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Shawn Augustine says:
This post makes me want to cry…in the happiest of ways! My 9 year old said to me earlier this week "Mom, we need to make Chocolate Chip Cookies this weekend" when I asked why, his response "because we haven't had them in a long time and I love homemade fresh cookies 🙂 So the making me cry part is that, and the fact that I almost have to lock up my Nutella jar at home or my kids will gorge on it everyday! Crazy cool girl 🙂 ox.
FABRICSOFASBUGIL.XYZ, foto bugil memek enak abg telanjang replied:
These look amazing!!
ashley says:
These look amazing!!
Jenny says:
They look absolutely divine!
Brighteyedbaker says:
Amazing!! I’m so totally in love. This is like a combination of my obsessions – chocolate, nutella, brown butter, and sea salt… YUM! Have to try this!
Mercedes says:
I don’t think your description of these cookies is too dramatic at all! I truly believe that this could and would change my life! Must make them!
Russell at Chasing Delicious says:
I can definitely see why this is your favorite ever cookie! It looks fantastic! I am such a huge sucker for a good cookie so you can bet i’ll be trying this.
Monique replied:
Perfect, they are to die for. And by the way, I’m a huge fan of your blog and gorgeous photography so thanks for stopping by!
Lynna says:
What an awesome cookie! D: Nutella? TOO GOOD! <3
Patty Villalobos- Requena says:
Best cookies ever! Thanks you!
🙂
Katie Marie replied:
That looks amazing.
Brooks at Cakewalker says:
Monique, I’ve just popped over from Twitter and I’m glad I did. You have a terrific place here where the photos captivate. Truth? I’ve never tried Nutella, but this cookie recipe is poised to change that. Brava!
Kailey says:
These sound awesome and I’m planning on making them tonight! But, I have a quick question. About how many delicious cookies does this recipe yield? 🙂
P.S. Every one of your recipes that I have made thus far has been amazing..especially the dark chocolate raspberry banana bread!! Thanks Monique <3
Monique replied:
Hi Kailey! This will make about 24 cookies. 🙂
Joey Rogers says:
OMG…I'm going to have to try these!
Joey Rogers replied:
I made these today and they did not disappoint!
Panagiota Mams says:
I'm chilling my dough as I type! can't wait to bake these!
Panagiota Mams says:
I'm chilling my dough as I type! can't wait to bake these!
Jenn Wade says:
The day you decided to bake Nutella stuffed Chocolate Chip cookies for our mutual friend, was an INCREDIBLY YUMMY blessed day! When he walked into our event with these chocolate chip, nutella beauties, we had no idea the level of yumminess in store for us. This was by far the BEST homemade cookie I have ever devoured in my life! Thank you for sharing your incredible baking talents with us!
Robby Sandler says:
I varied this a bit, using the dry ingredient combo from my own cookie recipe and using the bulk of yours, and my eyes legitimately watered when I tasted it. Keep these recipes coming; you have a gift.
Dustin Sullivan replied:
WHAAAAAAAAAT is this gastronomical miracle? And why did you have to make me aware of its existence?
Ambitious Kitchen replied:
Happy you enjoyed the cookies!
Jacqueline Beth Johnson replied:
Dustin Sullivan
I totally have that feeling too. ^i^
Darlene Dybas replied:
I can't wait to try
Sally Mcintire says:
sounds like my kind of cookie.
Diana Frame Dripps replied:
call me i will pick some up lol
sweettreatsforall says:
The Nutella might be easier to handle if you use the smallest cookie scoop and glob it on a wax paper lined pan and chill in the freezer for a few, then you can just wrap the cookie dough around it. Don’t freeze it all the way, just firm it.
Erinn Streeter says:
228 calories PER COOKIE! *dies*
Logan Byrd replied:
Oh. My. Gawd!!!
Erinn Streeter replied:
I think I should make them and send them to the team in our Orlando office that's beating my team in our office's Biggest Loser challenge. We're in second place, but a few of these babies could be land mines to take out the competition. d-:
Ambitious Kitchen replied:
You can certainly make them smaller, use less chocolate chips, and don't add nutella for a smaller calorie count. 🙂 Still worth it.
Erinn Streeter replied:
Oh yeah – no argument! A great way to indulge. (-;
Lindsay Mallow replied:
Yes, but, Nutella. In a cookie. Fuck the calories.
Jessica Draper replied:
nahhhh…I'm good! 😉
Julie replied:
Sometimes you just have to live a little!
Tiffany Donahue says:
I just finished these and while they were a little more time consuming than my usual baking efforts, they are so worth it. I found this on a friend's Pinterest and had to try it. Any excuse to buy more Nutella. It's the first thing I've made that turned out looking just like the photos. What a great recipe! It's going on my list for Christmas gift baskets.
Ambitious Kitchen replied:
LOVE!
Lauren Womochil Ripko replied:
Glad to hear they were good, I started buying Nutella in bulk at Costco 😉
Carrie Diffendaffer says:
Sooo excited to make these 🙂
Yana Pruglo Kvasha says:
I'll have to try this and repost (with permission, of course!) on my blog 🙂 I wonder, what if you try freezing nutella beforehand and scooping out with a melon baller?
Lindsay replied:
Oof not sure what happened, but the dough ended up sitting in the fridge overnight and now it is all crumby and cannot be shaped into a firm ball. I’m guessing I over mixed the dough before putting it in the fridge? Help!😰
Monique replied:
I recommend rolling into balls first and then putting in the fridge for ease. Also, it’s best to allow the dough to thaw to room temp after freezing for that long.
Amanda @ Once Upon a Recipe says:
Oh, these look SO good! The oozy nutella, the chewy cookies, all the things!
Jennifer Anthony says:
Just sent a prayer to God thanking him for my sense of taste. A miracle of delicious! Thank you, thank you, thank you!
ronniesheppard says:
My boyfriend is going to go insane when I make these! Wow they sound good.
Desiree says:
Can I keep this dough in the fridge over night? These look amazing!!!
Sara A replied:
I made these last night (after letting the dough sit in the fridge for 24 hours covered with plastic wrap) and they were delicious! They had a great crisp outside and chewy inside, both with and without the Nutella center. I made exactly as posted except I put the extra salt (regular not coarse) in the cookie, since I was baking for a group and not everyone is into hitting chunks of salt. I’ve had several chocolate chip cookie fails lately from highly rated recipes, but this recipe really turned out perfect (my best ever by far) just as written and looked exactly like the pictures! Be careful not to over bake by even 30 seconds. It will ruin the texture and result in dry cookies. In my opinion, remove the cookies the instant the center goes from looking shiny or wet to looking just barely dull but still “underdone”.
thebitesizedbaker says:
I made these cookies this afternoon after staring at them for the past week.. (Yes, I bookmarked it and checked it periodically throughout the week!) I am SO HAPPY I made them. Thank you so much for introducing these cookies to my life and I can’t wait to try out all your other recipes!
Jennifer | Mother Thyme says:
These are incredible! I can see why these are your favorite cookie. Once I bake these I know they will become my favorite too!
Honeysuckle Handmades says:
I will definitely be making these this weekend! Good thing I have two tubs of Nutella in my cabinet already!
robyn says:
these look sooo good-going to bookmark the recipe!
nikki says:
I’m having a baby in a few weeks, and this is a great last treat to myself before I give birth! Yum–I can’t wait to make these.
Thanks for sharing!
glutenfreesweetie says:
Oh. My. God. These look AMAZING!!! I’m going to have to convert the recipe to gluten-free, but it won’t be too difficult. I pinned it for a future special occasion…. 😉
Violet replied:
Did you make them GF? I’d love to hear how they came out!
Karen replied:
I would love to know the best flour to use to convert these to Gluten Free . . .I like the taste of almond flour but it may not work for these cookies. Do you have a recommendation?
Bonnie Ann says:
I can't wait to make these!
Micho11 says:
Hi! I just made the dough, and mine turned out MUCH darker than yours. What kind of dark brown sugar did you use?
Monique replied:
Hi Michael. The usual dark brown sugar available in your grocery store.
meggoodwinMaggie replied:
Mine turned out darker than the pictures too. I also decided to try making them deep-dish so I got a whoopie pie pan and put them in there. Getting them OUT is turning out to be a little harder than I’d expected but we’ll see how they taste!
Kristina says:
Pinned! These look incredible… omygoodness! I’m in charge of baking cookies for next weekends football tailgate and I am definitely trying these out! I didn’t want to just bring the usual chocolate chip or oatmeal…. these are perfect!
Annie says:
Made these two nights ago. My husband nearly died. He actually called me from work the next day to tell me again how amazing they were. I will never make chocolate chip cookies without browning the butter again. You are awesome! Thank you!!
Monique replied:
I love it!
Kelly Alvarez says:
I just made these and they are DELICIOUS, kind of a pain in the butt to put together, but worth it 🙂 I substituted half and half for the yogurt since I didn't have any and only used semi sweet chocolate chips… the browning of the butter is what makes this recipe pop.
Steffany Farros says:
Hah! "The grocery store is my sick obsession. I think I want to live there."
Amazing. I am the same way! I can spend hours in the grocery store just pacing around.
These cookies sound goddamn perfect. I want to eat 16.
Lindsey Bergmark replied:
I almost went to the store so I could make these RIGHT NOW, but then I read that the dough has to chill for TWO HOURS. Eff that, I'll just eat the nutella off a spoon 😉
Steffany Farros replied:
I think you have to chill it because you melt the butter. This is going to have to be a planned dessert, not a OMG NEED COOKIE NOW dessert. Sadly. 🙁 SO LONG TILL COOKIE TOWN.
Kayle (The Cooking Actress) says:
You’re a cookie goddess. I bow down.
Lucy says:
I have been so excited to make these cookies but I may have already messed them up 🙁 I browned the butter and then I think I added the sugar to the melted butter too quickly (I didn’t really let the butter cool because I was so focused on not letting it burn). I’ve been mixing the butter and sugar together for five minutes and it doesn’t look like they are coming together AT ALL. Did I caramelize the sugar or something so that it won’t mix into the butter? I hate to waste 2 sticks of butter and the sugar! Eek.
Monique replied:
Hi Lucy. Unfortunately I think you may have to start over; letting the butter cool is crucial to the recipe.
annalisa says:
I just made these and they are amazing!
coloradofamily says:
I made these and they were A-M-A-Z-I-N-G. They were a smashing hit. They were just a teensy bit dry. I live in Denver…would it be an altitude thing? Should I add more yogurt? Appreciate your work!
Monique replied:
It might be an altitude thing; I’ve made them several times and always had a moist chewy cookie. It’s possible you baked them for too long.
Jackie replied:
HI – I make these all the time – labour intensive and I make sure I let everyone know 🙂 But I am THE COOKIE GODDESS at the office bc of them, I use sour cream instead of yoghurt, they have never ever been anything but sheer perfection. Thanks for the excellent recipe.
Raven says:
Kaia Richards says:
This recipe sounds delicious! I have a thought about the nutella and its gooey-ness. Does nutella harden when put in the freezer? If it does, perhaps you could put it in the freezer, then use a melon baller to scoop out perfect balls, which can then be wrapped inside of the cookie dough more easily.. Just an idea, don't know if it is feasible 🙂
Ambitious Kitchen replied:
It does harden in the freezer, but in the fridge works too.
Emily says:
These are amazing! One question: when I refrigerated my Nutella, it separated and I ended up having to leave it out before i could use it anyway. Did yours do this?
Valerie says:
Replace the Nutella with Dulce de Leche. Equally devine.
Monique replied:
YUM.
Ana García Gibson says:
OMG! I just baked them, they are unbelievable!
Ana García Gibson says:
OMG! I just baked them, they are unbelievable! the best cookie I ever tried!
