So, there are two things you need to do.

First, you must stalk follow Bridget at Bake at 350.  Go ahead.  I’ll wait.

{whistling}

Did you come back?  It’s easy to get sucked in over there.  She’s a cookie maven.

And #2?

You need to make these.

Nutella & Sea Salt Stuffed Sugar Cookies.

I’ve been in the mood for something Nutella-y, so when I saw Bridget’s post, I knew they would fit the bill perfectly.

I followed the recipe almost exactly, just doing a few things differently.  Some worked, some didn’t.  I’ll share both.

1) Instead of scooping out 2 TBSP of batter and dividing it in half, I scooped out 1 TBSP, put the Nutella on top of it, then scooped out another 1 TBSP and put it on top.  My OCD required that each side be 1 TBSP.  I just didn’t trust my splitting skills.

2) I did all of the 1 TBSP bottoms first, then added the Nutella all at once.  That way, the Nutella wasn’t sitting out for too long.  Because….(see #3)

3)  The Nutella warms up very quickly.  If you let it un-freeze after you put it on top of the dough (like to answer the door and talk to a neighbor for 15 minutes), it makes a BIG mess.  Trust me.  (Can you guess which one I’m talking about?)

4) I used silpats rather than parchment.  Because I did this, I didn’t need to scoop the Nutella off with a spatula.  I just lifted them off with my fingers.

5) Mine took closer to 14 minutes to cook.  I took them out at 10, and the centers were too doughy.  But it’s always very humid here, so I typically do have to cook things longer.

These cookies are pure magic.  Nice crunch on the outside.  Soft, fudgy, nutty center.  With that slight twist of the salt.  I had to stop myself.  They are just that good.

So trust me and do these 2 things.  It will start your week right.

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Here is a link to the recipe.

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