|Gluten Free Nutella Filled Brown Butter Chocolate Chip Cookies
This cookie has all the yumminess (is that a word? It is now) of a chocolate chip cookie, slightly crispy around the edges, but gooey in the center, with an added gooey bonus of Nutella oozing out the middle when you take a bite. It is also made with brown butter (the instructions on how to make brown butter are in the recipe), which gives it an extra rich, nutty flavor. This cookie also contains three different types of chocolate chips...oh the melty chocolaty goodness of it all! These Gluten Free Nutella Filled Brown Butter Chocolate Chip Cookies (wow that is a mouthful) take a little more loving kindness to make than a traditional chocolate chip cookie, as you have the extra step of filling the middle with Nutella...but it's oh, so worth the extra effort!
To make it easier on myself, I used the Domata flour which measures cup for cup with the regular recipe , instead of measuring out a bunch of gluten free flours and starches, . If you can't find this particular flour, any gluten free flour that states it measures cup for cup should work.
I really stuffed a few of them with a lot of Nutella, which made me have to add more cookie dough, so it made some "monster cookies" that were really fun, and came out just as good as the smaller ones. Don't tell my kids, but they made a really good breakfast (I'm so bad). Hey, they have some oatmeal in them. That should justify them as breakfast fare!
These Gluten Free Nutella Stuffed Brown Butter Chocolate Chip Cookies are a real treat and will so please every chocolate lover you know...whether they are gluten intolerant or not! I even picked the chocolate chips out of the dough before making one of them for my neighbor who is not a fan of chocolate (but loves Nutella) and she loved it. I hope you try them out!
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NUTELLA FILLED BROWN BUTTER CHOCOLATE CHIP COOKIES - GLUTEN FREE
Adapted from Ambitious Kitchen
Yield: 2 dozen cookies
Click Here for Printable Recipe
2 cups Domata Gluten Free Flour
1/4 cup gluten free oat flour (ground oats)
3/4 cup gluten free Old Fashioned Rolled Oats
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon sour cream or plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
In a blender or food processor, measure a 1/4 cup of gluten free oats (I get mine at Trader Joes. They have a great price on theirs) until it turns into a powder. Whisk together the flours, baking soda, oats and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and sour cream (or yogurt) until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill your dough for 2 hours in the refrigerator (this will help it not spread out when baking). Preheat the oven to 350 degrees F. Once dough is chilled, measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently rolling into a ball--it doesn't have to be perfectly rolled! Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and very gently, flatten the tops slightly with your hand.
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on baking sheets for a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.