Jenn Suzuki says:
I'm not a baker by any means…but the brown butter make me curious so I made a batch. They are totally worth the effort and my family thoroughly enjoyed them. Thank you for the great recipe!
Becky Lumetta says:
I can't wait to try these cookies! I have a thought…maybe use a piping bag to put the nutella in the middle. Might keep your fingers from getting messy (although I don't mind licking Nutella off my fingers!)
Stacy Ketell replied:
Man I wish we closer. 🙂 miss you!
Erica Wiegmann replied:
Quit your job, move to Arizona, become my personal baker
Mike Lumetta replied:
i dont mind liking Nutella off your fingers either!
Dave Lumetta replied:
Call me up when u do . Nam nam namm
Erin says:
Wow – this is the best food porn I have seen in a LONG time. These look amazing!
Cheryl says:
OK I HAD to try these! A few tips.. Next time I would use less chips (and this coming from someone who never hinks there ever enough chocolate) but it makes the dough hard to roll. It took a while to figure out the best way to wrap the cookie around the Nutella. I had to keep “patching” it with extra dough to cover. And pretty time intensive but sooo worth it!
Tracy Markham Utley says:
even after letting them set in the frig for 4 hours, they ran. next time I will not melt the butter.
Amanda Mizeur replied:
Oh my dear lord. Must. Have. One. Of. These. (or 5)
Amy Davis replied:
Cari made these for NG on Tuesday and they were glorious.
Kerry says:
What can you use to substitute the yogurt?
Monique replied:
Sour cream
Jen says:
These look delicious – I will be making them tonight!!
Stefanie Kerns Duggan says:
I made these tonight and I have to say this is the best chocolate chip cookie I have ever eaten. Ever. This is definitely my go to recipe now. Thank you!
Bennett Kirkpatrick replied:
I'm hysterical and kind of giddy looking at that website….and I think I have to do this right away.
Amy says:
My best friend and I decided that this is the only chocolate chip cookie recipe that needs to exist in the world! Divine. I stuffed half the batch with nutella and the other half with peanut butter. Best decision of my life!
Monique replied:
We should be best friends. Stuffing them with peanut butter could make life that much better.
Mara Farrier says:
These cookies did, in fact, change my life…..thanks and keep it coming 🙂
Hillel Echo-Hawk says:
I just made these and they are soooo good! My co-workers are going to love them!
Amanda James Nickel says:
Just made these cookies and they are an awesome batch of deliciousness. I posted a link to your page on my facebook with pictures of the cookies I made so others can enjoy the chocolate goodness. So crazy good and thankfully I didn't burn the butter. Thanks for your creative genius!
Jamie says:
I baked these this morning and took them to work where they were a huge hit! One co-worker compared them to Gushers, calling them “Chocolate Chip Gushers.” I concur–they are ridiculously delicious!
Arizona says:
Oh dear… That must be heaven!! Amazing!!!
Thomas O'Gara says:
These sound absolutely amazing! I can’t wait wait to hit the grocery store today and buy the ingredients to make them. Thanks for such a great idea and recipe!
kellie says:
oh, wow. these look and sound amazing!
Arianne Lopes says:
Hi Monique, I’m from Brazil and when I saw this recipe in “A cup of Jo” I knew I had to make it! I’ve just made these cookies and they are delicious!!! Definitely the best cookies I’ve ever eaten. Thanks for sharing this recipe!
xo, Arianne Lopes
Anne says:
That looks absolutely amazing!
Sterling says:
These look awesome! How do you think the cookies would hold up If I tried shipping them? I would love to send these to a friend for her birthday- I’m just worried the nutella may squish/ooze out the sides.
Monique replied:
Hi Sterling, they typically stay good for 3-4 days! 🙂 So I think they should be great. You can even try them without the nutella.
Dezzie says:
THANK YOU SO MUCH! I just did some and it’s even better than I was expecting! My husband is super happy, he said: it’s so good it makes you sad once it’s finished!
megan says:
I made these and they were absolutely incredible. I had to do a bunch of modifications because I am now living in France and baking here is a bit different… the ingredients we are used to at home aren’t common here but nonetheless they were fantastic. I’ll try them again when I return home (to Canada) and see which version is better 🙂 I also posted a quick note about them because everyone should try these at some point… they are game changers in the cookie world.
hellobougeotte.blogspot.com
Cathy Shiderly Jackson says:
I honestly have never eaten a better cookie! Prep was longer than the usual chocolate chip cookie but SOOOOO worth it. Browning the butter makes these cookies pop. I have never done that before but the flavor is so much better that I think I will incorporate that into other recipes. Thanks for a GREAT recipe!
Kate Leahy says:
While these are epically delicious, the pain in the butt task of stuffing the cookie dough with nutella is a lot easier if you just freeze dollops of the nutella while the cookie dough is firming up in the fridge. I will never attempt to stuff them with just chilled nutella again.
niki says:
Hi! I was just wondering if vanilla yogurt might work instead of plain yogurt?
Monique replied:
Absolutely!
Mike Boudet says:
Fucking magical
Lindy says:
Hi, I’m new to your blog, and I HAVE to say that that is the most delicious looking cookie I’ve ever seen! WOW. Can’t wait to try it out!
Mylene Marie Montinola says:
hello. can't wait to try out this recipe. also, not sure if anyone suggested this already. but what about freeze the nutella in a bowl. once it's frozen, use a small ice cream scoop to form the nutella in a small ball?
Erin says:
I made these last night and they ran – and were much bigger and thinner than yours 🙁 I let the dough chill for over two hours as well. Wonder what I did wrong!
Monique replied:
I’m not sure why that would happen Erin! Try again!
Noor Rhijnsburger says:
Just baked them. I hate them. Ate so much that I'm feeling sick now, and I have to go to the gym the rest of the week. 😉
Kevin Underriner says:
Phenomenal cookies – thank you so much for the recipe, and thank you Huffington Post for introducing me to you, this recipe, and your site. (http://www.huffingtonpost.com/2012/10/08/recipes-with-nutella_n_1942810.html).
I'm not sure which I like better: the stuffed cookies, or the chocolate chip cookie without the stuffing. Both are truly amazing and well worth the effort. Buerre Noisette may very well be my new favorite ingredient and what a difference it makes in the cookie.
Leigh Hope Pfosi replied:
OMG.
Kevin Underriner replied:
Leigh: have you made them yet? If not, believe me, the reality of them surpasses even an enormous imagination
Leigh Hope Pfosi replied:
No doubt! My idea of Lean Cuisine for sure 🙂
Terri Snider Burke says:
Monique,
I met you in Jessica's training class today. Came home and checked out your website. Love it! My daughter and I will definitely be making the chocolate chip cookies with Nutella….one of her favorite foods. Best of luck to you!
Dylan says:
I just tried to make these . But when I took the batch out of the fridge.. it was rock soild and looked slightly darker than yours…. what did I do wrong ? 🙁
Monique replied:
Hi Dylan. Don’t worry about the dough begin hard. Simply wait 10 minutes for it to thaw out a bit. Regarding the darker dough, you either burnt your butter, or browned it a little bit too much. I would bake them as directed and see how they taste. Good luck!
Christie Tracy Prentice says:
I am five months pregnant and have been coveting these! So I made them last night, got to the Nutella part, and I didn't have Nutella (are you kidding me!). So I put the dough in the refrigerator. I went to the store today to get Nutella, and got home, I FORGOT the Nutella. I was so mad! But I did buy a bag of Rolos. So I substituted the Nutella with a Rolo. I had to increase the AMT of dough and thus time. But they are delish! (I'm sure Nutella is better) So this inspired me to try chilled Peanut Butter and also Heath Bar. All amazing! Thanks for touching my prego appetite with this delicious recipe!
Shonna Richards replied:
lol I am almost 5 months pregnant and have been coveting these too. Dough is in the fridge right now! Nice to see a kindred spirit in the comments 🙂
Sheri Lynn says:
I had these yesterday…the salt ruined the cookie. It would have been the best cookie ever.
William Nuttle replied:
Gee sorry to hear that…I could inject the salted caramels from Wegmans into my veins! Jen
judyskitchen says:
Pinning this one to save. They sound and look so amazing.
alexxx;) says:
these cookies are dankkkkk
kim says:
wow!!! just made the dough and i allllways have to eat some dough (yeah yeah raw eggs blah) but i do and let me tell you!!!!!! whoa baby i cant wait to actually bake them later and have the kiddies get them when they get off the bus! thanks soo much. cant wait to try more from your blog. 🙂
rebecca says:
I still have the last batch baking. They are a keeper!! I did not have the yogurt so used sour cream.
Patrick Laforest says:
AAMMAAZING!
Celia Bonello says:
Definitely a delicious recipe. So oowy and goowy =) The only negative is that they are really rich. If you're on the fence about the sea salt, I suggest making one with and one without to compare. I am personally partial to the yummy sea salt.
PinkPanthress says:
This is the most beautiful Sin of Sins that I have ever seen!
❤
Emily says:
Just finished making these and they are INSANELY delicious. Definitely a little work intensive though. I think most of this has been mentioned above, but just to recap:
Definitely chill your Nutella, and re-chill it between your first and second batch.
Let your dough thaw for at least 15 minutes after you take it out of the fridge, I was chiseling at it in the beginning.
I used all semi-sweet chips and they were still very delicious.
Don’t be afraid to let your butter brown a little bit longer than you might think – I was very worried about burning it, and I think I took it off a little too early, so I don’t have a lot of that nutty brown butter flavor. They’re still incredibly tasty, but next time I’d let the butter go a little longer than I felt comfortable.
Be sure to get a big piece of dough for each cookie – I tend to make my cookies on the small side, but that makes it much more difficult to get the Nutella stuffed in there well.
Thanks for the recipe, I will definitely make these again (but then probably give them away immediately, otherwise I’ll eat them all!)
TerriLin Pistorius says:
Oh honey I made these last week and my family destroyed them. They were humongous because I couldn't figure out a way to make them normal sized and the entire batch was gone in 2 days. You are a very very very bad woman! I'm sure I love you 🙂
Rachel Resnick replied:
This recipe is on my list of must-make…
TerriLin Pistorius replied:
Marshmallows!!!!
Debi Schneider says:
I found your recipe through thebitesizedbaker and I made them with my husband tonight ~ WOW! Outstanding, pure deliciousness! Thank you for sharing your brilliance 🙂 Our family is forever grateful! Debi
Susie Huxford replied:
WOW that sounds amazing! Can I have one? I will break my diet for that!! just kidding of course
Krista Brubaker Keiser replied:
Oh my goodness, can't wait to try it…I will need to wait until my minor cleanse is over on Saturday, smile!! So really that good, huh?
Robbie Spradley Ogle replied:
Marshall will want me to have this. Please email. He loves Nutella as does Virgir!
Sameeha Bricklemyer says:
Just made these yesterday. You are right, they are the best cookie ever!
Scott says:
Look fantastic…but what volume/wt/size is ‘one jar of nutella’. Mine is from Costco. I don’t think that is a typical jar! Don’t know how much to use, thx!
David replied:
I’ve used the big jar from Costco as well and used about half of it for one batch! 😛
Grace Beasant says:
cant wait too try making them, you could make a great business out of this 🙂
Scott says:
I just realized, after making them (Fantastic!) that the ‘jar’ just means obtaining Nutella. The amount varies, depending on how much you squish into the centre.
Ivonne Mellozzi says:
Holy Smokes! Wow. I'll eat Nutella in any form and this cookies looks incredible.
Jennifer Hills von Ebers says:
Holy cow! Totally making these for Christmas!
Annie Block says:
I saw this recipe today and had to try them out. I was a little skeptic when I starting rolling the dough, but oh my god… these are so amazing! I'm so glad I made a double batch!
