How to Make Homemade brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few components. 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 cook that.

The ingredients needed to make brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche:

1. Make ready 2 stick Salted Butter
2. Make ready 1/4 cup Sugar
3. Get 1 1/4 cup Brown Sugar
4. Take 1 large Egg
5. Get 1 large egg Yolk
6. Make ready 1 tbsp Vanilla or Plain Greek Yogurt
7. Take 2 1/3 cup Flour
8. Take 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. Make ready 3/4 cup Semi-sweet chocolate chips
13. Prepare 1 jar of Nutella
14. Get 1 can Dulce de Leche
15. Get 1 dash Sea salt

Instructions to make brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche:

1. 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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