Well, that right there?  That’s about all you need to know.  I rest my case.

Haha, just kidding…sort of.  Seeing a title and picture of these cookies was all I needed to know they should be in my life.  Chocolate chip cookies may just be my favorite dessert of all.  They are so classic, comforting…they are the thing I crave.  For me after the kids are finally in bed, my happy place is on the couch with a cookie, small glass of milk and a good book.  Normally this is a classic that, in my opinion, needs no improving.  But…it’s just so hard to argue against brown butter, Nutella and a sprinkling of sea salt.  I mean, really.

I used a technique suggested by a reader for the filling of the pumpkin cream cheese muffins, freezing the little dollops of Nutella so that the cookies would be easier to assemble.  This was definitely a good way to go (I love the technique for the muffins too!)  Enjoy them this weekend in your happy place!


Chocolate hazelnut spread (such as Nutella), about ½ cup
1 cup (16 tbsp.) unsalted butter
2¼ cups all-purpose flour
1¼ tsp. baking soda
½ tsp. coarse sea salt, plus more sprinkling
1 cup light brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2½ tsp. vanilla extract
1 tbsp. greek yogurt or sour cream
1 cup semisweet chocolate chips
¾ cup dark chocolate chips


  • 01

    Line a baking sheet with wax or parchment paper.  Place chocolate hazelnut spread in a plastic bag toward one corner of the bag.  Twist so that it does not squeeze out of the top.  Snip one corner off the end of the bag.  Pipe small dollops of the spread onto the wax paper, about 1-1½ teaspoons each.  You will need about 2 dozen.  Transfer the baking sheet to the freezer and let sit until firm, about 2 hours.

  • 02

    Place the butter in a medium to large skillet over medium heat.  Melt the butter completely.  Continue to cook, whisking frequently, until the butter foams, bubbles slightly, and begins to brown.  Continue whisking until the butter is evenly browned, being careful not to burn.  Remove from the heat and let cool.

  • 03

    Line baking sheets with silicone baking mats or parchment paper.  In a medium bowl, whisk together the flour, baking soda and salt.  In the bowl of an electric mixer, combine the sugars and the brown butter.  Mix on medium speed until well blended and smooth.  Blend in the egg and egg yolk, scraping down the bowl as needed.  Blend in the vanilla and greek yogurt.  With the mixer on low speed, blend in the dry ingredients just until incorporated.  Fold in the chocolate chips.  Chill the dough briefly, about 30 minutes.

  • 04

    Preheat the oven to 350˚ F.  Use a medium dough scoop (about 2 tablespoons) to scoop a portion of cookie dough.  Press an indentation into the center of the dough ball to create a bowl shape.  Place a dollop of the frozen Nutella in the indentation and pinch together the edges of the cookie dough over the top to completely seal it in the center.  (I then like to sort of “rough up” the surface of my cookies by making tiny pinches in the top part of the dough.  It yields a more irregular, visually appealing finished product.)

  • 05

    Place the shaped cookies on the prepared baking sheets, 2-3 inches apart.  Bake until the cookies are golden brown and set, rotating the pans halfway through, about 14 minutes total.  When the cookies are finished baking, sprinkle lightly with additional sea salt.  Let sit a few minutes, then transfer to a wire rack to cool.  Repeat with the remaining dough as needed (if you can resist eating it.)  Be sure to replace the remaining Nutella dollops in the freezer while waiting for cookies to bake.  It softens fairly quickly otherwise.


  • These look fantastic, Annie, and I love the idea of curling up with a cookie and a good book. I’ve done this Nutella trick before with vanilla cookies and it worked like a charm…although it’s darn near impossible not to eat all of the frozen Nutella chips before they make it into cookies. Woops!

  • Tasha Fontenot

    Oh my goodness!!! These look and sounds amazing!!!!

  • Evelyn Leong

    I’m there on the couch with you! Great recipe.

  • Annie, this is pretty much my dream cookie. The title alone sells these, but then the photos are making me swoon! Love this recipe :)

  • OMG! I kept seeing these cookies all over Instagram today, then I come on to your blog… and here it is! I can just begin to imagine how heavenly these would be!

  • Karen McCullough

    These look fabulous, added to my to-bake list!

  • Aimee Conrad-Hill

    My new oven range is being delivered today and I believe this needs to be the very first thing I use it for! And you are so right- title and picture was all I needed to be completely drooling on my keyboard :0)

  • Angela

    I agree with you on chocolate chip cookies being my favorite and what I crave! These look amazing!! Thank you.

