These are the easiest Nutella cookies I’ve ever made. And they are good. As in super rich, fudgy in the middle, good. As in you can whip these up, give them to your friends and pretend you labored over them for a few hours, when in actuality they took about 15 minutes, including baking time.
Yup, less than 5 minutes to make the dough and 10 minutes in the oven and then they are ready to go. And they are only 4 ingredients.
This recipe is going in the top of my pile of cookie recipes.
When these came out of the oven, I was so excited. You know how sometimes you just know something will taste good even though you haven’t tasted it yet? Well that’s the feeling I had after I took a peek at these while they baked. And my feeling was confirmed when I bit in.
I didn’t even let them finish cooling, which actually is the best time to eat them anyway, since the chocolate chips are still melty and the cookies still warm. Though they taste great after they are fully cooled too.
I came across this recipe for an easy Nutella cookie on Cannella Vita. I realized that it looked very much like a previous three ingredient Nutella cookie I had made that’s been passed around the food blog world. While the three ingredient Nutella recipe was easy, it wasn’t my favorite cookie. This blogger had modified the recipe, reducing the flour, which really helped with the crumbly dough issue that always happened when I made the recipe. I don’t know why I didn’t think of it.
I adapted the recipe further, playing a little bit with the ingredients and cutting down significantly on the preparation time. I’m loving this recipe. I made one batch, practically ate the entire batch by myself in one weekend, and am excited to make another one soon.
Easiest Fudgy Nutella Cookies
1/2 cup + 1 tbsp all purpose flour
1 large egg
1 cup of Nutella
1/2 cup semisweet chocolate chips
1. Preheat oven to 350F. Combine flour, egg and Nutella in a large bowl and mix together with a spoon until dough comes together and no flour lumps remain. Stir in chocolate chips until evenly mixed into the dough.
2. Make dough balls, about 1 1/2 inch in diameter. Place on cookie sheets, about 2 inches apart. Press down slightly on dough so the dough balls are more like very very thick round disks rather than perfectly round balls. Smooth edges that may have cracked from the pressure of pushing down on the balls, so that you have thick round smooth disks.
3. Bake for about 10 minutes. Cookies should be mostly set, but might be slightly still soft in the middle. Let cookies cool on rack until completely set, otherwise they might fall apart when you try to remove them (about 30 min-1 hour).