Wednesday, December 19, 2012

Fudgy Nutella Cookies

Another Pinterest success! I found a recipe for Nutella cookies that is so easy that I decided to make them for both my cookie exchanges as well as for baking gifts. Hazelnut chocolate is my absolute favourite so these cookies are especially nice. The salted tops balance the sweetness of the Nutella and while I won't claim them to be healthy, there is about 1 gram of protein per cookie.

1 cup Nutella
1 egg
2 tbsp brown sugar
1/2 cup + 1 tbsp flour
sea salt for sprinkling

Preheat oven to 350F. Mix all of the above ingredients, except salt, in a large bowl with an electric mixer until well combined. Place bowl in the freezer for 10 minutes then roll dough in to 1" balls and place at least 2" apart on an ungreased baking sheet. Bake for 8-10 mins then remove from oven and allow to cool until they just start to set. Gently transfer to a wire cooling rack and sprinkling with sea salt. Cool completely before packaging.

This recipe only yields 12-14 cookies per batch and doesn't double easily (because of the freezer time) but making a couple of batches back-to-back was easy enough - I managed to get some laundry folded while the dough was in the freezer and opened the mail while they were in the oven.

 These cookies pair especially well with some peppermint hot chocolate.

{A note about Nutella versus "Hazelnut Chocolate Spread"}
I tried this recipe with the original Nutella and found the dough quite crumbly. The dough still rolls in to balls nicely but you really have to form them. I also used the generic brand from Walmart and it was much greasier, causing the cookies to turn out like this:
Gross. I had the best luck with the Our Compliments brand from Sobeys and it's a little cheaper too.

What are you baking for the holidays?

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