Nutella Stuffed Chocolate Chip Cookies

Directions

Brown butter in a medium saucepan . Pour browned butter, using a rubber spatula to scrape out any excess, into the bowl of an electric stand mixer and allow to cool until lukewarm, about 20 - 30 minutes. In a mixing bowl, whisk together flour, baking soda and 1/4 tsp kosher salt, set aside. Add light-brown sugar to cooled butter in stand mixer fit with paddle attachment. With mixer set on medium-low speed, blend mixture together until well combine, about 1 minute. Add in vanilla bean seeds, and vanilla then add in eggs one at a time and mix until well combine after each addition. Set mixer on low speed and slowly add in dry ingredients and mix just until combine. Mix in chocolate chips . Transfer dough to an airtight container and chill in refrigerator about 1 1/2 hours. Preheat oven to 350 degrees. Remove dough from refrigerator and scoop dough out about 2 1/2 Tbsp at a time and shape into balls, then align them on a large sheet of parchment or wax paper. Evenly flatten dough balls until you have about a 3 1/4-inch circle, then place 1 tsp chilled Nutella in the center on top of each. Carefully fold dough up and around Nutella, covering it entirely . Transfer to a Silpat lined cookie sheet and bake in preheated oven 10 - 12 minutes until golden brown. Remove from oven and immediately sprinkle cookies with coarse sea salt . Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.