brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to first prepare a few components. You can have brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche using 15 ingredients and 1 steps. Here is how you cook that.

I found this recipe and tweaked it just a tiny bit!

Ingredients and spices that need to be Make ready to make brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche:

1. 2 stick Salted Butter
2. 1/4 cup Sugar
3. 1 1/4 cup Brown Sugar
4. 1 large Egg
5. 1 large egg Yolk
6. 1 tbsp Vanilla or Plain Greek Yogurt
7. 2 1/3 cup Flour
8. 1/2 tsp Vanilla
9. 1 1/4 tsp Baking Soda
10. 1/4 tsp Salt
11. 1 cup Milk chocolate chips
12. 3/4 cup Semi-sweet chocolate chips
13. 1 jar of Nutella
14. 1 can Dulce de Leche
15. 1 dash Sea salt

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

1. 1. In a large skillet over medium heat, add the butter and cook, stirring slowly with a whisk until golden, nutty scented and foamy, about 3-5 minutes. set aside to cool.
   meanwhile, mix the flour, salt and baking soda in a bowl.
   
   2. Separately, add the sugar and brown sugar to a standing mixer and add the browned butter. mix for 2 minutes to properly combine the sugar mixture. add the yogurt and vanilla and mix again. finally add the egg and egg yolk and mix for a few seconds or until the egg is incorporated. add the flour bowl contents and mix for 30-60 seconds before adding the chocolate chips.
   
   3. Place a large sheet of saran wrap on the counter and dump out the dough. form the dough into a long log and cover tightly with saran wrap. refrigerate the dough overnight, or at least 2 hours.
   
   4. Allow the dough to rest on the counter for 30-60 minutes before handling. slice the dough into circles to make it easier to flatten.
   
   5. meanwhile, heat the oven to 350 and line a few baking shee

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