This is generally the time of year when we stop eating whatever the heck we feel like eating and start to focus on sculpting the perfect beach bod — but that’s going to be a trickier this year because of these sweet and salty Nutella-stuffed cookies.
Start by mixing 2 ¼ cups of all-purpose flour with 1 ¼ teaspoons baking soda and ¼ teaspoon of salt.
Then, melt 2 sticks of unsalted butter in a medium-sized pan on the stove. Continue cooking the butter (whisking frequently) for 5 to 10 minutes, until browned. When the butter has reached a nice amber color and has a nutty aroma, pour it into a bowl to cool.
Once the brown butter has cooled, pour it into the bowl of an electric mixer along with 1 ¼ cups packed dark brown sugar and ¼ cup granulated sugar. Beat the butter and sugar until light and fluffy. Then add 1 large egg and 1 additional egg yolk and mix until fully combined.
Add 1 ½ teaspoons of vanilla extract and 1 tablespoon of plain Greek yogurt and mix again. Then, add the dry ingredients and mix until just combined. As soon as the cookie dough comes together, fold in ½ cup of semi-sweet chocolate chips, ½ cup of milk chocolate chips, and ½ cup of dark chocolate chips. If you don’t have all these types of chips on hand, you can fold in 1 ½ cups of your favorite chocolate chip.
Preheat your oven to 350 degrees F and chill both the dough and a jar of Nutella in the freezer for 30 minutes. Then, roll 1 ½ tablespoons-sized scoops of the dough into balls and flatten them onto a parchment-lined cookie sheet. Space the discs of cookie dough about an inch or 2 apart. Place ½ tablespoon of chilled Nutella in the middle of the half of the cookie dough discs and then place another disc on top, pinching the edges to seal the cookie.
Bake the cookies for 15 to 20 minutes, until the edges are golden brown. Sprinkle the cookies with coarse sea salt as soon as they come out of the oven and then let them cool on wire racks… if you have enough self-control.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.