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

By Janie Vasquez 22 August 2020
Recipe of Perfect brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche
Recipe of Perfect 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 Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche” recipe we have found until now. This will be really delicious.

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

  1. Take 2 stick of Salted Butter.
  2. You need 1/4 cup of Sugar.
  3. Take 1 1/4 cup of Brown Sugar.
  4. Make ready 1 large of Egg.
  5. Make ready 1 large of egg Yolk.
  6. You need 1 tbsp of Vanilla or Plain Greek Yogurt.
  7. Take 2 1/3 cup of Flour.
  8. You need 1/2 tsp of Vanilla.
  9. It’s 1 1/4 tsp of Baking Soda.
  10. Make ready 1/4 tsp of Salt.
  11. Take 1 cup of Milk chocolate chips.
  12. It’s 3/4 cup of Semi-sweet chocolate chips.
  13. Take 1 jar of of Nutella.
  14. Prepare 1 can of Dulce de Leche.
  15. Prepare 1 dash of Sea salt.

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

    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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