Kelly McKay says:
Freezing the nutella makes all the difference in this recipe! Plus I made a gluten free variation with the same amount of king arthur gluten free flour and 3/4 tsp of xanthan gum for every cup of flour and they came out great! The cookies spread a bit more but my gluten free friends said it was the best gluten free cookie they've ever had! Thanks for sharing this recipe, I'm a very popular holiday invite thanks to these!
Kacey Silvia replied:
Yum!!
Niki Ganie says:
Carolyn Rocha Izquierdo says:
Ok made these tonight but I have a few questions….the cookie is crumbly after refrigerated right??? It kept breaking apart. Is there something I did wrong?? The Cookie baked great but I made them bigger than yours bc the dough was crumbly so I used more so it won't break. Please help.
Ambitious Kitchen replied:
Not sure why you had this issue. Next time try and scrap all of the brown butter into the batter and follow directions precisely!
Carolyn Sparks says:
I wish to print just the pages relating to the cookie recipe (not the blog comments). I’ve tried several times but get NO recipe. I also would like to print the pictorial presentation. Why cannot I print the info about the cookie. Very frustrating. Please help. Thank you. Carolyn Sparks
Monique replied:
Hi Carolyn! You should be able to hit print next to the actual recipe (the orange button) and a index card will print. Hope this helps!
Tan says:
Hi Monique!
What does the yogurt do in the recipe? 🙂 What will happen if I left it out, or are there any alternatives? (wondering since I have neither greek yogurt nor sour cream on hand) Thanks!
Carrie says:
Going to try these when I do my Christmas baking. Thanks 🙂
Maureen O'Connor Couch says:
These look DIVINE. Found on Pinterest. I do have a quick question for you though: is dark brown sugar important or can I use light brown? Could be a trivial question or very important, I just don't know 🙂 Thanks!
Monique replied:
I like dark brown sugar!
H from O-Town says:
My New. Favorite. Cookie.
I did not add the sea salt. I omitted the semi-sweets as well.
Truth: These were such a bear to stuff with nutella, that my husband stalked out of the kitchen. I battled on alone, and the spoils of kitchen triumph were enjoyed by all. LOVE the cookies, the brown butter batter is fantastic, and would even be great without the nutella.
THANK YOU!
Leah 'Swift' Ibbotson says:
These sound AMAZING! Can't wait to try them, thanks! :0)
therapeuticthoughts says:
after making your snicker doodles last night, i just made these to round out my first batch of holiday gifts. they are phenomenal! next i will try your peanut butter ones 🙂 thanks!
Tracy Aldrich-Wachowiak says:
FYI: I made these for the second time today after getting a request for them and realized after getting started that I didn't have the Greek yoqurt. It kind of bothered me buying it last time because I hate the taste of it and was only going to throw it away after using 1 tbsp per the recipe. So today I substituted sour cream! It worked out great and tasted every bit as good. I always have sour cream at home. Soooo glad it worked.
Melanie Schwankl Vanek says:
I have to get these going after work and don't have the time to let them chill two hours. Would it work if I made dough tonight and chilled overnight? Or is that too long?
Robert Siiberg replied:
Somewhere Bryan Kincaid is drooling
Lisa Hamilton replied:
i think if you tightly sealed the dough it would be okay overnight
Lynne Jacobs Campeau replied:
I say go for it. Just make sure there are some left for me… cuz these won't kill me, right?
Melanie Schwankl Vanek replied:
He is here, Rob, and you are correct! Thanks, Lisa!
Lynne Jacobs Campeau replied:
Are you going to cook them before work???
Melanie Schwankl Vanek replied:
Absolutely not, Lynne! Didn't you hear Nutella is a health food?
Lynne Jacobs Campeau replied:
Yes… and I'm sure the butter is nothing but natural and therefore good for me too. You can chill them overnight and cook them at the office. Gotta be better than what was coming out of the kitchen today.
Jessica Lazarus Lewis says:
In-Sane!
Melanie Schwankl Vanek says:
I made them and they were AMAZING!
Sarah says:
Just popped a batch in the oven and am so excited to try them! It was very hard to flatten the dough so that I could put in the Nutella. My dough seemed a little too crumbly and seemed to need more moisture. My cookies turned out very big due to the extra dough I had to add to cover the Nutella. What did I do wrong? I might not add as many chocolate chips next time (can’t believe I’m saying that) because it made it even harder to fold the dough over the Nutella. Any suggestions would be appreciated! Thanks so much for this great recipe!
Cheryl replied:
Dear Sarah, I didn’t have your problemwith the crumbly dough but my comment was that I would cut back on the chips too ( I also can’t believe I’m saying that) but with so many, it made it hard to roll, they kept breaking apart..which is maybe what you mean by “crumbly”. the next time I made them, I cut the chips and it was MUCH better.
Monique replied:
Hi Sarah,
I’m not sure why that would happen. I’m guessing you didn’t scrap all of the brown butter into the mixing bowl, which is very important. Also, allow the dough to thaw out a bit before roll it out.
Rachel Lauer says:
I have made these twice now. The first time following the directions provided and had a hard time forming the dough into a bowl for the nutella. So the second time I formed the dough before chilling… Way easier!
These are some of the best cookies ever!
Meredith says:
do you think you could freeze this dough and make at a later time? not sure how the nutella will hold up.
Monique replied:
Should be fine, just thaw the dough for a while before baking.
Stacey says:
These are the BEST cookies I’ve made and I have to say that I will ALWAYS brown butter before making cookies….not only are the cookie great, but the dough was CRAZY DELISH before refridgerating….almost made myself sick on the cookie dough!!!! Definitely put the nutella back in the fridge between batches and a little nutella goes a long way. Lots of work, but worth it!! I would guess that as you make them a few times you get into a groove and they become easier…Thank you Monica!!!
jessica says:
Gorgeous! But I have a few questions and need a little advice please. Can I refrigerate the dough overnight? I need to make 6 dozen cookies for a holiday exchange. I want to do the dough Friday night, bake for a few hours Saturday and then go to the party Sunday. Would these be more exciting than the Nutella 5 ingredient cookies? I have some beautiful pink Himalayan salt that I brought from India in November and am excited to share it this way.
Monique replied:
Hi! Yes, you can refrigerate the dough overnight! These are a favorite, along with my Peanut Butter Chocolate Chip Cookies with Sea Salt.
xq says:
Sounds/looks heavenly delicious.
Lyndsy says:
has anyone ever froze this cookies once made?? I want to make for christams but if there are not in the freezer they wont last long inmy house.
CMB says:
Can I make the dough one night, leave it in the fridge for 24 hours, and bake the cookies the following night?
Monique replied:
Yes! Just thaw out your dough before baking.
CMB replied:
Thanks!
MArgaret says:
Will they be just as delish with salted butter? I haven’t got unsalted on hand.
Monique replied:
They should be fine. I use unsalted butter to control the taste in the recipe.
Dianne Boutilier says:
How well do these cookies keep, can I freeze them for a week or two? I want to make them for my cookies trays so they will not be given out the day they are made.
Niki Ganie replied:
I made them and they seem just as good a week later as long as they're in a zip lock. I'm sure they'd do fine refridgerated, not sure about the freezing. 🙂 Soooooo Gooooooooood!
Lyndsy replied:
Ok great thank you 🙂
Dianne Boutilier replied:
Leave it to you Niki to provide the answer, I just wanna freeze till nexxt week hope they are ok…..going to brown the butter right now!!!!!
Sammy says:
Just made these and they are to die for.
Claudia Sutter says:
Instead of X-mas cookies we're making your cookies…
Had some problems with the units used, because we Swiss people don't work with this system… However, they're looking great!
Michele says:
I just made these.. They taste delicious but they didn’t look like yours. They got really flat. I did end up freezing the dough though, do you think this made them flat?
Jenna Niewiara says:
I was really excited about making these cookies. However, they are way too rich for my liking. Next time I would cut back half the chocolate chips. I made one batch then decided to omit the nutella to cut out the richness.
Concetta Emmanuele Leach says:
these cookies are AMAZING! I made them today!
Christi Carrasco says:
These cookies are awesome! Just tried them…mmmm…mmm…mmmmm.
Sara Bailey says:
These are incredible!! Made them for Christmas, but I'm gonna have to make more because they will never last that long!
Bri says:
I made these for my office holiday party’s bake-off and they won! 🙂 thanks
Sarah Marquardt says:
These are in the oven right now for Christmas! My only substitution was to use muscovado sugar instead of brown. I was hoping for an even deeper molasses flavor. So far, they taste delicious!
Allison Spalter replied:
dear god, this sounds delicious!
Senada Sabovic says:
This look amazing! I'm in Afghanistan so I try to make them…but I can't wait to get home to do it! How about spreading out the Nutella (my most favorite sweet EVER) on wax paper, chilling it until it reaches fudge like consistency then cutting into squares to wrap the cooking dough around prior to baking? Just an idea….though nothing wrong with dealing with extra Nutella on your fingers 😉 Glad I found this blog…looks amazing!
Ann says:
How well do they freeze? Just 2of us and I like them fresh.
Stephanie replied:
I freeze them right before baking them. I don’t pay a lot of attention to thawing, I just leave them on the cookie sheet for a few minutes or in the fridge if I know if I plan on eating them. I adjust the baking time. It works great for me.
Stephanie says:
I tried them, they were insaaaane!!!!!!!!! 🙂
roisin says:
hey these were delicious but i added a different twist- put two squares of lindt dark chocolate with caramel and sea salt in between two layers of the dough. absolutely divine. and the fact the chocolate is more solid going in means it melts perfectly inside. i love your blog! thanks for sharing.
Medusa says:
Oh my … Looks so good! To try, or not to try, that is the question. Do I like being on the thin side, or should I throw it all out the window?! Ack! Decisions!
Mandy Langford says:
I made these and i couldnt even eat them. They turned put way too salty. I dont know what happened they looked so good 🙁
Mariam says:
Oh baby. These cookies are circulating the blogosphere and Instagram, and for good reason. Brown butter. Choc chip. Nutella. Sea salt! Hells yeah!
Kari Lindsay says:
Love, love,love these cookies! No way they would last at my house!
Janel from NellieBellie says:
Jess says:
Annie, these look fab! I wonder if the nutella hardens to a crisp when the cookies aren’t warm anymore? Cos that would be a shame. Gooey nutella is so scummy!
Jess says:
Pardon me, I got confused. Saw your post on Annie’s Eats, but I came here to browse your site. 😉
Mademoiselle Félix (@MlleFelix) says:
Oh my goodness, I made these cookies on Sunday night and they are TO DIE FOR!!! Thanks so much for sharing this recipe! 🙂
Destiny Alaina Garcia says:
Mine turned out dry and cakey, wonder what I did wrong:/
Terry Duncan says:
I must try this ooey chocolaty goodness!
SreejithSreejith says:
Tried it today. awesome cookies..
Also loved the way in which this blog is written(and the brown butter one too).
Lizzie says:
Cookies have just emerged from the oven and my goodness they are just scrummy! Totally worth breaking the diet for 🙂
Thank you so much for sharing this recipe, I’ve got a feeling it’s going to become very familiar to me x
Dana says:
Question … does it matter if I chill the dough for longer than 2 hours? I’d like to make the dough on a Saturday afternoon and bake on Sunday (the perfect cookie for Superbowl Sunday!) Thanks!
Monique replied:
Hi, no the dough will be fine. Simply wrap it in plastic wrap and stick it in the fridge!
Dana says:
Thank you Monique! I can’t wait to try them!
You may make a true baker out of me yet!
Chris says:
What consistency should the dough be? I made these tonight, still chilling in the fridge. The dough seemed quite crumbly, so i made another stick of browned butter and it’s still seems a bit dry. I did use whole wheat flour as opposed to all-purpose. Is there a difference in requirements between the two?
Monique replied:
Hmmm, it’s quite possible that you overmixed the dough. A few things: make sure you scrape all of the brown butter into the dough. Secondly, you wouldn’t need to add any more butter to the recipe — it would change it entirely. If you want to use whole wheat flour, I suggest whole wheat pastry flour, or white whole wheat flour. Hope this helps.
