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Before you jump to brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche recipe. 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 do it.
The ingredients needed to prepare brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche:
- Take 2 stick of Salted Butter.
- Provide 1/4 cup of Sugar.
- Provide 1 1/4 cup of Brown Sugar.
- Use 1 large of Egg.
- Prepare 1 large of egg Yolk.
- Take 1 tbsp of Vanilla or Plain Greek Yogurt.
- Use 2 1/3 cup of Flour.
- Provide 1/2 tsp of Vanilla.
- Provide 1 1/4 tsp of Baking Soda.
- Use 1/4 tsp of Salt.
- Use 1 cup of Milk chocolate chips.
- Get 3/4 cup of Semi-sweet chocolate chips.
- Provide 1 jar of of Nutella.
- Get 1 can of Dulce de Leche.
- Use 1 dash of Sea salt.
Steps to make brown butter sea salt chocolate chip cookies stuffed with nutella and dulce de leche:
- 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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