Wednesday, February 5, 2014

Brown Butter Caramel Nutella Chunk Skillet Cookie

I'm so excited!  Why?  Well, today is "World Nutella Day".  A day dedicated to that magical chocolate hazelnut spread.  A concoction so delicious I could simply eat it off a spoon, and sometimes do.  But I know you're not here today to read about me eating Nutella off a spoon.  You're here because it's world Nutella day and you want to know of a delicious way to use it in order to celebrate the occasion!
Well, Nutella can be used in a variety of ways.  Spread it on a piece of toast, on top a waffle, as a filling in delicious nutella rolls, on a spoon, in baked goods, on a sandwich, I mean the list just goes on and on.  One of my favorite ways to enjoy the stuff is in baked goods.  I mean chocolate and baked goods go together like peanut butter and jelly. 

So after I made these Nutella chunks I started thinking about all the different ways I could use them in baked goods.  There's the ever so popular chocolate chunk cookies, but use Nutella chunks instead.  There are bars, cake and brownies.  But I opted for the good ol' skillet cookie.  You know me and how much I love the skillet cookies, and it's been a while since I've made one so you know it was due time. 
I took my skillet cookie recipe and tweaked it a bit.  I used brown butter, because, well we all know how much I LOVE brown butter.  Then I added a hefty serving of Nutella chunks, filled it with more Nutella, melted caramel, topped with the remaining cookie dough and more Nutella chunks and caramel bits.  This cookie is gooey, nutty, caramel-y, and most of all filled with tons of Nutella goodness. 
I'll be celebrating the day with a big ol' slice of this skillet cookie!  What about you?

Brown Butter Caramel Nutella Chunk Skillet Cookie

1/2 Cup (1 stick) unsalted butter
1 Tsp vanilla
1 Egg
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 1/2 Cup Nutella chunks
1/3 Cup + 2 Tbsp caramel bits, divided
1/4 Cup Nutella
1/2 Tsp Kosher salt


Preheat oven to 350.

Place butter in a cast iron skillet and place over low-medium heat.  The butter will begin to melt and then start to crackle and foam.  Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat.  Add both sugars and stir to combine.  Add vanilla and stir once more.

Add the flour, baking soda and 1/4 teaspoon salt and mix to combine.  Add the egg and mix.  Add 1 cup of nutella chunks and mix until evenly mixed. 

Place 1/3 cup of the caramel bits in a small microwave safe bowl and add 1/2 teaspoon water.  Place in the microwave and heat in 15 second intervals, stirring after each, until caramel is smooth and melted. 

Place half of the dough in the bottom of the cast iron skillet and press into an even layer.  Pour the melted caramel over the dough and spread into an even layer.  Drop Nutella by the spoonful over the melted caramel.  Sprinkle the caramel bits over the Nutella and melted caramel.  Drop the remaining dough, by the spoonful, over the melted caramel and Nutella layer.  Sprinkle the remaining Nutella chunks over the cookie and sprinkle with Kosher salt. 

Place in the preheated oven and bake for 15 minutes. 

Recipe source: A Lynsey Original

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