Julie Sadoff says:
These are SERIOUSLY the best cookies ever. I am so happy these exist.
Monique replied:
🙂 me too!
this is lemonade says:
Wow I have never wanted to make a cookie so much in my life! I think it’s the idea of Nutella and salt. Somebody get me some Nutella NOW! (Please) Thank you for sharing this recipe 😉
Sarah Hensley Lewis says:
I made these for a bake-off and won! Thank you for the awesome recipe! 🙂
Juls Phanthavong says:
Sooo sooo good! I made some today 🙂
philadelphie says:
Thank you for this!! i made these cookies last night and they turned out well except they are kinda flat instead of round, what do you suggest for more plumpness, should i leave them in the fridge longer??
Monique replied:
Hi! How long did you chill them for?
Dana says:
I’m just about to put my dough in the fridge … I can’t believe what a difference the brown butter makes!!! Incredible!!!
theshellhammer says:
Wonderful, wonderful, wonderful!! Thanks so much for creating and sharing these! I made them last night and my boyfriend devoured them. I took them to work today and was asked for the recipe by nearly everyone. I even ate them for dinner tonight (shh…)! I did use the freezer method because I started making them a little too late last night and they weren’t as plump as yours but that was a decision I had to make. Next time, I will give myself plenty of fridge time. They were still amazing!!
Monique replied:
Glad you loved!
theshellhammer replied:
I made them again. Oops. I also tried half of them with Peanut Butter (because some of my friends are allergic to Hazelnut). They were awesome as well but I’m a Nutella lover so I will finish those off again. Thanks again. Loving all of your recipes.
jenny says:
The dough is in the fridge cooling as I type…it tastes delicious (I can really taste the brown butter and it is definitely not burned), but I found the dough SO hard to mix! I was using a hand mixer rather than a stand mixer, but I could barely get the chocolate chips incorporated into the dough because it was so tough. Any ideas why? I felt like it needed more moisture-and I put just pretty much all of the browned butter into the mixing bowl. I’m confused! Just hoping the final product tastes as good as the batter at this point 🙂
Monique replied:
That’s unusual. It sounds to me like you are missing some ingredients or that you overmixed. Always incorporate chocolate chips with a wooden spoon and be careful not to overmix the dough.
Roselen Marcy says:
best cookies I've ever made…i put peanut butter in a few just to shake it up…amazing!
Kate says:
Hello, this looks divine! Can the dough be chilled overnight? I’m thinking of making some beforehand .
Monique replied:
Yes, it can!
Rose Petrosian says:
I just don’t get it!! How can something THIS amazing be bad?! I decided it can’t be. I made these tonight as my Valentine’s Day treats for my friends and I have a feeling they are going to be a winner. I am a HUGE lover of chocolate chip cookies and an ever bigger Nutella fiend but I was really apprehensive about combining the decadence of both. But I’m SO glad I did and it was SO worth the trouble. I wasn’t too sure about them when my batter was dark brown but everything came together so nicely and they are truly the best chocolate chip cookies I’ve ever tasted. The salt is DIVINE on these. I keep capitalizing as I emphasize. Careful, before I poke an eye out. Also I used whole wheat pastry flour instead of all purpose. My only critique is that the recipe calls for FAR too many chocolate chips. Too much for even my dough to stick together. I’d say scaled back by 1/2 a cup will do plenty good.
Jennifer says:
Can you leave out the greek yogurt or substitute something else (a friend is allergic)? Made them this weekend and they taste and smell amazing.
Monique replied:
You can use sour cream.
Jacynthe says:
The cookies are very good. I had trouble with the dough, it was hard to manipulate. I made a mess but the cookies worth it. They are very rich, but once in a while they are perfect.
Leslie says:
What size jar Nutella?
Lori says:
I have made these cookies a few times and LOVE them! How long will the dough keep in the fridge? Or would you recommend assembling it with the Nutella and then freezing the balls?
Thanks, Lori
Monique replied:
Assemble with nutella then freeze! It would be much easier to bake them after. Just thaw out for 20 mins!
Mel Thiele says:
I don't know what I did wrong, but these didn't turn out at all for me :(. My cookie mixture was much darker than yours, even though I followed the recipe exactly. 🙁
Michelle Sutherland says:
These are really lovely cookies. The ‘choc chip cookie’ taste overpowers the nutella and you can barely notice it’s there, so I might try and add more nutella next time. The sea salt was just amazing – it really sets it off. I would love to say that I noticed the difference that the browned butter made…but I didn’t – I tried so hard to taste it! I might have to brown it for a bit longer next time, perhaps I took it off the stove too early.. Thanks for a wonderful recipe
Linda Lauren Ratto says:
OMG they are super delicious!
libertyonless says:
Sandi Ackerman says:
I read the prep. time (two hours) but they look so scrumptious that I am not sure they would last that long after they are made. WOW. 🙂
quincin says:
Mine, like a couple other commenters above, also was too crumbly. It was my first time making cookies with an electric mixer so I wonder if that has caused me to over mix the dough. In the future, I would probably use my own favorite dough recipe and substitute for brown butter and frozen nutella. Great idea though.
Lady cake says:
Hi Monique,
I’ve baked these cookies yesterday, and they are to die for – the perfect weekend treat. Thanks for sharing 🙂
Janna says:
These. Are. Amazing. I think you just changed my life. Thanks Monique! Can’t wait to try the peanut butter sea salt ones next!
Monique replied:
Glad to hear you approved Janna! 🙂 The peanut butter ones are a must try too!
Jessica says:
Great idea… not so great results.
I have tried this recipe a couple of times, altering the process a little each time. And each time I pull out a new batch from the oven – disappointment. Ultimately, it’s a cookie – how bad can a warm chocolate-filled dessert item be? But, I wanted them to blow my socks off and, so far – nada.
My suggestions would be:
* Definitely re-chill the butter after browning to help with the texture, otherwise cookies are cake-y soft or (if baked longer), crunchy.
* Chill Nutella a little, then scoop into pieces, then re-chill before filling cookie dough balls. Otherwise, you end up with wasted product you have to wash off your hands.
* Reduce the amount of chocolate chips, for goodness sake – they make the dough difficult to form and they mask the beautiful brown butter flavor.
* NOTE: Chilling for longer than a couple of hours makes dough crumbly & dry – beware!
Has anyone else made adjustments that worked well? Would be glad to hear.
Lily says:
AHHHHHHH MYYYY GODDDD THEY’RE SO GOOD! Ugh they just came out of the oven 10 minutes ago and ohhhh myyyyyy are they tasty! Luckily I only baked 5. I did everything up through step 4, then I left my delicious little hockey pucks of dough on a baking sheet, froze them, and zip-locked them. They only take a minute or two longer from their completely frozen state, and that way you don’t eat them all at once… 😀
g2-b8c05646a01368e31a48c909245fa167 says:
Agreed that there are too many choco chips in this recipe. Ended up having lots leftover. These cookies were good but not amazing (I had high hopes for the Nutella stuffing) and I probably wouldn’t make again due to the labor intensiveness. If I did I would probably skip the brown butter as I felt it didn’t really add anything to the flavor.
khaughney says:
This possibly looks like the world’s best cookie.
cheryl replied:
Khaughney…It IS the world’s best cookie!
Lucy says:
My dough was extremely sticky when it came out of the fridge. The cookies spread quite a bit. Will not use again.
Ronny says:
What purpose/function does the Greek yogurt serve?
Amelia Glazier says:
We used wild huckleberries from grandma's yard!!!! awesome!
Craig Lewis replied:
It looks decadently good. Drool.
Kayle (The Cooking Actress) says:
I finally made them! I adore them but for some reason mine did turn out a bit flatter than yours (and I chilled the dough for 2 hours)–do you think maybe I warmed the dough up too much with all the handling it (for pressing it flat, etc,)?
Monique replied:
Could be that, or perhaps your baking soda is old. Also, maybe you pressed them down too much. Often only the tops need to be flattened a TINY bit!
Ronny replied:
Hi Monique,
What purpose does the Greek yogurt serve? Consistency/texture?
Thanks
Monique replied:
Adds moisture and helps to keep the cookie soft on the inside.
Kayle (The Cooking Actress) replied:
Ahh it could be my baking soda-it’s been working fine in other recipes but it is kind of old. I’ll keep that in mind next time (because omg they’re still so good. The boyfriend is officially a big fan too)
Fatma Buhannad says:
I absolutely love these , you are a genius! My family and friends are always looking for them and asking for any left overs!
Lara Laham Daher says:
Is it ok to chill the dough overnight? :o)
Hani Saadi replied:
i really don't know or CARE! as long as you save me a BIG wad of whatever it is that stuff you're talking about 🙂 yum yum yum!
Lara Laham Daher replied:
Hehe. Will do Hani. Yalla when are you coming to Monty again???
Jordanna Lynne Egan replied:
Was it ok overnight? I have the timer on but my eyes are getting heavy!
Danielle Isaacs says:
if I wanted to halve the recipe (make only a dozen cookies) I would just cut the ingredients in half right? sorry if my question sounds silly, I just don't bake alot but these sound amazing 🙂
Vella says:
Can you please tell me the ingredients in grams please?
Vella So says:
Please tell me the ingredients in grams 🙂
Kay says:
We have a friend who calls these “Beer Cookies”. Not many sweets go good with beer, but the salt in these makes them perfect! So good.
Liz says:
THANK YOU SO MUCH!! I just made these and they are incredible. I was a little nervous about browning the butter because I’m not a very experienced baker, but it turned out great and smelled delicious! Definitely spiced up these cookies! I will most certainly be making them again (:
Whitney says:
My dough came out of the fridge really really dry. Thoughts on what I did wrong?
Ella says:
I wish I had the patience to make this cookie. It looks so incredibly yummy.
B. says:
Hi Monique. Thank you for sharing this wonderful recipe. I made these cookies last week and they were AMAZING. I hope you don’t mind me sharing the recipe on my blog. If you do, just let me know, and I will take it out. Thanks again. These cookies are precious.
Phyllis says:
I just made these cookies and they are very good but I do have a few comments. I found all of the chocolate chips over kill (and I am a chocolaholic!). There were so many chocolate chips that the Nutella was not as forward of a flavor as I would have liked. I like the experience of making the brown butter but here again, the chocolate flavor from all of the chips masked the flavor that the brown butter should bring to these cookies. Plus due to the amount of chips in each cookie I found it a little difficult to close the dough around the nutella without the Nutella oozing out and I consider myself an experienced baker. I would definitely try these cookies again but would cut down the amount of chips.
Jameson says:
I had the same experience as Phyllis. AHmazing cookies, but I had to use fewer choc chips because I couldn’t get the dough to close around the Nutella. Turns out they’re still awesome. My husband brought them to work and they were quickly depleted. I brought them in today and have had two requests for the recipe (It’s only 9:25 AM).
Jameson says:
I noticed several people had the flattening problem. I had that despite the full 2 hour chill. I’m not an expert baker, but I’ve read that sometimes ovens aren’t terribly precise– as much as 25 degrees F off. I tried turning the temperature all the way up to 380 and it worked like a charm. They stayed fat, cooked through, and didn’t burn. If you try this, you may want to experiment on fewer cookies, though. They are too awesomesauce to sacrifice to experimentation.
Julianna says:
Monique, I can’t even begin to tell you how much I am loving your blog and this recipe has become a go-to! I brought them to a BBQ last weekend and was actually told by people I had never met before that they were the best cookies they’ve ever had!! (I’ve been spreading your name all over town, so don’t worry, def gave credit where credit was due).
