Easy Double Chocolate Nutella Cookies
These Easy Double Chocolate Nutella Cookies with a dusting of sea salt are ideal for dunking in milk, tea, coffee, or stashing in apron pockets for a treat.
Recipe used from Dessert for Two: Sweet & Simple Cookbook courtesy of Christina Lane, just barely adapted by Rebecca Lindamood.
- 1/2 cup Nutella
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup dark chocolate chunks
- coarse sea salt flakes for sprinkling
Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.
In a mixing bowl, use a sturdy spatula or wooden spoon to stir together the Nutella, granulated sugar, and egg until it is evenly mixed. Add the flour and chocolate chunks and mix until the flour and chocolate are evenly distributed. The cookie dough will be glossy.
Use a large cookie scoop to divide the cookie dough onto the lined sheet pan. If you do not have a cookie scoop, divide the dough into six even portions and roll into a ball with your hands. Place the cookies 2 to 3 inches apart on the cookie sheet.
Bake for 10 to 11 minutes, or until the outer edges of the cookies are firm and the inside is set when you touch gently with the tip of your finger. Remove the pan from the oven and immediately sprinkle sea salt flakes over the tops. Let cool for 2 minutes on the pan before transferring to a wire rack to finish cooling.
Let the cookies cool completely to room temperature before transferring to an airtight container to store.