This post was strongly inspired by these cookies I found on Pinterest. I wanted to make them and figured they were too difficult and expensive, until my friend over here was having a baby (even chose the same name as mine!!) and I wanted to have something to bring to her. She was, after all, kind enough to bring me a huge crockpot of homemade soup while I was in the hospital recovering from my emergency c-section.
But, I can’t ever make things as the recipe calls for. I cheapened this one a bit without making it less special; they’re nowhere near frugal with that much nutella and only making 2 dozen cookies. They are cheap for such a special cookie though.
First, my ingredients:
- 2 1/4 C all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter
- 1 1/2 cups packed light brown sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 1 3/4 cup semi-sweet chocolate chips
- 1 jar of Nutella, chilled in refrigerator (used about 1/3 jar of the big size – need 1 jar of small size – about 9 tablespoons – about a little more than a half cup.)
- Sea salt for sprinkling (optional, I forgot on half the cookies. I used fine sea salt because I didn’t have coarse as suggested).
The first endeavor was browning the butter:
I made the recipe twice – once to take, and once the next day at home for my deprived husband who needed some after watching me make them and not share. =) The real trick is truly the refrigeration. The dough has to be chilled or else there’s no hope of these being wrappable.
This is at exactly 2 hours – almost too soft, but enough because I was on a time crunch.That is a walnut sized amount of dough, flattened with a teaspoon of nutella on it.
And then, rolled around the nutella to be fully sealed.This cookie was fully sealed, the nutella that looks like it’s coming out is actually just a result of messy hands.