I recently went gluten-free, so to make these “gluten-free,” in case anyone is interested, I substituted 1/4 the total flour amount with almond meal flour (turns out to be 9/16 of a cup, a little more than half a cup…I eye balled this and it all turned out OK) and then used Garbanzo/Fava bean flour to make up the remaining amount of flour….the consistency was A-MAZING.
You are an inspiration, woman, in so many ways….keep up the amazing work!!! xo
Monique replied:
Thank you Julianna! I’m happy you enjoyed these!
Leanna Fogde says:
Making these. 🙂
Leanna Fogde replied:
I'll share some with you, Shannen 🙂
Kristin Drew replied:
those look delish!!!! I want to hear all about them!
Francesca Barbieri says:
so proud to be Italian! these Nutella cookies seems so good!
Karen Reed says:
Monique – I don’t have words for how delicious these are! It’s clear now why they’re your favorite cookie. Thank you for sharing this recipe. The cute little-league 7 year olds will love the 2 dozen I made for them for after their last game tomorrow!
Melissa Loken Abraham says:
F-A-B-U-L-O-U-S Cookie–Thanks and <3 you Monique from my hubby and kids especially 🙂
Cathy Shiderly Jackson says:
Making these for the 4th time. Most love the salt addition but a few will brush it off. Personally I think the salt idea is brilliant and adds a lot of flavor. But my favorite thing about these cookies is the browned butter. It adds so much to the cookie that I have incorporated the flavor of browned butter into other recipes I have. If you are going to make these cookies don't omit the browned butter part! Also, I let the mix stay overnight in the fridge and then bring to room temp. the next day to bake. Room temp mix is way easier to deal with. THANKS for a great recipe!
Sandy McCarthy replied:
Oh YUM!! These are the best cookies ever!
Kaylynn Young says:
Cindy Martin Imbach says:
Well, I am completely SOLD on using brown butter in my cookies now. I’m lucky they actually made it to the oven- the dough is amazing! I made these for my son, who loves Nutella, for his b-day package. I was under time constraints and was a little absent minded, so I goofed on the recipe a bit. I added 2 whole eggs, and also dumped the white sugar in with the flour. However, despite these errors, they turned out perfect. I will say, there isn’t too much difference in taste between the plain cookie and the one’s with Nutella (maybe I didn’t add enough Nutella?) At any rate, these will be my new go to chocolate chip cookie! Thanks for sharing (now on to making the stuffed peppers!)
Melisa Meeks says:
These are unbelievable! My almost 9 year old wants them for his birthday instead of cake!
Yii-Huei says:
Patricia Gale Bailey says:
These cookies look amazing. Will definitely have to make.
Cath says:
A friend made this as a special surprise. THanks Jacob. OMG…best ever cookies. You could really create some fun changes with the salt just to mix it up. Espresso salt or ginger salt are a few that come to mind. These are special cookies worthy of worship.
rach says:
I accidentally put the wrong ratio of white sugar to brown sugar (about 3/4 white sugar and 1/2 cup brown sugar perhaps I reduced the sugar a bit) would these turn out okay?
Monique replied:
They will definitely taste and look different, but should come out fine.
Jessica says:
Hey! How long can I store them without them going bad? Do I need to heat it everytime to melt/soften the Nutella?
Lindsey says:
I wanted to make these for a friend that lives in Chicago-I live in Boston- and overnight them. Do you think they will still be good when they arrive? Thanks!
Monique replied:
Yep! I do it all the time.
Lindsey replied:
Do you wrap the cookies a specific way? Individually or just in a big plastic ziploc bag? Thanks again!
Monique replied:
a plastic bag will work! Just tell your friend to heat them up for 10-20 seconds — they are best when warm.
Isabelle says:
I was just wondering what exactly you meant by “Then I placed them evenly on a baking sheet, and very gently pressed them down.” Do you mean you don’t keep them in the ball or just pushed down the edges so the nutella doesn’t come out? thx!
Damini says:
I’ve made these twice and they are a big hit! The first time they flattened and over crisped, which I realized was because I only refrigerated it for two hours. They were perfect when I put the dough in the fridge overnight. These cookies are absolutely amazing….the cookie dough alone makes the world’s best choc chip cookies!
Any idea on how long I can refrigerate the dough?
Robert Fixer Smith (@fixer) says:
Monique, you are an evil goddess.
Rachel says:
can you substitute the butter for margarine?
Chrissy says:
OMG!!! Best cookie ever hands down. I have made it for my family and they LOVE it!!! Becoming my secret recipe 🙂 Thanks!!!
Logan says:
Wonderful, but I like making it with 3 different types of chips–
1/3c semisweet black chocolate
1/3c white chocolate
1/3c toffee chips
Lexie says:
I made these yesterday for a football party and everyone LOVED them!! They were so good! I need to make them and bring some to work. Thanks!
Veronica Worth says:
OMGosh! Just like eating a candybar! ;>P
Dena says:
Are these cookies freezer friendly?
Lisa Whitener says:
These cookies are the BOMB! Love the browned butter flavor. The Nutella is ingenious!
Kimberly Arreola says:
All I have in my pantry is whole wheat flour right now. Would that make a difference?
Sarah says:
Super Rich! I baked right after mixing the dough and had no trouble. They did not spread out on the cookie sheet, they were not overly crispy/underly gooey, and the Nutella remained nested beautifully away in the center of the cookies. They came out perfectly. Next time I think I will try some with no filling and some with Earth Balance Coconut Peanut Butter… I actually like it much more than Nutellla… too similar to cake frosting.
ashley says:
Thanks for this delicious recipe! I wrote about making a version of these on my blog, and they turned out fantastic 🙂
Thanks again!
Dave says:
Do you have to use semi sweet chips, not easy to get in uk
Liz says:
Suzanne says:
These are amazing. The only complaint I have is your French translation! 🙂 beurre noisette- in this usage means nut-brown butter, keep up the good recipe invention!!
vanillasugarblog says:
hey girl!
a friend of mine turned me on to this recipe on my FB wall, which I then spread around for others.
soooo if you’re getting a ton of hits today–it’s us. lo
printing this recipe for sure!
katiebean08Katie says:
I made these the other day for a group of people and DEAR GOD THEY ARE AMAZING. I mean, every person who ate them raved about them, and although it’s a group that’s fairly easy to please their response was above and beyond what it usually is when I give them baked goods. All the butter browning and nutella stuffing was a bit tedious but totally worth it for the finished product. Most of mine remained unsalted though since the granules didn’t have much to cling on to. My only regret is that they couldn’t all experience the straight-out-of-the-oven-chocolate-implosion that occurs when you crack these babies open after taking them out.
AliciaC says:
I wonder how these would be stuffed with Trader Joe’s cookie butter. I may have to make half with Nutella and half with cookie butter to test it out
susan says:
Hi, I’ve been looking for a new recipe for an annual cookie exchange and I’m definitely going to test yours based on the reviews. Question…have you ever made this recipe using your own homemade Nutella/Gianduia, like the one in Canal House? I love that recipe if you’ve never tried it.
Natalie @ Obsessive Cooking Disorder says:
Has there been any change in texture when you brown butter vs use cold butter>
I tried this recipe (see here –> http://chefuy.blogspot.com/2013/11/nutella-stuffed-browned-butter.html) but it was…interesting. The texture wasn’t a cookie, but more of a dense shortbread. (as you can see in my picture, it doesn’t look the same). not sure what happened…perhaps the browned butter being melted affected the texture; since there’s no creaming the butter and sugar perhaps that’s why it’s not as fluffy?
I also couldn’t get the nutella inside, but I just swirled it around and it’s still pretty
Wendy K. Bodine says:
Can’t wait to try these! When making the “brown butter”, you say to let it cool for a few minutes. When I go to use it, should it still be liquid, or am I letting it cool down to a solid state again?
Monique replied:
No just let it cool for about 5 minutes.
Anna says:
These look delish! Thanks for the recipe. Do you think it’s okay to leave the dough in the refrigerator for more than 2 hours?
Anna says:
Nevermind – I see the answer above in the thread. My cookies are delicious but also spread out to become much thinner than yours, even after only baking for 9 min. Any idea why that would happen? Thanks!
Monique replied:
Could be a few reasons. Did you chill the dough for 2 hours? Did you use fresh baking soda?
DannyDNice says:
OK let’s have a woman to woman here! I made these doggone cookies for CHRISTMAS, and the husband was slightly feeling your cookies more than the entire meal I MADE! LOL. I am known for making sad chocolate chip biscuits every Christmas. These were so good. I didn’t even use the nutella because my nephew has allergies, but the sea salt though… so good! These cookies came out perfect to the point that he was checking the guests doggy bags to make sure no one was getting greedy with his cookies. I actually saw him take a few back from some people (SMH I’m working on him! He’s an only child! LOL)! Needless to say, this will be my go to cookie from this day forward because he probably won’t eat any others! Hats off sister! Hats off! Happy New Year!
Ashley @ Big Flavors from a Tiny Kitchen says:
My friend made these for us last week and they were PHENOMENAL!! I’m definitely going to be trying them out for myself soon, too!
Jennifer Russo says:
Made them today. Delicious. Hope the birthday girl enjoys them tomorrow. A bit time consuming. The first batch I baked were to large. Made about 3 dozen from on batch.
danielle says:
i’ve been making these for over a year now. did you know you can keep a bag of the dough balls in the freezer for a fresh hot cookie fix at a moments notice? as in, i always have these in my freezer. thank you for changing my cookie life (and the lives of anyone for whom i’ve made these). (i’m truly sad for all those commenters up there whose cookies failed. my suggestion would be to chill the dough overnight (instead of just two hours) then sit it on the counter to “soften” (just so it’s not as hard as a rock) before rolling it into the balls.) these cookies are amazing!
Lisa says:
If you form the cookies the night before and store them in the fridge, would they be fine to bake the next morning? Would they need to come to almost-room temperature? I love this recipe and find they taste the best right out of the oven. Thanks!
danielle replied:
in my experience – yes! (I just posted above you with how i keep a bag of these prepped dough balls in the freezer for fresh baked cookies at a moments notice. YUM.) i do take them out for about 30 minutes (up to an hour) before i bake them if they’re frozen. but just while the oven preheats if they’re in the fridge.
Thao replied:
What would happen if I baked them right out of the freezer? I prepared the cookie dough balls with the Nutella already inside and froze them for quick access.
Shari True says:
I made these on Super Bowl Sunday for my son to take to a party. He said they were gone in 20 seconds! Most definitely the BEST cookies I have ever made! Thank you!
Malissa Dee says:
Hi there, I made these cookies last night with a friend and they came out BEAUTIFULLY! Warm and gooey and absolutely delicious. I’m participating in a mailed cookie swap and thinking about using this recipe since these cookies are a show stopper! I was just wondering if you had any advice about how you think these cookies would do mailed (i.e. aged 4-5 days rather than fresh out of the oven)? I’m thinking about adding some peanut butter to the batter to make them chewier and better able to withstand mailing. If I did that, at what stage in baking should I add the peanut butter and how do you think peanut butter would affect the texture? Thank you so so much for your sage baking advice!!
Monique replied:
Hi Malissa! I think they would be fine if you mail them! If you want them super chewy, just under bake them and allow them to cool on the cookie sheets until they set. Peanut butter will actually make the cookies drier.
Sophia says:
Hannah says:
Can’t stop looking at all your recipes! They look amazing.. Can’t wait to try
Sabrina says:
I reeeeaaallly want to make these for my classmates today but I don’t have any greek yogurt (I’m doing a dairy-free trial). Wondering if there is anything I could replace the tablespoon of great yogurt with. Not sure what purpose it’s serving in recipe so thought I’d ask. Thanks!
Monique replied:
Sour cream will work. It just adds a little moisture to the cookies to keep them chewy in the middle!
