I get extremely jealous whenever anyone eats something delicious without me. Over Christmas, last year, my twin got a batch of Nutella-stuffed, sea salt, chocolate chip cookies, from work, and he ate them all before I made it home for Winter break. When I got home, he couldn’t stop talking about how good these chocolate chip cookies were. I knew that I would have to find a recipe and add these to our cookie repertoire for next Christmas. But, June came, and I found a jar of Nutella in our house, and then the rational person inside of me asked, why wait?
The Bite: My mom always told me that a glass of milk cancels out a cookie because of the extra health factor. While this may not be true for your physical health, it’s actually partly true for your oral health. When you eat something sweet, like a whole wheat Nutella-stuffed brown butter chocolate chip cookie, the pH in your mouth drops, creating an acidic environment that can harm your teeth. When you counter an acidogenic food with something more neutral or basic, such as milk, the acidogenic food’s potential harm on your teeth is decreased because the total pH in your mouth is raised. However, please don’t think that you can eat as many sweets as you like, as long as you drink milk with them, and not face any oral repercussions. It only decreases the probability of harm, not eliminates it. Either way, why do you even need someone to tell you to follow up these cookies with a tall glass of milk? Do it, and you won’t regret it.
Whole Wheat Nutella-Stuffed Brown Butter Chocolate Chip Cookies
Yield: 36 cookies
1 1/4 cup all-purpose flour
1 cup whole wheat flour
1 1/4 teaspoons baking soda
1 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 tablespoon plain Greek yogurt
1 cup semi-sweet chocolate chips
1/2 cup Nutella, chilled in refrigerator
In a large bowl, mix the flours, salt, and baking soda. Melt the butter in a saucepan over medium heat. Continually stir until the butter has browned in color, this will take several minutes, and given off a nutty aroma. Pour the butter into a separate bowl and allow to cool slightly. Stir the brown sugar into the butter. Add the egg, vanilla extract, and Greek yogurt until the butter mixture is smooth. Add the butter mixture to the flour mix and stir until combined. Add the chocolate chips and mix until evenly disbursed. Put the cookie dough in the freezer for 30 minutes if you’re as impatient as I am, or let the dough sit in the fridge for two hours.
After the dough has chilled, place about 1 1/2-2 tablespoons of cookie dough in your hand. Make a pouch in the center and add 1/2-1 teaspoon of Nutella to the well. Pinch with your finger to close. If you find that you don’t have enough dough to easily envelop the Nutella, add more dough to the surface. Repeat until the rest of the cookie dough has been stuffed with Nutella. Place the cookie dough on a greased baking sheet and bake for 9 minutes at 350˚F.
Source: adapted from Ambitious Kitchen