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.
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.
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.
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!!!
Salted Chocolate Nutella Cookies:
1 cup Nutella (10 ounces or 280 grams)
1 cup Flour
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.