7 February 2013

Nutella Cookies with Sea Salt

A while back, one of my friend posted a photo of those cookies on Facebook and everyone went loco for them. It was Facebook madness. I probably commented something like "keep me some!" or "I'm coming over now!". So she posted the recipe and I've been baking these bad boys since then.

This week, I had a craving for them and was having a bit of a dilemma. You see, I am one of those sad people that cannot be near Nutella without eating the whole thing. I even banned my man to keep a jar in the flat. He obliged and accepted my weird habbit. I have tried to control this weakness, but failed. So sometimes, I just cave in, buy a jar, take a spoon and dig in. Then I bake those awesome cookies. And bring them to work the next day to share my Nutella love guilt and to also get rid of any evidence that I owned a jar of Nutella for a brief two days.

Those cookies are quite thin and kinda half crunchy/half soft. And the sea salt flakes on top transform those humble cookies into something super special, aka people you share them with will think you all fancy schmancy.

This recipe will make about 20 to 22 cookies, and you'll need:

115 g unsalted butter, room temperature
150 g Nutella
115 g caster sugar
100 g brown soft sugar
1 egg
1 teaspoon vanilla extract
150 g all purpose flour
40 g cocoa powder
handful miniature chocolate chips
sea salt flakes

Preheat your oven to 175°C / 350°F and line a baking tray with parchment paper. Cream the butter, Nutella, caster sugar and brown soft sugar together with an electric mixer.

Beat for 2 minutes. Add the egg and vanilla extract and beat again.

Add the flour, cocoa powder and mix again. Add the miniature chocolate chips and mix one last time.

Roll the dough into 1 inch balls and put them on the preapared baking tray, with about 2 inch space between them.

Bake for 10 minutes, more or less. Take out of the oven and sprinkle a little sea salt flakes on each cookie. Let the cookies rest for a minute or so on the tray, so they firm up a bit and then carefully transfer them to a cooling rack.

Dunked in milk: Nutella success!

No comments:

Post a Comment