pecans.
Third chocolate - more chocolate needed? Add 1 tablespoon of cocoa powder to the flour mixture.
Tips & Time Savings
- You can save time when preparing the dough. Instead of putting the dough in the fridge, put it in the freezer for 10 minutes. Stir the dough once while beein in the freezer. After that, he'll be in the fridge for five minutes. This saves you a lot of time.
- Keep the cookies for up to 5 days. In the first days they are very soft. The biscuits become much firmer after 2 days. If you don't like it soft, you can bake the cookies a few days in advance
Ingredients
Directions
Mix flour with baking powder and salt and put aside
Melt the butter in a pot. Stir the butter until it turns brown over a medium heat, which takes a few minutes. Then let the butter cool slightly.
Using a blender, whip the cooled butter with the sugar
Add the flour mixture in several batches and mix thoroughly.
Add the chocolate pieces and mix well, but carefully.
Put the dough in the fridge for 1 hour.
Preheat the oven to 175°C.
Place 1,5 tsp. dough in the hand to form a flat cake . Add1 tsp. Nutella and fold. No Nutella should come out. Form this into a sphere. Place them on a baking tray and press them together lightly.
Place all balls on a baking tray and leave enough space between them. The cookie balls melt properly when baking.
Bake in the oven for 9-10 minutes. The biscuit edges are then slightly brown.
Leave the biscuits on the baking tray for another 2 minutes (outside of the oven). The cookie still looks very soft.
Remove the biscuits from the baking tray to allow them to cool completely.
