Description
These scientifically-perfected cookies feature a molten hazelnut core encased in a rich, browned-butter dough. The balance of a crisp exterior and a semi-liquid center creates a sophisticated texture enhanced by a finishing touch of sea salt.
Ingredients
- 280g Nutella
- 226g unsalted butter, cut into uniform pieces
- 200g brown sugar
- 135g white granulated sugar
- 2 large eggs, room temperature
- 362g all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 113g semisweet chocolate, finely chopped
- Flaky sea salt for topping
Instructions
- Line a sheet with wax paper and place 2-teaspoon dollops of Nutella onto the sheet; freeze until completely solid.
- Heat butter in a saucepan over medium-low until it foams and amber flecks appear; transfer to a bowl and cool for 25-30 minutes to reach 70°F.
- Stir brown and white sugars into the cooled butter until homogenous, then incorporate room-temperature eggs one at a time.
- In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt; gradually mix into the wet ingredients and fold in the chopped chocolate.
- Chill the dough for 20 minutes, then flatten 1.5-tablespoon portions and seal around the frozen Nutella dollops to form spheres.
- Place assembled dough balls in the freezer for 15 minutes while preheating the oven to 375°F (190°C).
- Bake on a parchment-lined sheet for 12-13 minutes, then sprinkle immediately with sea salt and allow to stabilize for 15 minutes before serving.
Notes
For the best structural results, weigh your flour with a digital scale to avoid the inaccuracy of volume measurements. Ensure the Nutella dollops are frozen rock-solid before attempting to wrap them in dough to prevent the core from leaking. Using a light-colored pan for browning the butter allows you to accurately judge the color of the milk solids and prevent carbonization.
- Prep Time: 1 hour 30 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American