Thursday, December 20, 2018

5-Minute Nutella Cookies

This is the season for love, giving, sharing, and COOKIES!

I'm sure the most cookies baked ever, all over the world, happens right around now. There is nothing wrong with that!

There's always room to add another recipe to your list, and here's an super easy one to knock out of the park!

First question: do you have Nutella
Of course you do.

Let's make these cookies!

The best thing about this recipe is how simple it is.

No equipment required - just a bowl and a wooden spoon. You have those right? Great!

First mix your chocolate hazelnut spread of choice with almond butter, sugar and a bit of salt in a large mixing bowl. You can even use natural peanut butter if you'd like, but the flavour of almonds is more subtle and won't overpower the hazelnut flavour of the chocolate spread. If you have hazelnut butter, well then that would be incredible!

Then mix in egg and a bit of milk until smooth. The little bit of milk goes a long way to loosen the mixture and produce moist cookies since Nutella is an oil-based product that is essentially free of moisture, whereas butter is about 15% water.

Combine dry ingredients, including flour, cocoa and baking soda in a bowl first before stirring it into the wet mixture with a couple tablespoons of chopped hazelnuts.

The bit of chopped hazelnuts adds visual interest as well as a nice little crunch!

Get a nice tall glass of milk ready because these are hard to resist!

Hap Hap Happy Holidays friends!

5-Minute Nutella Cookies
makes about 18 cookies

¾ cup (180ml) chocolate hazelnut spread (such as Nutella)
¼ cup (60ml) almond butter
½ cup (100g) granulated sugar
¼ tsp salt
1 large egg, at room temperature
1 tsp milk
½ tsp vanilla extract
2 tbsp (12g) cocoa powder
½ cup (71g) all-purpose flour
2 tbsp finely chopped hazelnuts
¾ tsp baking soda

Mix chocolate hazelnut spread with almond butter, sugar and salt in a large bowl. Add egg, milk and vanilla and mix until smooth. Sift together flour, cocoa, baking soda and whisk to blend well. Add this to the wet mixture with the chopped hazelnuts and stir it in until just combined. The dough will be stiff.

Chill dough for 10 minutes - meanwhile preheat oven to 350 degrees F (180 degrees C). Line two large baking sheets with parchment paper.

Scoop heaped tablespoons of dough, roll into balls and place on prepared baking sheets. These spread a lot so space space them at least 2 inches apart. Bake for 9-11 minutes until dry and crackled on the surface. Transfer baking tray to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling. Serve with a giant glass of milk!
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