Nutella Stuffed-Brown Buttered-Double Chocolate chips-Sea Salted OMG

Cookies
Servings: 12 · Cook Time: 120 min
Ingredients

1 Cup Flour + 1 tbsp extra

1⁄ Cup Butter
2
1⁄ Teaspoon Baking Soda
2

a Pinch Salt
1⁄ Cup Dark Brown Sugar
2

2 Tablespoons Castor Sugar

1 Egg
3⁄ Teaspoon Vanilla Essence
4
1⁄ Tablespoon Yoghurt
2
1⁄ Cup Dark Chocolate Chips
2
1⁄ Cup Milk Chocolate chips
2

4 Tablespoons Nutella or more

a Pinch Sea Salt

Preparation steps
1. Mix Flour, baking soda and salt in a bowl and keep aside.

2. Make Brown butter: Melt the butter in a pan over medium heat, the moment it starts
foaming, start whisking it. In few minutes, the butter will begin to brown at the bottom of
the pan, continue with the whisking.

3. When it starts giving a nutty aroma and has almost turned brown, remove it from heat
and transfer immediately to another bowl to cool it down. (Use a li'l2 bigger bowl to mix
rest of the ingredients in it later)

4. Once butter is cooled, say about 5 min. later, Add both the sugars to it and with the help
of an electric whisk, blend it really well. Beat in the egg, vanilla and yogurt until well
combined. Add the flour mixture slowly and beat it on a low speed until combined.

5. With the help of a spatula, gently fold in the chocolate chips. Chill your dough in
refrigerator for at least an hour and a half. If you are in rush, keep it in freezer for 30 min.

6. Preheat the oven at 180 C. Take little chilled dough in your hand. 1 tbsp if you want
small size cookies 2 tbsp for giant ones. Roll into a ball. Flatten into the palm of your
hand, place a small dollop nutella in the middle (half tsp for smaller cookies, 1 tsp for
bigger)

7. Fold the dough around it, gently roll into a ball again, Make sure that nutella is all sealed
inside the dough, use more dough if needed. Place these dough balls on a parchment
lined baking sheet abt 2 inches apart. Flatten the top very gently with your hand.

8. Bake the cookies for 10 -12 min. or until the edges begin to turn goldenish. They might
look lil underdone but it will continue to cook once out of the oven. Let the cookies sit on
the same baking sheet for 2 min. Sprinkle little sea salt over them.

9. Remove the cooled cookies from the baking sheets after couple of minutes & transfer to
a wire rack to cool completely. Eat. Share. or Not. Love
Borscht
Source : Food Safari on Fox Traveller
Serves 4
Ingredients :
300 gm Beetroots, peeled with trimmed ends
1 small Potato
1 small Onion/1 Shallot
1 Zucchini
1 Cup of Yogurt
Juice of one small Lemon (4 tsp)
Salt to taste
Sour Cream/Hung Curd for topping
Dill Leaves/Coriander for garnish
Water

Method:

Boil/Pressure cook Beetroots and Potatoes in some water until tender.

Blitz them in the blender along with the water, and all the other ingredients roughly
chopped, except the ones for topping and garnish. (You may roughly chop the Cucumber
with skin on).

Pour into a bowl and top with a dollop of Sour Cream and sprinkle Dill or Coriander
leaves over the top. Easy? Healthy?
Enjoy! :)