  • I’m already in my happy place just STARING at these cookies through the screen! Now if only they could actually make their way through the screen and into my mouth… gotta work on that. :)

  • Awesome! I have some nutella-chips in my freezer already which would be perfect to make these

  • Ann Baker

    You do realize these are going to go viral on Pinterest today!

  • Sara

    I made these for Christmas from her site – they’re *ridiculous*. Your method for Nutella would have been 1000 times easier than using a spoon! Definitely doing that next time.

  • Valerie @ Pursuit of Sweetness

    Everything about this cookie is perfect! Does the Nutella stay soft in the middle?

  • This just sounds and looks like its the only cookie thats meant to exist in this world. Definitely going to try it. =)

  • Annie @Annie’s City Kitchen

    I tend to exaggerate when I find recipes I like but I think these cookies have literally every favorite ingredient for me. I practically just eat spoonfuls of Nutella so that’s reason enough to make these 1000 times over.

  • JensFavoriteCookies

    You know if I make these I will eat the entire batch myself. YUM!!

  • et-tu-tutu

    I can’t make these. I’ll eat them all. At once. It’s too dangerous!


  • Angela

    Oh heavens. Those look incredible.

  • natalie

    your pictures are always so beautiful. i can’t wait to make these cookies.

  • Caroline L.

    You are actually such a mindreader. I’ve been bookmarking chocolate chip nutella cookies ALL OVER THE PLACE.

  • These look absolutely amazing! I love chocolate and sea salt, it really brings out the flavour :-)

  • Jami Messinger

    Interesting! These are similar in concept to the Cook’s Illustrated recipe/proportions, in terms of the browned butter and the egg+egg yolk. I’m curious how the greek yogurt affects the cookie dough?

  • annieseats

    I would assume it adds moisture.

  • Holli Keaton

    You had me at Nutella!

  • I think my weekend needs these cookies. Youza!

  • I am absolutely making these for a friend of mine for his birthday. Question – (As I am thinking of mailing them) Does the Nutella stay within the cookie or is there leakage?

  • I was definitely sold at the title – Nutella makes everything better! Very cool idea to freeze the Nutella filling too.

  • OMG these sound incredible. I love chocolate chip cookies and Nutella but combined with all these other goodies like yogurt and butter and 2 types of morsels – WOW!

  • Maureen

    Just made these and as an avid nutella fan, it pains me a little to say this – it doesnt even NEED IT! These are the most delicious tasting and smelling cc cookies ever! They stay chewy, the salt rules, and i even used light sour cream in lieu of the yogurt and its super delish. 10 points for sure! :)

  • they look gorgeous :)

  • Ruta Nonacs

    Oh my goodness! I want one of those cookies NOW. How is it that you managed to combine cookie, nutella, and seas salt?

  • Patti T.

    A brilliant idea, freezing the dollops of nutella. I love salty and sweet and never would have thought about browned butter in a cookie, but I am sure it is delicious.

  • Steph in Lex

    OK, this totally freaks me out–before I got married, I was Stephanie Wise!! ;)

  • Genius move freezing the Nutella! I made these last month and although they were ridiculously delicious, I don’t know that they were worth the frustration of trying to fold the cold cookie dough around the soft nutella.

  • This is absolute visual treat !! I am sure this must have tasted fabulous!

  • Tracy

    The idea for nutella “chips” is amazing!! I can’t wait to try this recipe and put nutella chips in everything!

  • Summer @ Mallowandco

    Oh gosh, I love the Nutella in these- so smart to freeze it! And I need to try browned butter in cookies, I keep hearing how good it is. Beautiful pics!

  • My sister and I made these this afternoon and they turned out so well! They were a great distraction/break from midterm exam studying. Thank you for sharing this recipe!

  • hubby has become addicted to Nutella, so know what he will think about these

  • Already made these, and WOW! Usually I can take or leave cookies but I have eaten three over the course of the night. Need to step away! Great recipe!

  • Loretta E

    Wow. Do these ever look incredible! I still haven’t tried Nutella in cookies. I’m slightly worried that it will become an addiction :)

  • Zoe

    Oh my. I am enjoying one of these right now. Seriously enjoying every minute. Why have I not been using brown butter for more recipes?! So delicious!

  • Annie! So happy you made these. :)

  • annieseats

    So are we! They were FAB. Thanks for the great recipe :)

  • Roxana GreenGirl

    these definitely should be in my life! Nutella, brown butter and chocolate chips? Oh YES!!!

  • Angela

    So I have made brown butter cookies a few times and made these last night. The one problem I have is they are so soft and chewy and wonderful right out of the oven but by this morning they are hard as a rock. This happens every time and after they have cooled, I put them in a sealed storage container so I am not sure what the deal is. Do you have this problem?

