brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche
brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche using 15 ingredients and 1 steps. Here is how you can achieve that.

The ingredients needed to make brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche:
  1. Prepare 2 stick Salted Butter
  2. Take 1/4 cup Sugar
  3. Make ready 1 1/4 cup Brown Sugar
  4. Get 1 large Egg
  5. Prepare 1 large egg Yolk
  6. Make ready 1 tbsp Vanilla or Plain Greek Yogurt
  7. Make ready 2 1/3 cup Flour
  8. Get 1/2 tsp Vanilla
  9. Prepare 1 1/4 tsp Baking Soda
  10. Get 1/4 tsp Salt
  11. Take 1 cup Milk chocolate chips
  12. Take 3/4 cup Semi-sweet chocolate chips
  13. Take 1 jar of Nutella
  14. Prepare 1 can Dulce de Leche
  15. Make ready 1 dash Sea salt
Steps to make brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche:
    1. In a large skillet over medium heat, add the butter and cook, stirring slowly with a whisk until golden, nutty scented and foamy, about 3-5 minutes. set aside to cool. - meanwhile, mix the flour, salt and baking soda in a bowl. - - 2. Separately, add the sugar and brown sugar to a standing mixer and add the browned butter. mix for 2 minutes to properly combine the sugar mixture. add the yogurt and vanilla and mix again. finally add the egg and egg yolk and mix for a few seconds or until the egg is incorporated. add the flour bowl contents and mix for 30-60 seconds before adding the chocolate chips. - - 3. Place a large sheet of saran wrap on the counter and dump out the dough. form the dough into a long log and cover tightly with saran wrap. refrigerate the dough overnight, or at least 2 hours. - - 4. Allow the dough to rest on the counter for 30-60 minutes before handling. slice the dough into circles to make it easier to flatten. - - 5. meanwhile, heat the oven to 350 and line a few baking shee

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