Ariella says:
Everyone is talking about freezing them or keeping them in the fridge overnight. I was wondering if people are freezing the cookie dough without the nutella or are they freezing the balls of cookie dough with nutella inside? I would like to prepare them ahead of time this week so I can serve them a few days later. I’m trying to figure out the best way to do it.
danielle replied:
with nutella. straight from freezer to oven (i let mine thaw about 30 minutes to an hour on the cookie sheet).
Valerie says:
Reporting back my findings after a second time making this recipe. The first time they tasted good, but turned out disappointingly flat. I followed the recipe, but had used European butter, froze the Nutella and baked on parchment paper. Second time around I used American butter (higher water content, lower fat content than European butter), chilled the dough & Nutella a full 24 hours and baked on a silpat, they look much better. I also didn’t find a big difference between chilled Nutella and frozen little balls for ease of rolling.
Shoaq says:
Hi; can I substitute plain full-fat yoghurt instead of the Greek yoghurt? Or would it be preferable to sub in sour cream?
Monique replied:
Sour cream is great.
Kerri says:
I am looking forward to making these cookies tonight. Quick question, is it ok to use light brown sugar and just milk chocolate morsels? I have all the ingredients I need but dark brown sugar and dark chocolate morsels and do not want to buy these because I never use those ingredients. Thank You!
Monique replied:
That would be fine!
Virginia says:
I’ve made these a few times because they are such a crowd-pleaser!!! thank you so much for this recipe. One tip now that I’ve made them a few times that I feel makes the process less messy- scoop out teaspoon dollops of nutella and put them on a plate a freeze them- and it makes it a lot easier to wrap the cookie dough around them. My hands were a goopy (albeit delicious) mess the first time i tried to wrap the dough around soft nutella!
T-rex says:
Hi there! Sorry I think this question might be a really stupid one but – how do you make the cookies more “thick” like the ones in your pictures? I followed your instructions, rolled them into a ball and pressed the top just a little but they all came out pretty wide and flat circles. Still tasted good though?
Monique replied:
Hi there! I would suggest not pressing them down with your hand. Also make sure that you refrigerate the dough for the time suggested in the recipe!
T-rex replied:
Thanks for responding! I’m in Singapore so it might be the extreme heat and humidity that’s making it tough. I refrigerated th dough for the time suggested and actually had to keep re-refrigerating it between bakes. Will try to see if keeping the general temp around cooler helps 🙂 thanks again
Bhagyashree says:
Hi these look amazing! One Question – what can i substitute for egg? I am a vegetarian so cant have eggs 🙁
Thank you so much! 😀
Monique replied:
How about a flax egg?
Bhagyashree replied:
Sounds great! Or can I use yogurt or vinegar or corn starch ? I’ve read about these online but don’t know if they will work!
Rachel says:
I am curious to see how they come out – my dough is very dark brown. With the 1 1/4 cups of dark brown sugar to only 1/4 cup of white sugar, it seems impossible to get the light dough as in your pic. And at least the uncooked dough has a strong molassesy (fake word) from the brown sugar + the browned butter.
Monique replied:
Hi Rachel – the dough will look different depending on which brand of dark brown sugar you use. Some brands have more of a molasses flavor than others. This cookie will also work with light brown sugar.
فوائد الزنجبيل says:
If you form the cookies the night before and store them in the fridge, would they be fine to bake the next morning? Would they need to come to almost-room temperature? I love this recipe and find they taste the best right out of the oven. Thanks!
Monique replied:
Hi! I think you should bring them to room temperature or let them sit out of the fridge for 15 mins!
christy c says:
Hi there! I don’t know how I came across your site, it was probably between pinterest/buzfeed but all of your recipes look amazing! It’s making me so hungry haha and I just want to make everything. The photos are beautiful, can’t wait to see all your new posts !
kid says:
Made those over the weekend, my brother loved them so much that he asked me to make a truck load for national day today.
once thing though, the prep time is way off, stuffing the 2 dozen cookies with nutella before baking took around an hour. and I’m used to making stuffed cookies! working with nutella even when it’s chilled is a bit messy. tasty results though!
tourqemada says:
wondering whether I should roll the dough balls before chilling them to make it more convenient? instead of working with harder chilled dough?
Monique replied:
That would work just fine, just make sure you thaw out the dough a bit before baking.
Duckie says:
I’ve made these heaps of times now and have shared the recipe via this page quite a bit. I made a batch with no measuring cups – all guess work and people thought I had bought them they were so good. You literally cannot go wrong with this recipe. So delicious – thank you for sharing!!!
plasterers bristol says:
yum these sound super delicious, thanks for sharing this.
Simon
Marisa Franca @ All Our Way says:
I have an Italian inspired blog and I’ve had the Nutella in the cabinet waiting for just the right recipe. This is yet. I do plan on posting it and I will give you the credit. Grazie !!The grandsons will be very appreciative of the bounty.
Fakhra says:
It is amazing cookies ever , I make it more than 10 times , thank u for the best recipe ever
Jen says:
Monique, you are an absolute genius. I made these cookies last night and they are heaven!! Absolutely amazing and delicious, a total hit at work, people went nuts for these. I cannot wait to make more of your cookie recipes with this new found love of brown butter. Such an amazing recipe, I am now a follower of your blog because of it 🙂
Rachel says:
Thank you so much for this recipe! I am obsessed with these, I’ve made them so many times and now my family and friends are obsessed too!!
My mom came up with a trick for the nutella since that’s the messiest part.. If you spread it out about a half inch thick on wax paper on a tray and freeze it for like 20 min, you can then cut it in squares with a pizza cutter and just put a square in the middle of each cookie! If it starts getting soft just stick the whole tray back in the freezer again. I just did it this way for the first time and it made things a lot easier and I got a lot less covered in nutella haha 🙂
Jess says:
Approximately how many cookies does this recipe make? I am prepping for it right now…. Just browned my butter. And I would like to freeze the Nutella – but I don’t know how many dallops to make. Please help.
Monique replied:
Hi! Approximately 24 cookies. 🙂
erin says:
I baked these tonight and they were a success!!! I made a few alterations to make myself think they’re healthier: subbed 1 cup of the all purpose with white whole wheat, reduced brown sugar to 3/4 cup, reduced white sugar to ~1/8 cup, and reduced chocolate chips to just over 1 cup total (only used dark chocolate chip). The texture was moist, rich, and cakier, which was delicious. One tip I would have is to refrigerate the balls for 10-15 minutes before baking, because the cookies I did that for had a smooth, round, domed top and held together much better. The cookies I didn’t do that for were bumpier on top and seemed a little undone in the middle. Thank you for a great recipe!!!
Laura says:
I just made these cookies and they’re AMAZINGLY DELICIOUS. I put the recipe on my blog, but made sure to give you credit! You can check it out here:
http://thefoxtrails.blogspot.com/2015/09/chocolate-chip-brown-butter-nutella.html
Please let me know if you have a problem with the way I credited you! This recipe part on my blog is a semi-new thing and I want to make sure I don’t step on any toes.
xoxox
Laura
Monique replied:
They look beyond delicious, Laura!
Mel says:
I made these at least twice, but found them even more delicious by cutting sugar by 75% (it brings out the chocolatyness more!) and of course proceeding to eat at least half of them that same day. Will need to bake again. And again. Until the day I make my own Nutella. 😉
tempat wisata di singapura says:
nice info gan,,numpang lewat
Nathalie says:
Dear Monique,
I have finally taken the time to bake these amazing cookies and even got my boyfriend to participate. I do have a couple questions though. The edges of my cookies are a bit crumbly and somehow the cookies themselves are not very thick like if they melted instead of having this nice and chewy texture. I wondered if I either used too much butter or not enough flower? However, they are still pretty deadly and i love the salty touch. Thank you for your help! Keep me & your other followers dreaming from all over the world! XO from Switzerland
Milly says:
I just put my dough in the fridge! I decided to try these out for a cookie swap I’m doing at work, they sound amazing! Does it matter if I beat the egg alone before adding the sugars?? It smells amazing already. Thanks for this great recipe, I hope they come out as good as they sound!
Suzanne says:
These are by far my favorite cookies. It took me a couple of times to get them just right (because I didn’t pay attention to all the details). Decadent doesn’t even come close to describing these incredible cookies! Who doesn’t love brown butter and nutella?? Thanks for sharing this with us!!
valerie bandstra says:
Even though there are already a bazillion comments on here about how amazing these cookies are, I couldn’t sleep at night without adding my own. Made these and they are out of this world. The. perfect. cookie.
Jemma Doley says:
Katie says:
So I’ve made these a few times (AMAZING) and I’ve found a couple ways to simplify the process a little (I don’t know if anyone’s mentioned them anywhere above). For the assembly of the nutella into the cookie, I think it’s easiest to portion out the dough into cookie sized balls right after you’ve made it and before putting them in the fridge so you don’t wear yourself out trying to wrestle with cold dough. Also if you start out by putting a couple dozen individual spoonfuls of nutella onto parchment or wax paper and pop them in the freezer before making the dough, by the time you need to put them all together (while the dough is still room temp) they’re nice solid little frozen balls that you can easily shape the soft cookie dough around. No oozing out the sides!
Thank you again for the incredible recipe!
Jess says:
Seriously guys, pipe the nutella on parchemin paper in little discs or use a ziploc with a snipped corner. It saves so much time and hassle!! They are truly amazing cookies
Disppointed and Annoyed by this recipe says:
Very disappointed in this recipe. The dough is not workabale at all. The flour to sugar ratio is off. The dough was so hard it broke my Cutco spoon that Ive had for almost 20 years. There were also too many chips as other commenters suggested. This was a really labor intensive cookie for not much of a pay off. There are other recipes for cookies out there that are easier. The brown butter didnt really do too much for me either. Will not make again. Unfortunately, food bloggers dont know how to write recipes so probably will not check out this “clean eating” lol blog again.
danielle replied:
so sad. I make these ALL THE TIME with great success. and I am not alone in that based on the comments here. maybe chalk that one up to user error somewhere and try again? because these cookies are seriously amazing.
Monique replied:
Sorry to hear that you had an issue with the recipe. Sounds like much of it is user error and your taste preferences. Also I’m not sure why you would pick a cookie with brown butter and stuffed with nutella if you were looking for an “easy” cookie? Either way, I do have plenty of other cookie recipes that you may enjoy.
Natalie says:
Love these cookies! I’ve made them several times. I use a plastic baggie with a cut corner(or pastry bag) to squeeze the Nutella in. Works like a charm & eliminates the need to refrigerate or freeze the Nutella.
Julie says:
These look lovely! Should you eat them right after taking them out of the oven, or do they work well also when refrigirated?
Hana says:
My sister tried them….. I tried them! They were DELISH! I’m in love <3 Thanks A LOT for sharing this recipe! ;*
Veera says:
So all my nearby stores are out of chocolate chips 🙁 and I really wanted to make your cookies for my husband as an anniversary treat.. Would it be so bad if I made this without? I know it won’t be as awesome but just the Nutella stuffing would taste good or too plain?? Please help !!
Monique replied:
They would be perfect without too! 🙂
Amber says:
I may have missed it in here somewhere but can anyone say about how many cookies this recipe yields? I want to know I should double it or not for a cookie party I am going to use it for. Thanks for the help!!
Nikki says:
I made these two years ago for a Christmas Cookie Party and won best cookie! Going to another cookie party and definitely taking these again since it is a different crowd of girls and was such a hit the first time! Thanks for such an amazing recipe!
I can’t remember from baking them previously, approximately how many cookies does this batch yield? Trying to decide if I need to double the recipe.
Thanks!
Monique replied:
They make about 24 cookies.
Art says:
I am planning to make a two batches of these for an upcoming party, one w/ nutella and one w/ peanut butter. DoI have to do anything different for the butter batch such as letting it cook longer or shorter?
