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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can have 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 it.

The ingredients needed to make brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche:
  1. Take Salted Butter
  2. Get Sugar
  3. Get Brown Sugar
  4. Get Egg
  5. Prepare egg Yolk
  6. Prepare Vanilla or Plain Greek Yogurt
  7. Take Flour
  8. Get Vanilla
  9. Get Baking Soda
  10. Make ready Salt
  11. Get Milk chocolate chips
  12. Prepare Semi-sweet chocolate chips
  13. Get of Nutella
  14. Prepare Dulce de Leche
  15. Make ready 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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