Nutella Stuffed Chocolate Chip Cookies

Put two sticks (1 cup) butter into small saucepan. Heat on medium until melted. Once melted, use whisk to constantly stir butter. Continue to stir until the butter gets foamy, and then starts to turn brown. It will have a slight nutty odor. Remove from heat and place butter in bowl to prevent burning.

In an electric mixer, combine the butter, brown sugar and white sugar until thoroughly blended. Beat in the 1 egg, 1 egg yolk, vanilla, and yogurt until combined.

Add the baking soda, salt, and flour on low speed until combined. Add in chocolate chips by folding with spatula. Cover mixture or place in plastic wrap and put in fridge for 2 hours. Make sure your Nutella is also in the fridge.

After 2 hours of chill time, Preheat oven to 350°F. Cover baking sheet with parchment paper, and remove dough and nutella from fridge.

Scoop out about 1 1/2 tablespoons of dough and roll into a ball with your hands. Flatten the dough ball into your palm. Put approx. 1 teaspoon of chilled nutella in the middle and fold dough around it. Make sure the nutella is all the way inside, and not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet about 2 inches apart and gently tap the middles with your hand to flatten them just a bit.

Bake the cookies 9-11 minutes or until the edges turn golden brown. They will look underdone in the middle, but don't worry - they aren't. Sprinkle cookies with coarse salt, and leave on cookie sheet for at least 2 minutes. One cooler and stable to move, transfer cooled cookies onto a wire rack to cool completely.