Also, these are fat-free, right? ; )
Kat says:
Made these for my office today. Have officially been voted ‘best baker ever’. 🙂
Laura says:
I made them but tweaked a lil to adjust sweetness level. Loved it… thank you for the recipe. Just wanna check though. My nutella wasn’t oozing out as I thought it would.
Sonali says:
I first tried these cookies 4 years ago when a good friend brought them over. I wasn’t brave enough to make them myself until 2 years ago. Every other cookie recipe I’ve tried since just hasn’t measured up. Absolutely love this recipe! Wish I could give it 6 stars
Monique replied:
So great to hear! It’s a classic 🙂
cheryl says:
I make these all of the time. They’re a huge hit. I typically cut the chocolate chips by a 1/4 cup and and chopped pecans instead. Helps break up the sweet. Also instead of trying to put nutella into the middle, I make quarter sized cookies. Flatten one and spread it heavily with Nutella, then sandwich another cookie on top, sealing the edges. Then I freeze them individually on a cookie sheet. Once frozen I keep them in a ziploc bag for up to 3 months. And bake from frozen. Only reason I do that is because I hate making them, but love eating them. So I make multiple batches.
Monique replied:
Amazing! This sounds perfect for baking up different batches whenever you want them 🙂
MEGHAN says:
Best cookies ever!!! I make them every Christmas and cookie exchange and everyone raves about them! Love when I cook them just the perfect amount and they’re still soft eaten cold. Thanks for the recipe!!
Monique replied:
So happy to hear that!! And yes – delicious even cold 🙂
Neha Shrivastava says:
I love cookies and I think this is one of the best one I have seen 🙂
Monique replied:
Cookies are the best! Enjoy!
Audrey Yenchek says:
I made these this weekend and they are AMAZING! So happy I learned about browning butter – I think that was the game changer!
Monique replied:
So happy to hear that! And YES browning the butter is magic…
Sasi Kumar says:
It’s Yummi…. Thanks for sharing
Donna Speirs says:
This is now in my top 3 favorite cookies. Really delicious!! Thank you.
Monique replied:
Amazing! So happy to hear that 🙂
Victoria says:
OMG so happy I stumbled upon this, those cookies look heavenly and I’m definitely going to try this recipe! Thank you for sharing xo
Monique replied:
I’m glad you found these! Hope you love them 🙂
Tina says:
I gotta tell you that I’ve made these cookies nearly a dozen times. I’ve given them as gifts for grieving friends, brought them to parties, and have also eaten WAY too many of them. Just want to say thank you! Ps- one time I ran out of chocolate chips but had Nutella- and it was a new take but still super yummy!
Monique replied:
So happy to hear that Tina!!
Gia says:
Made these tonight! Did I die and go to heaven and no one told me?! That warm melted chocolate, Nutella, and browned butter really leave a full bodied flavor in your mouth & belly that lingers for hours…Divine!! These will definitely be replacing any chocolate chip cookie recipe I have.🍪❤️
Monique replied:
So glad you loved these, Gia! One of my absolute favs <3
Mrs Kate Greeves says:
Thank you for this amazing recipe. Mine haven’t turned out looking quite as lovely as yours but they look, smell and taste amazing.
I added a butterscotch drizzle to the top, hubby said it was missing something, and I must admit although I didn’t think it was missing anything this worked a treat.
I used this recipe for round two of our office bake-off so fingers crossed for me 🙂
Monique replied:
Butterscotch drizzle on top sounds delicious! I hope the office bake-off went well 🙂
Sandy says:
How long will these stay fresh?
Monique replied:
5-7 days if stored in an airtight container.
CarrieZ says:
While I can bake, I don’t love to. However, I’m going to a holiday cookie exchange for the 3rd year in a row where i’ve not typically brought the most impressive cookies…until now. Game on. 😁
Monique replied:
Everyone will love these! You got this 😉
Corey says:
How many cookies does this recipe typically make?
Monique replied:
About 24-36 cookies!
Ashley says:
I tried these I think 6 years ago when a friend brought these to a Christmas cookie swap. She won decidedly. I asked her for them when I had my next baby, never got them for that but I eventually got the recipe. Two kids later I just made them, my 2 year old and 7 year old loved helping! I’m eating them straight off the pan right now 😂🙊 I froze 6 balls of cookie dough so I can have some when these run out and still be fresh and as delicious as they were intended and deserve 😉
Monique replied:
Amazing!! I’m so happy to hear that you’ve been loving these for so long 🙂 Glad the kiddos get to have them now too! <3
Katherine says:
I am planning to make these delicious looking cookies for Christmas! I was wondering if the dough could be stuffed with Nutella and formed into balls and then chilled or is it necessary to chill dough first?
Also wondering if light brown sugar will work?
Thank you!
Monique replied:
Hi Katherine! Yes you can form the dough with the nutella and then chill, it probably makes it easier! Light brown sugar will work, too.
Catherine says:
These are stellar!! The tip about freezing the dollops of Nutella really saved the day. This one’s going in the permanent rotation-thank you and happy holidays!!
Monique replied:
Glad you loved them! Happy holidays Catherine 🙂
Leslie Clark says:
There is a whole story here. I know it’s 2019 and you posted this in 2012. I found this recipe and your website at the same time, someone had posted this recipe on Facebook. They looked so good so I asked my cousin to make them for our annual family Christmas Party. They have become the staple at our Christmas party, people get in fights over them, I had taken to hoarding them and sneaking out with a bag of them, there is never one left when everyone leaves. Fast forward to 2018, my husband and I moved to Thailand and we missed the family Christmas party. I was bummed that we missed family and the cookies. I just remembered that I had initially given her the recipe and found the recipe again, now I am going to try and recreate them here. There are ingredients here that I sometimes can’t find, it seems I can find most everything but the different types of chocolate chips might be hard. I will hunt all the expat stores and you never know what you might find, it is kind of like going on a treasure hunt. Just wanted to share my story with you. 🙂
Monique replied:
Hi Leslie! Thanks so much for sharing. Love this story! I hope you’re able to find everything you need to make these in Thailand <3
Leslie A Clark replied:
I also just made the butternut squash, chickpea, lentil Moroccan stew here. They do not have butternut squash so I used Japanese pumpkin, which I later found is called Kabocha squash. Worked really well and was delicious.
Monique replied:
Perfect! Glad you found that swap.
Kimberly says:
I made these cookies for the first time tonight and they are delectable! Although I was incredibly pleased with the taste, the Nutella in mine was not “gooey.” Still- amazing taste! I do have a quick question- what kind of butter do you use? This is my first time browning butter. I understand that unsalted is ideal, but is there a specific brand that you recommend?
Monique replied:
Glad you enjoyed! I usually just use the unsalted butter that’s available at Whole Foods, but any unsalted butter will work just fine for browning 🙂
Carl says:
On my phone screen an ad was inserted between the 2 and the 1/4 cup flour, meaning like a fool I went ahead with only 1/4 cup, not spotting the 2. I now have a really delicious recipe for taffy – looking forward to trying again with the right quantities.
Monique replied:
Sorry about that, Carl! Let me know how this one goes with all of the right quantities.
Erin says:
I’m not a baker. I like to cook more! This is the best recipe for a cookie EVER!! 😋😋😋I’ve made it for years!!!! I get requests to make these. The face that people make when they bite into these is like they just went to their happy place.
The only thing I noticed with the new blog/webpage for this recipe it doesn’t say when to combine wet & dry & to add the chocolate chips. I know bc I’ve made it so many times.. just something I noticed.
Congrats on expecting:)
Monique replied:
The truly are the best! I just fixed that — thanks for the catch!!
Erika S Drezner says:
I adore this recipe and make it all the time for family and friends. Every time I do I scramble up one (left over) egg white in the pan where I browned the butter and it is a delicious little bonus!
Monique replied:
So happy to hear that! Gotta love that brown butter.
Maria says:
These cookies are amazing! I make them a couple times a year for birthdays, cook-outs and bring into the office to share and they are always a hit! I do find them to be a bit messy and found it easier for myself to take little drops of nutella on parchment paper and freeze them a bit before I put them in the dough to roll into a ball. But sometimes I don’t care if the nutella works its way through out the dough and not just in a the middle but its a nice surprise when it stays in the middle of the cookie. Thanks for sharing an delicious recipe!!
Monique replied:
great idea! so glad you love these cookies.
Emily says:
These look delicious!! Can you freeze the pré-shaped cookie balls and bake later? If so, would you need to thaw them before baking and if not, how long would you need to bake them?
Monique replied:
Yes, make them into cookie dough balls and stick in the freezer or fridge for baking later. I would let the dough balls sit out while you preheat your oven and then bake as directed 🙂 You may need to add a minute or two more onto baking time — just watch carefully.
Marge says:
I’m going to make these cookies for Christmas. How many cookies does your recipe yield? Should I double the recipe? Can I store in a tin?
Tinker says:
These cookies are always a hit! The Nutella inside is so gooey and delicious and I love the sea salt on top. I use Fleur de Sel and it tastes amazing! These are my most requested cookies and they don’t last long.
A helpful tip- I freeze the Nutella and then fully assemble the cookies before chilling them in the fridge. It makes it so much easier than trying to use hard, refrigerated dough to roll the dough around the Nutella and the dough still gets chilled so the cookies don’t spread too much.
Monique replied:
I’m so glad! And great tip with the Nutella 🙂
Lisa says:
Excited to try these for girls night!!! What size jar of Nutella is needed?
Monique replied:
Perfect for girl’s night! A normal, 7.7oz jar will work 🙂
Grace says:
These are so rich & delicious— can I freeze leftover dough and if so how would I thaw and cook it?
Monique replied:
Absolutely! dough is done chilling in the fridge for at least 30 minutes, roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes (this is a “flash freeze”). Once the dough balls firm up you can transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, just bake them as directed in the recipe – you’ll likely just need to add a few extra minutes of baking time!
Jessica M McCown says:
Followed the recipe exactly and the dough came out horribly. Had to throw the whole batch away. First time I’ve ever had to do that. Followed a different recipe the next day and they were perfect.
Monique replied:
Very strange! I’m not sure what could’ve happened with your first batch. I would double check your ingredients + measurements as that’s the only thing I could think would’ve gone wrong.
Amy says:
I have made these cookies every year for several years now. My coworkers and family ask me when they can expect them! They truly are the best cookie you’ll ever make. The only change I make is pressing the balls of dough into sea salt before cooking them. The salt seems to stick better that way.
Monique replied:
So glad you’ve been loving this recipe! Great tip with the salt, too 🙂 yum!
Maggie Henry says:
Sounds delish cant wait to try it! Dough is in the fridge.
Monique replied:
Hope you’re loving these!
Sunshinesmom says:
Of course the pictures look good, so why make a comment on it? What a waste of time and effort.
I made these cookies and they are so good, I’ll never use another chocolate chip cookie recipe other than this. The browned butter puts it over the top delicious and worth the extra few minutes. Tonight I used Godiva bittersweet chocolate chips I bought from Target.
17Mar2020
Monique replied:
Amazing! So glad you loved them!
Emileigh Vandiver says:
How much is “one jar” of Nutella?
Monique replied:
It’s 7.7oz (or about 218 grams)
Jenan says:
Hello! I just made my cookie batter and put it in the fridge to chill. I noticed my dough was greasy/wet. Is that normal? Is it from the Brown butter?
Monique replied:
If your cookie dough came out greasy, it was probably because the fat hadn’t sufficiently emulsified in your mixture. I recommend trying again if they don’t bake up nicely.
Bonnie says:
The best cookies.
Monique replied:
Glad you love them!
Farhat f Kassim says:
My cookies turned out quite flat. Any idea why? They tasted lovely.
Monique replied:
Make sure you have fresh baking soda!
