Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

And no, they’re not Paleo.

Earlier this week, I shared a recipe with you for a healthy Paleo meal and I also unveiled my newly-updated Paleo page. I put a lot of time and effort into (hopefully) making the page a resource for those interested in finding out more about this style of eating, as well as answering questions about our personal experience. I mention on the page that Cameron and I don’t eat Paleo 100% of the time, and we do indulge in things like bread, cheese, and sweets here and there. However, if I’m going to indulge in a non-Paleo treat, I really want it to be worth it.

Enter these cookies.

 They’re completely unecessary, indulgent, and over-the-top. They’re also probably one of the best things I’ve ever baked in my life, and I’m so excited to share the recipe with you. I made them to take to the housewarming party we went to on Saturday, and everyone was raving about them so it’s not just me that thought they were good.

 You take a rich brown butter chocolate chip cookie dough (and if you’ve never made brown butter, don’t worry, it’s super easy and completely elevates the flavor of a dish) stuff it full of Nutella and sprinkle with sea salt. The result? An incredibly sweet and slightly salty party in your mouth.

 You’re going to want to make these. Like right now.

Nutella Stuffed
Brown Butter + Sea Salt Chocolate Chip Cookies 

{The Best Cookies in The
Yields: 2 dozen

  • 2¼ cup all-purpose flour
  • 1¼ teaspoons baking soda
  • ¼ teaspoon of salt
  • 2 sticks (1 cup) unsalted
  • 1¼ cup packed dark brown
  • ¼ cup granulated sugar
  • 1 large egg plus 1 egg
  • 1½ teaspoons vanilla
  • 1 tablespoon plain greek
  • ¾ cup semi-sweet chocolate
  • ½ cup milk chocolate chips
  • ½ cup dark chocolate chips
  • 1 jar of Nutella, chilled
    in refrigerator
  • Coarse sea salt for


Whisk together the
flour, baking soda, and salt in a bowl and set aside. Melt butter in a
saucepan over medium heat. The butter will begin to foam. Make sure you
whisk consistently during this process. After a couple of minutes, the
butter will begin to brown on the bottom of the saucepan; continue to
whisk and remove from heat as soon as the butter begins to brown and
give off a nutty aroma. Immediately transfer the butter to a bowl to
prevent burning. Set aside to cool for a few minutes (the butter is going to be super hot, so make sure you allow ample time for it to cool).

With an electric
mixer, mix the butter and sugars until thoroughly blended. Beat in the
egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients
slowly and beat on low-speed just until combined. Gently fold in all of
the chocolate chips.
Chill your dough
for 2 hours in the refrigerator, or place in freezer for 30 minutes if
you are super eager, although I cannot promise the same results if you
do this.

{I chilled my dough overnight and I felt that it really allowed the flavors to meld nicely}

{I made a double batch of the dough…I’d highly recommend it because these cookies will go fast!}

Preheat the oven
to 350 degrees F. Once dough is chilled measure about 1½ tablespoons of
dough and roll into a ball. Flatten the dough ball very thinly into the
palm of your hand. Place 1 teaspoon of chilled nutella in the middle and
fold dough around it; gently roll into a ball — it doesn’t have to be
perfectly rolled! Make sure that the nutella is not seeping out of the
dough. Add more dough if necessary. Place dough balls on cookie sheet, 2
inches apart and flatten with your hand VERY gently. (Really only the
tops need to be flattened a bit!)

{I ended up making my cookies a little bit bigger because it was a little hard to work with the chilled dough…but I actually loved the larger-sized cookies for this recipe!}
Bake the cookies
9-11 minutes or until the edges of the cookies begin to turn golden
brown. They will look a bit underdone in the middle, but will continue
to cook once out of the oven. Cool the cookies on the sheets at least 2
minutes. Sprinkle with a little sea salt.

 Remove the cooled cookies from
the baking sheets after a few minutes and transfer to a wire rack to
cool completely. Repeat with remaining dough.

Do yourself a favor and make a batch this weekend, you’ll be SO glad you did.

Have a great day friends, the weekend is almost here! Xoxo


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