They Could Be Banned in France … But in Colombia You Can Enjoy!

(Today Colombia) A few days ago, the Minister for Ecology of France Ségolène Royal, asked the French to stop using Nutella, because as it causes serious damage to the environment.

The whole world was surprised, the Italians furious, because Nutella is one of the great pleasures that exist.

So today we share with you a delicious and easy recipe to make, allowing you to enjoy the delicious Nutella. Not going to be that suddenly we prohibit it here too!

Nutella Stuffed Brown Butter & Sea Salt Chocolate Chip Cookies adapted from Ambitious Kitchen

Ingredients

Makes approx. 2 1/2 dozen cookies

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 12 oz semi-sweet chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

(Note, all the above ingredients can be found in supermarkets in Colomnia, but, you may have to visit more than one to get them all.)

Preparation

Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt the butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

Using an electric mixer, mix the butter and sugars until blended. Beat in the egg and egg yolk, one at a time. Then add in the vanilla and yogurt and mix until well combined. Add the dry ingredients slowly and beat on low-speed just until combined. Fold in the chocolate chips.

Chill your dough and Nutella for 2 hours in the refrigerator, or overnight.

Preheat your oven to 350°F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball. Make sure that the nutella is not seeping out of the dough. If necessary, use small bits of dough to plug the gaps. Place dough balls on cookie sheet, 2 inches apart and flatten, just slightly, with your hand VERY gently.

Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Sprinkle with sea salt right after they come out of the oven, and cool on baking sheet for 5 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

If dough is hard once chilled, place out to thaw for 20-30 minutes or until you can work with it.