Hey y'all! I've got some good news, and I've got some great news! Which should I start with first? Okay, I'll start with the good news!
The good news is that this year, I participated in the Great Food Blogger Cookie Swap, which if it isnt obvious by it's name, involves food bloggers sending cookies to one another. BUT, it's also a means to support a great cause. You see, each food blogger that participates makes a donation to Cookies for Kids Cancer (a non-profit organization that funds research for pediatric cancer), and then brands like OXO and Dixie Crystals match the donations, dollar for dollar. This year, $13,778.40 was raised! That's a whole lot of dollars...and a whole lot of cookies!
And that brings me to my great news! I'm finally starting to not be such a baby when recipes don't turn out as planned for me. Instead of temper tantrums and giving my kitchen the silent treatment, I have learned to channel my emotions into finding the cause of my failure and working to fix it. I think this means I'm all growed up now. Well lucky for you guys, growed up Meriem makes some pretty bombdotcom recipes...starting with this one!
So, for a while, I had no idea what cookie I was going to make for the swap. But then I remembered a recipe I had bookmarked a while back for Nutella stuffed brown butter chocolate chip cookies and I thought, well, that's a killer combination that I'm sure everyone would appreciate. I wanted to put my own twist on it though; instead of stuffing the cookie with Nutella, I wanted to make Nutella chips and scatter them throughout the dough like you would regular chocolate chips.
Well, the Nutella chip idea worked. Following the technique demonstrated here, I made two gorgeous cups of chips. BUT, then I baked the cookies and they came out pretty disastrous looking-- all flat and greasy and not at all what I had in mind. I don't know why, but I always have bad luck with cookies that call for melted butter. I seriously can't figure out what it is-- and what's worse is I tried to look up other posts on these cookies, to see if maybe I wasn't the only one who experienced these difficulties...but guess what, I was the only one! And alot of people have made these cookies!
It didn't bring me down though. It may have helped to have 2 dozen ugly but delicious cookies nearby to relieve my stress. I decided to just do my research and figure out how to make my cookies beautiful.
A little extra flour here, a little less baking soda, and a little more baking powder seemed to do the trick just fine. Oh and bringing the butter back to room temperature after I browned it. I picked up that little trick from my favorite browned butter cream cheese frosting. It works for the frosting, and it worked for these cookies- my second batch was a success!
But since it only made two dozen, I had to make another batch. And since I'm such a perfectionist, I thought well....I wouldn't mind them being a little more thicker. So, I tried a little less sugar and even more flour and I'm fairly certain I ending up creating the most perfect cookie known to mankind. There was absolutely nothing I could find wrong with it and that's a lot coming from me! It was everything I imagined it to be from the start: thick, chewy, bursting with browned butter and Nutella flavor, melt-in-your mouth, delicious, addictive...basically, every adjective in the book!
It was with a heavy heart that I had to give most of them away, but I'm sure my thighs are grateful. Plus, I ended up recieving three awesomely delicious cookies in my mailbox so I wasn't sad for long! I recieved chocolate chai snickerdoodles from Karla's Organics, chocolate peppermint and candy cane cookies from That's My Home, and chocolate chip cookie butter cookies from Kitchen Runway! And I did not share any of them.
A huge thanks to Lindsay of Love and Olive Oil and Julie of The Little Kitchen for arranging yet another awesome cookie swap. I absolutely positively cannot wait for next year's!
Brown Butter Nutella Chip CookiesYield: 2 and 1/2 dozen cookies
Ingredients:2 and 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 and 1/4 cups dark brown sugar
1 large egg + 1 egg yolk
pinch of vanilla powder (or 1 and 1/2 teaspoons vanilla extract)
1 tablespoon sour cream
1 and 1/2 cups homemade Nutella chips (3/4 cup Nutella + 4 tablespoons unsalted butter)
Directions:To prepare Nutella chips: In a medium-sized saucepan, melt 4 tablespoons butter. Once butter is melted, remove saucepan from heat and stir in Nutella until glossy and well-combined. Spoon mixture into a piping bag fitted with a round tip. Pipe small mounds onto a parchment paper-lined cookie sheet. Transer to freezer and freeze for 2 hours or until solid.
In another saucepan, brown butter following these directions. Remove brown butter from the heat and pour into a heatproof bowl. Transfer to refrigerator and chill until it has reached a soft "room temperature butter" consistency, NOT completely solid.
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat chilled butter on medium speed for 1-2 minutes, until smooth and creamy. Add brown sugar and beat until fluffy and well-blended. Add egg, egg yolk, vanilla, and sour ceam and beat on low speed just until incorporated. With mixer on low speed, gradually pour in dry ingredients just until combined. Remove bowl from stand mixer and using a spatula, fold in Nutella chips.
Transfer cookie dough to an airtight container and refrigerate for at least 2 hours, better if overnight.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
Roll chilled cookie dough into balls, using about 1 and 1/2 tablespoons dough for each ball. Place balls 2 inches apart on parchment paper lined-cookie sheet. Bake for 8 minutes or until edges turn light golden brown.
Let sit on cookie sheet for 5 minutes, before transferring to a wire rack to cool completely.