Salted Chocolate Nutella Cookies

1 cup Nutella + 1 cup Flour + 1 egg= the richest, chewiest most delicious Salted Chocolate Nutella Cookies in all the land! I was scouring Pinterest today while in class, per usual, and came across a ridiculously easy looking recipe. Of course, I couldn’t resist the chance to make something so simple looking. Sometimes I think the recipes on Pinterest look deceptively easy or too good to be true. This recipe was EASY and the cookies were SPECTACULAR.

          1 Cup Nutella               Add one egg

They were chewy, gooey, rich, chocolaty, salty, and amazing. I will certainly be making these again for the next family party or holiday. The sprinkled Maldon Sea Salt on top perfectly complimented the chocolate hazelnut flavor giving your tongue that nice salty sensation along with the sweet. These cookies will certainly be a crowd pleaser anywhere you take them.

           Dough ball               Form one inch balls of dough

I bought the small 13oz jar of Nutella. I thought it would be pretty hard to measure 1 cup of the ultra-gooey chocolate hazelnut fudge, so I read online that 1 cup of Nutella was equal to about 10 ounces. I used my ultra slim Homedics kitchen scale to weigh out the Nutella in a glass bowl. Then I cracked in the egg and mixed it in with a spatula. Nutella is THICK so stirring the mixture takes a bit of work. After the egg was totally incorporated I began to sift the cup of flour over the Nutella and egg mixture. I would recommend slowly sifting the flour a little bit at a time and mixing it in well before adding more flour. The flour and mixing process maybe took me 10 minutes. The mixture was really crazy thick and formed a firm ball by the time I was finished. I had to ditch the spatula and use my hands because the dough became so thick. Using my hands warmed the dough up a bit so I popped it into the freezer for 5 minutes.

           Ready to Bake               Chocolate Nutella Cookies

After the 5 minutes I formed the dough into balls, in total it made 18 cookie balls maybe 1 inch round. I placed the round balls of dough on a baking sheet covered with wax paper and lightly pressed them flat with the bottom of a glass. The cookies baked for 7-8 minutes. I would err on the side of 7 minutes if I were you. I usually lay out a piece of wax paper on my kitchen table so I can quickly transfer the cookies from the hot baking sheet. I strongly believe that cookies must be transferred immediately off the hot baking sheet in order to remain soft and chewy. If you like a crispier cookie then leave them on the sheet a little longer. Sprinkle with sea salt (my favorite is the ultra-flaky Maldon Sea Salt) and enjoy!!!

           Cookies                 Stack of Cookies

Salted Chocolate Nutella Cookies:

1 cup Nutella (10 ounces or 280 grams)

1 cup Flour

1 egg

Sea Salt for garnish (optional)

Preheat your oven to 350F. Mix the Nutella and the egg together with a spatula until fully incorporated. Slowly sift the flour into the mixture. Blend well after each addition of flour. The dough will form a firm ball. Put the dough in the freezer for 5-10 minutes before forming the dough into little balls. My batch yielded 18 balls of dough about 1 inch each. Bake in 2 batches. Place the balls on a baking sheet covered in wax paper. Gently press the flat bottom of a glass cup on each ball to flatten the dough into a round cookie. Bake for 7-8 minutes. Promptly remove from the hot sheet and sprinkle with sea salt. Store in an air-tight container.

Breakfast Pizza

Breakfast pizzas have to be one of the easiest things to make in the morning. They require no dishes (yay!!!) and you can pop them in the oven and continue to get ready for the day. I recently bought these Joseph’s flax, oat bran, and wheat pitas from Publix that were BOGO, so I have A LOT of them. I have been using the pitas to make mini-pizzas for dinner, breakfast pizzas, and for my sandwiches. 

      Baked Breakfast      Breakfast Pizza

For a breakfast pizza, I preheat my oven to 350F before I start prepping. I put some aluminum foil on a baking sheet and lightly sprayed it with non-stick spray. I’m not sure this is necessary, but I didn’t want them to stick. I laid the pitas on the surface and lightly spread ricotta cheese on top for my base. I have used refried beans as a base for a Mexican breakfast pizza before, but I would also recommend using cream cheese, tomato sauce, hummus, or pesto as a base spread. You can really get creative here and use whatever you have available in your refrigerator. I pressed some spinach leaves on top of the ricotta and sprinkled some cheese on top. Then you crack an egg directly into the middle of the pita. Add some cracked black pepper and sea salt with another sprinkle of your favorite cheese (I used a blend of cheddar and jack cheeses I already had on hand). Gently slide the pan into the oven (remember there is a liquid egg on top!).

      Joseph's Pita Bread      Breakfast Pizza Before

Assembling these pizzas can take 5 minutes max, but you can also get creative and add an array of toppings. I pulled my pizzas out of the oven after 12 minutes. You will be able to instantly tell if the egg whites are cooked through enough or not. If they aren’t done enough keep them in the oven for another few minutes. I topped them off with some torn cilantro leaves and Maldon Sea Salt. I think diced red onions or sliced scallions could have also been a nice touch. I cooked some sausage while the pizzas baked since my boyfriend loves bacon or sausage in the morning, but you could add some pre-cooked bacon slices crumbled up or other proteins.