Lainey says:
What size of Nutella jar? There are so many sizes at the store! I’m excited to make these! 🙂
Monique replied:
The 7.7oz one 🙂
bruce stick says:
These were delicious, however mine spread out. The dough was chilled. Maybe I made them too big. The dough was hard when it came out of the fridge but I could still use it. To let it warm up seems contradictory to what was in the directions.
Monique replied:
Sorry to hear that. I’m glad you could still work with the dough, but not sure why you had an issue with them baking flat. You want to let it thaw if it’s too hard to work with. Chilling the dough allows the fat from the butter absorb the sugar.
Tonya says:
I have been making this recipe (both with and without Nutella) for years! It’s my go to and always a hit. The browned butter is definitely key!
I was inspired to write this review, after many years of using this recipe (and others) because I finally read your about me (inspired by seeing you tagged on the defined dish). I’m more excited than ever to try more of your recipes – your story is so beautiful and congratulations on the baby boy!
Monique replied:
Amazing! So happy this has become a favorite. And thanks so much – I hope you find new recipes here that you love!
Vi Nguyen says:
These look amazing! I’m planning to make these tomorrow. Would these be ok if I rested the dough overnight? Also would sour cream be an ok substitute for the greek yogurt?
Thank you!
Monique replied:
I think so! But you’ll likely have to thaw out the dough a bit so you can roll it into balls. And yes, sour cream will be just fine!
Stacy says:
I made these last week, and they were incredible! Soft and gooey deliciousness–I prefer them fully cooled. I substituted the yogurt with sour cream. I’m planning to make them again today with gluten free flour–hope they’re just as good! Thanks for the awesome recipe!
Monique replied:
So happy you loved them! Let me know how the gluten free flour goes.
Jen says:
Hi there! Love this recipe! How long do you think these will stay good in the fridge for? Or freezer?
Monique replied:
Hi! They should be good for up to a week in the fridge and up to 3 months in the freezer 🙂
Hana says:
Heaven on Earth!!!!! This recipe is a keeper!
Monique replied:
So happy you loved these!
Ariel says:
I made these tonight and they are delicious! I made a mistake though and left the dough in the fridge overnight so it was kind of hard to work with. And next time I will scoop the Nutella and them place the individual balls in the fridge too cause it was sort of a hassle scooping it out of the jar. But, I am really happy with it still and will definitely be making these again! Thanks for a wonderful recipe!
Monique replied:
I’m glad they still turned out well! Great tip with the Nutella, too 🙂
Cassie330 says:
Seriously these truly are thee BEST cookies in the world!! Saving recipe for life.
Monique replied:
So happy to hear that!
Katie says:
This is my go to cookie recipe! It always gets rave reviews and people ask me to make it regularly.
Monique replied:
Love that! Such a great dessert!
Fahad says:
What would adding baking powder do? Would you recommend it?
Monique replied:
I wouldn’t recommend, this recipe is best if you follow it as written!
Maya says:
I don’t ever leave reviews but I had to leave one here. These are the best cookies I’ve ever made or eaten. I’ve been making these for holidays for a couple of years now, they’re always a huge hit and everyone requests them. SO good! Thank you for this awesome recipe!
Monique replied:
Amazing! So happy to hear that, Maya 🙂
Tod says:
Been a few years going strong with this recipe. Still my mom’s and co-workers most requested dessert from me. Awesome, awesome recipe. One thing though, I bake like a fiend and have one time, ever, used unsalted butter in a recipe. Made some biscuits that called for unsalted butter, Followed the recipe exactly. They were truly the worst, most bland things ever to come out of my oven. Never again! Not sure I understand the why behind the use of unsalted butter. I have always used salted butter, yes in this recipe too, and have never had anyone tell me they thought they were too salty, just that it is the best cookie they’ve ever eaten! Here’s to more years of making this awesome cookie!!
Monique replied:
So happy you’ve been loving these, Tod! And yes, feel free to use salted butter if you like 🙂 Some people like to use unsalted so that they have better control over the salt content overall. I hope these continue to be a fav!
Tod says:
Obviously I don’t post reviews much. My name is not actually my email address…
Monique replied:
Updated for you! 🙂
Lindsay says:
Can I use golden brown sugar instead of dark brown sugar? Any flavour differences?
Monique replied:
Yes they’ll still be delicious! Just slightly less molasses flavor 🙂
Yusra says:
My sister made this recipe a long time ago and it was a winner! was looking for a good recipe to use my biscoff butter up and asked her for the recipe link.
Love the post! Grocery shopping is my fave pastime too 😀
Monique replied:
Amazing! And yes, too much fun 😉
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ByTheRecipe says:
Great recipe! I’d never worked with brown butter before, so this was a new experience for me. Stuffing the Nutella was the trickiest part… my cookie dough kept crumbling apart! And because I took so long to form the dough balls, all the chocolate started melting and my kitchen became a muddy mess that took hours to lick clean (JK). I ended up with 40 rock-solid, chocolate-coated puffballs (I couldn’t flatten them down too much, otherwise they’d burst). The cookies were quite indulgent, at least. Sadly, I stuck the whole batch in the fridge and all 40 of them turned into Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Hockey Pucks.
Monique replied:
so sorry to hear this. It sounds like perhaps you may have not measured properly as the dough should not crumble apart. Did you put the Nutella in before or after you chilled the dough?
Kate says:
Best cookie ever. (And chocolate chip cookies are far and away my favorite food.) gooey and crispy at the same time. Have passed this recipe to multiple family and friends and it is has been a staple for all of us since I first made it 5 years ago !
Jasmine says:
Absolutely, hands down the best cookie I’ve ever had. The stuffing of the cookie with the Nutella didn’t come together quite as described in the recipe but it didn’t matter. They were insanely delicious. And I make A LOT of cookies.
Monique replied:
Omg best ever?!?! Woohoooo! Happy you loved them!
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This is hands down the best cookie I’ve ever made. It’s also my number one most requested recipe. So… save these for the holidays or just indulge now; I promise it’s completely worth it.
escort bangalore replied:
Cover your bowl and chill your dough for 2 hours in the refrigerator, or place in freezer for 20-30 minutes if you are super eager, although I cannot promise the same results if you do this.
Monique replied:
So happy you’re loving these!!
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Joe says:
So good! Prepped these, left the dough in the fridge overnight, then finished baking the following evening. Brought in to share with co-workers in my office today. They were a hit! Everyone liked them. Lots of rich and sweet flavors. This was my first time ever using Nutella in a recipe. I would definitely recommend letting the dough thaw out for a bit after removing from the fridge. I didn’t wait long enough and it was a bit difficult to work with, but still do-able. I will absolutely be making this again.
Monique replied:
Awesome!! So happy to hear that everyone loved them. And thanks for the feedback on letting the dough thaw–great call 🙂
Melissa Lopes says:
These cookies TOTALLY live up to the hype. The best cookies I ever made. They been out of the oven for 15 min and I already had 3.
Monique replied:
Ahhh I’m so glad you’re loving them!! Thanks for leaving a review!
Aimee says:
I have baked these every holiday season since discovering them about 7 years ago. They are a huge hit among kids and adults alike! I follow the recipe exactly except replace the milk chocolate chips with semi sweet — the nutella makes these an already pretty sweet and indulgent cookie, so I like the semi sweet and dark chocolate chips to help balance it out. I’ve doubled the recipe with no issues, and also let the dough sit for longer periods in the fridge with no problems (just be sure to let it sit on the counter to thaw before you try to scoop out). Thank you for this amazing recipe!!!
Monique replied:
SO happy these are a holiday standby for you!! Thanks so much for leaving a review 🙂
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Laura says:
Obsessed. Our favorite cookies!
I want to make a batch for a group who have gluten free kids. What would be the best flour substitute? Rice flour?
Monique replied:
Hi, there! So glad you love these 🙂 I think a 1:1 GF all purpose flour should work well!
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ilove this
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raj says:
They will look a bit underdone in the middle, but will continue to cook once out of the oven.
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This was really an elaborate article about how to make this cookie, i will defintely try it out and share this with my friends.
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Anisha says:
This recipe is bomb and everyone loved the cookies- the one thing I did differently is I put a bunch of 0.5-1tsp drops of Nutella on wax paper and then put that sheet in the freezer. That way once the dough balls were ready, I took the frozen drops out and stuffed them.
Monique replied:
Such a smart idea!! Glad they came out amazing 🙂
Alexis Howe says:
The cookies are literal perfection!! I make them for my family during gatherings because they beg for them! I’ve made about 20-30 batches at this point! Highly recommend this recipe, no other cookie compares to this deliciousness!
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very useful recipe thanks for sharing it.
Monique replied:
Absolutely! So glad you are enjoying this recipe 😊
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Monique replied:
Thank you so much 🙂
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This post makes me want to cry…in the happiest of ways! My 9 year old said to me earlier this week “Mom, we need to make Chocolate Chip Cookies this weekend” when I asked why, his response “because we haven’t had them in a long time and I love homemade fresh cookies 🙂 So the making me cry part is that, and the fact that I almost have to lock up my Nutella jar at home or my kids will gorge on it everyday! Crazy cool girl 🙂
Monique replied:
Love this! So glad you and your family are loving this recipe ❤️
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Hands down the best cookies I’ve ever made. These are ridiculous!! So worth the time it took to make them. Thank you for this recipe, it’s amazing!
Noel says:
I had a surplus of caramel and this looked like the perfect way to use it.
Subbed cold balls of caramel for the Nutella (and I’m out of Greek yogurt so I used sour cream).
My husband nearly cried when he tried them.
5 stars, but I’d give it 10 if I could.
Monique replied:
LOVE THIS! Thank you so much, Noel, so glad you are enjoying this recipe ❤️
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Monique replied:
Absolutely! So glad you are loving this recipe 🙂❤️
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Lauren says:
Hello, love this recipe, but would love metric amounts if you wouldn’t mind! Thank you!
Monique replied:
Hi Lauren- I would recommend googling a reliable metric converter, I believe King Author Flour’s website has a good one to use!
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One of the best chocolate chip cookies I’ve ever made!!! My husband says he doesn’t like Nutella, but he ate the most number of cookies! My family loved them!!!
Monique replied:
This is great! Glad to hear these cookies are a hit ❤️
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Megan johnson says:
This recipe unfortunately did not work for me. Did everything exactly as directed. The cookies were thin on the outside with a strange hump of Nutella rising up
Out of the middle. Like the Nutella did not spread at all but the rest of the cookie did. Oh well.
Monique replied:
so sorry to hear this recipe did not turn out for you. I wonder if it was the amount of Nutella? I always recommend baking on the center rack for proper and even baking!
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Has anyone tried to weigh the ingredients? Is the flour scooped or spooned and leveled? I find that weighing ingredients is the only way to get consistent results. Thanks!
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Anonymous says:
Hello, can u post the size of the cookie in grams please
Monique replied:
Hi! I don’t currently measure my ingredients or fully cooked/baked recipes in grams so I can’t be 100% sure how much each cookie weighs.
loveleenmalhotra says:
You can certainly make them smaller, use less chocolate chips, and don’t add nutella for a smaller calorie count. 🙂 Still worth it.
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Jessica says:
100% best chocolate chip cookies ever!!! My family and I LOVE them and have the past several years. Only two instruction comments:
1. I pipe and freeze individual dollops of Nutella on a sheet tray and then pull them out when ready to stuff. Less mess.
2. I roll and stuff the dough and then chill vs chilling the dough altogether in the bowl and then trying to roll/stuff. Less difficult.
Thank you!!!!
Monique replied:
Great ideas! So glad these are a hit!
Olivia says:
Best cookies ever! Careful though, once you start, you’ll need to keep making them because people will not stop asking for them!
Monique replied:
So good! Glad you loved them!
Laura says:
This is my family’s favorite cookie recipe, and I’ve been using it for years.
If I don’t have the time I skip the Nutella, and it’s just as good. Chilling the dough is a key step! The browned butter adds such a good nutty flavor. Thank you!