Sinful Brown Butter Nutella Stuffed Chocolate Chip Cookies Food

DELIGHTFULLY SINFUL BROWNIES

Steps:

• 1. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside. Preheat oven to 350 degree F. In a medium sized microwave safe bowl, add 1 cup butter and 1/3 cup cocoa. I start with 1 minute and check to see if butter is melted. Continue in 30 second intervals, until it is. Mix with a whisk and set aside to cool.
• 2. In another bowl, beat sugar, eggs and vanilla. In another bowl, blend flour and salt.
• 3. Once cocoa mixture is cool enough, add the flour mixture to it, and whisk until thoroughly blended. Add this mixture to the sugar mixture. Stir, well until all is incorporated.
• 4. Pour into the prepared baking dish and bake for 25 - 30 minutes or until pick comes out clean.
• 5. While hot, spread peanut butter evenly over the top as it melts. Cool completely.
• 6. When cake is cool, make topping. In a large saucepan, add butter, milk, marshmallows, and cocoa. Stir until butter and marshmallows are melted and everything is thoroughly blended. Add the salt and vanilla.
• 7. Beat in the confectioners' sugar until smooth. Spread over the cooled cake and peanut butter.
• 8. Drizzle with caramel and sprinkle with pecans. Enjoy!

SINFUL BROWN BUTTER NUTELLA STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Whisk together the flour, baking soda and salt in a bowl and set aside.
• Melt 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.
• With an electric mixer, mix the butter and sugars until thoroughly blended.
• Beat in the egg, yolk, vanilla and yogurt until combined.
• Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
• Chill your dough for 2 hours in the refrigerator.
• When ready to bake, preheat the oven to 350 degrees F.
• 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. It does not have to be perfect. Make sure that the nutella is not seeping out of the dough. Add more dough if necessary.
• Place dough balls on cookie sheet 2 inches apart and flatten the tops slightly with your hand.
• 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.
• Cool the cookies on the sheets for at least 2 minutes then sprinkle with a little sea salt.
• Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Repeat with remaining dough.

NUTELLA-STUFFED RED VELVET COOKIES

Steps:

• Line a small baking sheet with parchment or wax paper. Transfer nutella to a large ziplock or piping bag fit with a ½-inch pastry tip. Pipe 2 teaspoons rounds of nutella on paper and freeze until very firm, at least one hour.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
• In a large bowl, combine red velvet cake mix and baking powder. Whisk to combine.
• Add eggs and oil and combine. Fold in chocolate chips.
• Using a tablespoon measure or one tablespoon-capacity ice cream scoop, scoop a tablespoon of dough and place one portion of frozen nutella atop.
• Enclose with an additional 1 tablespoon of cookie dough, roll into a ball, and place on prepared baking sheet.
• Repeat with remaining dough and nutella, spacing cookies 2 inches apart and chilling dough or nutella as necessary to keep firm.
• Transfer to oven and bake 10 minutes, until just baked through and slightly crisp on edges.

HAZELNUT CHOCOLATE CHIP COOKIES

Steps:

• Cream together butter and both sugars.
• Add eggs, 1/3 cup nutella and vanilla.
• In seperate bowl whisk to combine flour and baking soda and toasted hazlenuts(grind the hazelnuts and toast them in a frying pan on medium low heat stirring constanly about 10 minutes, cool).
• Add flour mixture to creamed butter and sugar.
• Add chocolate chips, careful not to over mix.
• Measure one tablespoon of dough (flaten just a little) on a ungreased cookie sheet.
• Bake at 375 for 9 minutes.
• Cool on cookie sheet for one minute. Transfer to wire rack to cool.
• Once cooled make drizzle for the top. Combine the remaining 1/3 cup nutella with 2-3 tsp of milk over simmering water (double boiler).
• I used a plastic ziplock bag and poked a hole in one corner with a toothpick, Squeeze a zig zag design on top. Cool completely.
• Can be stored in a air tight container, with wax paper between layers and frozen.

SINFUL CHOCOLATE CHIP COOKIES

Steps:

• 1: Preheat oven to 350 F.
• 2: Cream butter and sugar.
• 3: Stir in milk, vanilla, and egg
• 4: In a separate bowl, mix flour, salt, and baking soda.
• 5: Combine both mixtures into 1 bowl and stir.
• 6: Grease cookie sheets ad evenly distribute dough. Make sure to leave a good amount of space between each cookie.
• 7: Cook for approximately 20 minutes.
• 8: Take out of oven when ready, and let cool for 10 minutes.