I would like to say that I haven’t posted anything for the past few days because I was working on an amazing recipe for you that would knock your socks off. However, that would be a lie. The reality is more like, I haven’t posted anything in the past few days because I am a big baby about my allergies. Basically, my allergy medication has me so screwed up that I’ve been rendered incapable of much of anything, other than blinking at people in response to questions. Seriously, I can feel my brain working slower than usual, and it sucks. As such, I’ve been too incapacitated to cook much beyond reheating leftovers or boiling water for pasta. It’s been a pretty exciting week in my house, food-wise.
I did, however, finally manage to pull myself out of my hayfever fugue long enough for a quick baking project, because chocolate makes everything better. I mean, that’s just science. Right? I’ve had an almost-full jar of Nutella languishing in the cabinet for the past few weeks, because I was afraid if I took it out to find something to do with it, I’d just attack it with a spoon and that would be the end of that. But then I stumbled across a recipe for Nutella cookies from Ambitious Kitchen that looked only marginally more difficult than opening a package of Oreos, and I figured it would be the perfect project for my current semi-conscious state.
I threw these cookies together after getting home from work the other night, and they are GOOD. Like, really good. Like, eat five in one sitting and call it dinner good. And they somehow seemed to get even better - more fudgy and rich - after sitting for a day. My only grievance with this recipe, in fact, is that it yields a tiny batch of cookies - about 12 total. That being said, they’re so good that I might just have to make multiple batches next time.
Easy 5-Ingredient Nutella Cookies
Makes 12 Cookies
- 1 cup nutella (this is almost a full 13oz jar)
- 2 tablespoons dark brown sugar (I mean, you could use light, too. Who am I to tell you what to do?)
- 1 large egg
- 1/2 cup flour + 1 tablespoon
- coarse sea salt (for finishing)
- Preheat oven to 350 degrees F, and line a baking sheet with either parchment paper or a silpat, but do not grease.
- Combine all ingredients besides salt in a large bowl with electric mixer until well combined. Place dough in refrigerator for 30 minutes.
- Roll dough into approximately 1-inch balls, place on ungreased baking sheet at least two inches apart and bake for 10 minutes.
- Remove the cookies from the oven and immediately sprinkle generously with sea salt. They won’t look done at this point, and if you try to immediately move them, they’ll kind of collapse on themselves and fall apart, but I promise, let these cool on the baking sheet for 10 minutes and they’ll magically set and transform themselves into real cookies.
- Carefully transfer the cookies onto a wire rack to finish cooling, and enjoy with a large glass of milk.