Breakfast Pizza (per person)

1 store-bought pita or flatbread

¼ ricotta cheese spread evenly on top, or more to your preference

¼ shredded cheese plus 1 tablespoon to sprinkle on top of the egg

1 egg

10 spinach leaves

Torn cilantro leaves

Salt and Pepper

Spread ricotta or your preferred sauce on top of the pita. Press spinach leaves on top. Sprinkle ¼ of the cheese. Crack the egg in the middle and top with salt and pepper and the remaining tablespoon of shredded cheese. Bake at 350F for 12-15 minutes.


Recommended sauces: refried beans, ricotta, cream cheese, hummus, tomato sauce, pesto, etc.

Recommended toppings: Broccoli, peppers, onions, spinach, olives, arugula, basil, asparagus, sun-dried tomatoes, fresh tomatoes, red onions, scallions, capers, and so on, and so forth. Get creative!!!

Recommended combinations:

Greek: hummus + feta + olives + tomatoes + egg + sprinkle oregano

Mexican: refried beans + Mexican blend of cheese + tomatoes+ egg + cilantro + red onions

Italian: tomato sauce (or pesto) + mozzarella + spinach + egg + torn basil leaves

Classic: cream cheese + cheddar + crumbled bacon + egg + fresh arugula

Lemon Oven Roasted Chicken

Dishes are the bane of my existence, so when I’m feeling extra lazy I turn to easy lemon oven roasted chicken for a delicious meal. I don’t have a dishwasher in my small apartment, so slapping some aluminum foil or wax paper on some baking sheets totally excites me as little clean-up is involved. I was craving some hearty soul-food, but I am not against taking a shortcut here and there (à la semi-homemade cooking). I decided to make lemon marinated oven-roasted chicken, mashed sweet potatoes, and baked asparagus. The easiest shortcut to take was buying the premade ‘Simply Potatoes’ mashed sweet potatoes, but please, don’t judge me. I was tired after a long day and they were BOGO at Publix (the best grocery store in the entire universe!).

Marinated Chicken Breasts      Roasted Chicken Breasts

So here is what I did: I bought the chicken, lemons, asparagus, and easy sweet mashed potatoes on the way to my friend’s house for a drink. I got to her apartment and asked for a Ziploc and some olive oil. I tossed the chicken it into a Ziploc, added olive oil, the juice of one lemon, and salt and pepper (yeah I felt pretty seriously about getting my chicken marinating early- it was in her fridge for probably 2 hours before I took it out and went home to bake it!). Once I got home I set the oven to 400F, snipped some rosemary from my garden, chopped it and spread it evenly under the skin of the split chicken breasts with skin and bone.

 .                                                       Asparagus with Shaved Parmesean.

Keeping the skin on the chicken guarantees it isn’t going to dry out while baking in the oven long enough to cook the thick breast through. Always remember to put the herbs underneath the skin of the chicken, they are likely to burn and lose their bright taste when sprinkled on top. I baked the chicken breasts for 45 minutes. While they were baking I chopped the tough ends off of a bunch of asparagus (enough for 2) and put them on a baking sheet: drizzled with olive oil, salt and pepper to taste, and light freshly shaved parmesan. I took the mashed sweet potatoes out of their container and into a glass Pyrex with a gentle sprinkle of brown sugar and some chunks of salted butter. I put both the side dishes in the oven with about 20 minutes left in the chicken.

                                                        Simply Mashed Sweet Potatoes

I’m a sucker for sauces- so I finely minced two large cloves of garlic and lightly sautéed it in butter for 3-4 minutes, added some flour, salt and pepper, and made a quick roux. The roux should simmer for a minute to ‘brown’. I added some whole milk gently to the mixture to create the sauce, being careful as to not add too much milk maybe a ½- ¾ cup (?). Otherwise I’d have to work harder to incorporate it into the sauce. When the sauce was almost done I added a generous teaspoon of Gulden’s Spicy Brown Mustard for a spark of flavor and color.

Minced GarlicMelting Butter DreamsRudimentary Roux

The chicken was seriously perfect when it came out of the oven. The skin was crispy and speckled with rosemary and the sauce was richly divine. I might’ve preferred a simpler butter garlic sauce with parsley- I’ll save that for next time. Also the asparagus was too soft for my liking after 20 minutes, maybe 15 would have been better, or I’ll just serve a salad with arugula and shaved Parmesan next time.

For the Chicken: (this recipe is for 2, double/triple/quadruple/etc. if desired)

2 split chicken breasts bone-in

Juice of one lemon

¼ cup olive oil

½ teaspoon salt

1 teaspoon pepper

½ tablespoon finely chopped rosemary

For the Asparagus:

Bunch asparagus, rough ends chopped off

Drizzle with olive oil

Salt and pepper to taste

Freshly grated parmesan cheese

For the Simply Potatoes mashed sweet potatoes:

Put in oven-safe container

Sprinkle brown sugar

Add a bit of salted butter

                                                       Crispy Chicken Skin

Marinate the chicken for 30 minutes to 2 hours before putting in the oven. Turn oven to 400F. You could marinate overnight too for ultimate flavor integration- but 2 hours was just fine for me. Add the chopped rosemary under the skin before roasting. Put the chicken breasts in the oven. Roast for 45-50 minutes or until the juices run clear.

When there are 20 minutes left in the roasting time, put the asparagus and mashed sweet potatoes in the oven too. During this time I made a sauce to eat with the chicken but I guarantee it was really not necessary. The chicken was so fantastically crispy and juicy with hints of lemon and herb, so the sauce really wasn’t required– but good nonetheless. This recipe is simple, easy, and the extra bonus is that it requires the least amount of dishes possible.