  • Hannah

    Words cannot express how great this recipe is. My two girls (11 and 13 years old) are on vacation at the moment and were bored but wanted to do some cooking. They made these and loved them! The next night they made Thai Chicken Pizza for us and loved it. They are now both addicted to your blog and want to try every new recipe! Thank you for inspiring my daughters – now we have something to actually do this vacation!!

  • annieseats

    Awesome! Love to hear how much you all enjoy the recipes and that it is a family project. So, so cool!

  • annieseats

    Yes, I think that is just the nature of most cookies. I just rewarm in the microwave for 10-15 seconds and they are much improved.

  • Angela

    Thank you for your help! I guess since in the past when I have made recipes like Toll House that do not use brown butter it seems like they stay softer longer and were not rock hard by the next day so having tried brown butter cookies a few times and having this happen every time I thought I was doing something wrong. The microwave worked like a charm so I am enjoying this wonderful recipe all over again! Thanks again!

  • annieseats

    Great! I also should have noted that in general, I never bake a full batch of chocolate chip cookies at once for two reasons: 1) self control (AKA I have none around them) and 2) I prefer them warm from the oven, freshly baked. So, I normally shape the dough balls, flash freeze on a baking sheet, and then store in a freezer bag. Then whenever I want a cookie, I bake as I normally would but just add a few minutes onto the baking time until they are done to my liking. Fresh cookies all the time!

  • Aubrie

    Oh Annie. These are even better than I imagined (and I had very high hopes after reading the recipe title)! They also happened to be the most beautiful, chewy, perfect cookies I’ve ever made. Thank you for another incredible recipe!

  • I absolutly love the picture of the little dollops of nutella and will have to be trying that myself. Now I really want a cookie.

  • Stephanie B.

    The smell alone of the brown butter was RIDICULOUS! The cookies were delicious and well worth the couple extra steps of the traditional chocolate chip cookies. Thanks Annie!

  • mrverhelst@hotmail.com

    OMG! Just got finished baking these! They are absolutely delicious! Definitely worth the extra steps! Thank you for all the wonderful recipes. I have yet to be disappointed with a recipe of yours. My daughter only wanted 2 things this past christmas, Chocolate Cherry Granola and Peach Vanilla Bean Jam. Which she got, and she was more excited than our grandchildren with their gifts. Thank you, Annie!

  • disqus_1vbngBeWCv

    Hi Annie I would like to now where to buy brown butter.

  • annieseats

    Brown butter isn’t something you buy, but rather something you make. Basically heat the butter in a saucepan or small skillet until melted over medium heat. Let it cook, whisking frequently, until it begins to brown and foam. Once browned but not burned, remove from the heat and let cool.

  • Can you substitute coarse sea salt with regular kosher salt?

  • disqus_c8YNKJFeRQ


  • annieseats

    It may be a little much since it is typically more coarse, but that’s your call. Enjoy!

  • I made these and they are just some of the best cookies ever! Thanks for sharing!

  • Stephanie Chan

    just ate one hot out of the oven….delicious!! :)

  • Carlos

    Hello Annie, I would like to know if you have a white chocolate brownie recipe?

  • annieseats

    No, I don’t. Sorry!

  • Anne Ignacio

    hi annie… that gave me a very good technique on how to put chocolate fillings inside my cookie dough w/ out the mess… love your recipes…..

  • Stacey Johnson

    Hey Annie, these sound absolutely fantastic. I made your pumpkin muffins a couple times recently, and found that your older method of rolling the cream cheese up and then freezing was a lot easier because I don’t have freezer space. Is there any easy way to do that with nutella?

  • annieseats

    I haven’t tried it but in theory it should work. The only issue I would foresee is that the nutella is a lot thinner than the cream cheese mixture and might be harder to shape into a log in the first place. But I think if you could get the log shaped, that should work fine.

  • Amber

    So excited to make these… They sound so yummy! Quick question though, I know the recipe calls for coarse sea salt, but do you use coarse sea salt for sprinkling or fleur de sel?

  • annieseats

    You can use either. If you have fleur de del on hand, that’s what I would recommend but they will be good either way. Enjoy!

  • Ellen

    Just made these cookies and they. are. un. REAL. Seriously, perfection. Thanks for posting!

  • Delicate Flowah

    I am making these to bribe my neighbor with a snowblower.

  • Sarah

    Annie! Your food photography is absolutely gorgeous! You always seem to have the perfect lighting and angle on all your photos. It really captures the beauty of the food!

  • annieseats

    Thank you so much Sarah! You are too kind :)