Nutella and Dulce de Leche Stuffed Double Chocolate Chip Cookies with Sea Salt
So I’m sitting there, waiting for my Pavlova for my Strawberry Eton Mess to slooooowly bake… Like an hour and a half to cook and then an additional hour in the oven to rest… and I am getting kind of impatient and bored at this point. It’s not like I can leave the house with the oven on!
If I had any self-restraint, which I don’t, I would have put away all of my baking ingredients and cleaned my kitchen. But really, where’s the fun in that? So instead, I made Nutella and Salted Dulce de Leche Stuffed Double Chocolate Chip Cookies, which I’ve had my eye on for quite some time now. I feel like they’re the Nutella-Stuffed Browned Butter Chocolate Chip Cookies with Sea Salt on crack. Chocolate Crack. And whooo can resist chocolate crack? Certainly not me.
There are a few golden rules I live by and one of them is to always have homemade cookie dough ready to go in the fridge or freezer at any given time. If you’re having a bad day, freshly baked cookies can immediately cheer you up or if you’re having a spectacular day and you want to celebrate, cookies are a great way to do just that! Other golden rules include (but are not limited to):
- Wearing work-out clothes anywhere and everywhere (even in Italy, where everyone stares at you)
- If you’re too embarrassed to write it in your diary, you probably shouldn’t be doing it.
- When in doubt, just smile and nod even when you have no idea what’s going on (people will think you’re so charming!)
- It’s acceptable to talk to your dog in public as if he is your furry child/BFF
- Dessert is appropriate for breakfast, lunch, and/or dinner
- If you’re going to post a picture of your hand eating or holding some sort of delicious food, your nails should be painted– unless you’re a male.
… More bits of wisdom to come… I know you’ll be eagerly waiting.
Cookies are my ultimate comfort food AND weakness, for that matter. I can never pass up a freshly baked cookie, especially when there’s a glass of cold milk nearby. I saw these cookies on Pinterest and I knew I had to make them immediately, like most things that include big, fat, puffy cookies, Nutella, and sea salt. For the most part, I followed the recipe exactly as is, except I took it a step further and browned the butter for maximum flavor and substituted dulce de leche for the salted caramel… Only because I am lazy and that’s what I had on hand.
These cookies are like puffy, brownie-like, chocolate clouds… Not to mention they are stuffed with every little guilty pleasure of browned butter, chocolate chips, Nutella, dulce de leche, and sea salt… They are heavenly in a sense. Annnnd now I have this heavenly cookie dough sitting in my fridge waiting to be devoured on a sunny or a rainy day… Whichever comes first!
Nutella and Salted Dulce de Leche Double Chocolate Chip Cookies very slightly adapted from Top With Cinnamon:
½ cup unsalted butter
1 ½ cups light brown sugar
½ cocoa powder
¼ teaspoon salt
¾ teaspoon baking powder
2 cups all-purpose flour
3.5 ounces milk or dark chocolate chips
½ cup Nutella, chilled
½ cup Dulce de Leche, chilled (I used store-bought since it’s what I had on hand)
Sea salt for sprinkling
- To make the cookies, mix cocoa powder, salt, baking powder, and flour in a large bowl until combined and set aside. In a saucepan over medium heat, melt and cook down the butter until little brown bits appear in the pan and you smell a nutty aroma. Remove from the heat. Once the butter has cooled slightly, stir in the brown sugar and eggs. Gradually add the dry ingredients until just combined. Fold in chocolate chips. Place cookie dough in the refrigerator for at least two hours to let the flavors meld together.
- Once the dough has rested for at least two hours, preheat your oven to 350 degrees F (180 degrees C) and line a baking tray with parchment paper.
- To assemble, roll 1½ tablespoons of dough and flatten the dough to make a flat circle. Place 1 teaspoon of chilled Nutella and 1 teaspoon of dulce de leche in the middle of the cookie and then place another flat circle of cookie dough on top. Crimp edges to seal. Sprinkle with sea salt and bake for 8-10 minutes.