These will in no way prevent me from gaining extra lbs in the final weeks of pregnancy. But, they might just be worth it.
recipe from www.ambitiouskitchen.com
Nutella-Stuffed Brown Butter & Sea Salt Chocolate Chip Cookies
Ingredients:
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain Greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar Nutella, chilled in refrigerator
Coarse sea salt for sprinkling
1. 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 to whisk consistently during this process. After a few 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.
2. 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 the chocolate chips.
3. Chill the dough for 2 hours in the refrigerator.
4. Preheat the oven to 350 degrees. Once dough is chilled measure about 1 1 /2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place approximately 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball. Make sure 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 slightly with hand.
5. Bake the cookies 9-11 minutes or until the edges begin to turn golden brown. They will appear sightly underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the baking sheets for two minutes. Sprinkle with sea salt and transfer to a wire rack to cook.
* I substituted light brown sugar for dark as it was all I had on hand, and used 1 cup of semi-sweet chocolate chips as I did not have milk chocolate. As far as I'm concerned neither the quality or taste of the cookie suffered as a result of such daring culinary decisions.
** Be sure to enjoy a warm cookie after only a few minutes of cooling. Perhaps while your children are bathing, and you are able to savor each glorious bite in peace such as I did (before dinner was actually served).
*** Upon tasting her first bite the little lady simple responded, "Um, yes." She then proceeded to devour her cookie.
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