Nutella seems to be an integral part of life, both for children and for quite a few adults as well.Making your own nutella (or chocolate-hazelnut spread) is great, and much (much, much…) healthier than the manufactured original. But, dare I say, there’s something else that the factory-sealed jar has which we cannot seem to replicate. Maybe it’s got to do with the palm oil?
The sprinkling of sea salt makes these nutella cookies more grown-up.
They had a nice soft interior, yet still held their form well.
Once I had a taste, I had a vision of them sandwiching some ice cream. Next time inshalla.
This recipe made a very descent batch of 15, and is sourced from Fabio Viviani.
1 cup chocolate hazelnut spread, like Nutella
2 Tbsp. brown sugar
¾ cup flour
coarse sea salt
Preheat oven to 350F.
In an electric mixer with the paddle attachment, combine Nutella, brown sugar, and egg.
Mix on low speed, until blended.
Slowly add the flour and mix just until a dough is formed. Do NOT over-mix.
Scoop cookies onto a sheet tray lined with parchment paper.
Top each with a sprinkle of sea salt.
Bake for 10 minutes.
Cool cookies before removing from sheet tray.