Nutella-Surprise, Sea Salt Chocolate Chip Cookies: An OXO Bake Sale

Let me begin by telling you a short story.

Every year, OXO holds an annual charity event bake sale. All of the proceeds go towards pediatric cancer research. OXO has a personal connection with this cause and the organization “Cookies for Kids’ Cancer” as both OXO’s SVP and his wife are the founders of this nonprofit. It’s actually incredible how much money they’ve raised just by selling baked goods.

For more information about Cookies for Kids’ Cancer, please visit this site:

http://www.cookiesforkidscancer.org/FAQ_s/104.htm

At the bake sale are hundreds of cookies we help bake, as well as hundreds of goods, of all shapes and sizes, donated by local NY bakeries.. really good ones too. I.e. Levain anyone? Their cookies are little mountains of doughy perfection.

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My fellow OXOnians and I spent hours at the I.C.E. in NYC using their gigantic ovens to bake rotation after rotation of cookies.  It took me back to the days when I used to work at a bakery 🙂

And alas my personal contribution to the event were these cookies adapted from a recipe by Ambitious Kitchen! The steps involve browning the butter, for a nuttier taste, flattening out the cookie dough into pancakes, and then placing a ball of nutella into each center before poppin them into the oven. Finally, a dash of salt!

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They taste exactly how you imagine.

The key to making these is refrigerating/freezing the Nutella before forming the balls.  Otherwise, you’re up the creek without a paddle.  Aka.. you’re screwed and covered in Nutella glop.

I also feel like these would be extra dextra fun to make if you have kids. Which I don’t. But I can assume.

Don’t forget the salt! The bigger the granules the better.

Nutella-Surprise, Sea Salt Chocolate Chip Cookies
Makes 32 Cookies

Ingredients
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed light brown sugar
2 tablespoons maple syrup
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cup semi-sweet chocolate chips
1 jar of Nutella, chilled in refrigerator (you will only use between 1/4 to 1/3 cup total)
Sea salt for sprinkling

Instructions
Whisk together the flour, baking soda, and salt in a bowl and set aside.

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Melt butter in a saucepan over medium-high heat. The butter will begin to foam up and eventually brown; whisk butter until it changes color and develops a nutty scent. Let cool completely.

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Mix the butter, maple syrup, and sugars until blended.

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Beat in the eggs and vanilla, and then slowly mix in the dry ingredients until combined, no longer.

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Fold in the chocolate chips.

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Chill your dough for at least an hour in the refrigerator.

While the dough is chilling, take the Nutella out of the fridge and measure out 1/2 teaspoon balls. Make the same amount of balls as cookies you are planning on baking (mine came to 32), place on a (foiled lined would have been smarter) plate, and pop into the freezer. This will make filling the cookie dough balls a lot easier and less messy.

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Preheat the oven to 350 degrees F.

Measure out dough into balls (about 2 tablespoons each). I used my OXO Cookie Scoop to ensure consistent sizing — I like it because it’s not difficult to release the dough.

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Once you have your cookie dough in balls, flatten and form each into a disc — it helps to press the center of the disc a little bit thinner than the edges.

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Take out frozen Nutella balls. Place a ball into the depressed, slightly thinned out center and, using the same hand holding the dough, cup the dough tighter and tighter so that it begins to encase the Nutella ball; make sure that the Nutella is sealed in by pinching shut the cookie dough, and roll the dough into a ball. Flatten slightly.

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Place dough balls on cookie sheet, and pop it all into the fridge to let sit for 30 minutes, or freeze cookie dough for later use.

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When ready, place cookies on a cookie sheet 2 inches apart and bake 9-11 minutes. The edges should be golden brown. Let cool a few minutes and then place on a rack to fully cool. Sprinkle with large sea salt flakes.

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