Nutella Cookie Crisps
Have you ever made a recipe that comes out looking like crap but tastes really good? I had that experience with these cookies. After making flourless peanut butter cookies, I wondered if I could apply the same easy recipe with Nutella.
Well, my first batch was a complete mess. Nutella spreads a lot more than peanut butter and the cookies all blended together into one giant sheet. They were an ugly mess. Yet addicting when I broke off a piece. The outside was super thin and crispy. The inside was chewy, almost like a hardened caramel. Not quite the texture of your average cookie. But they tasted really yummy.
So I set about trying to correct the recipe. I’m sure there is a way to make a good flourless Nutella cookie, but so far all the flourless cookie recipes I’ve come across require whipping egg whites and I wanted something easy. I also wanted to somehow preserve the intense Nutella flavor and not make the cookie doughy.
So I added a little tiny bit of flour at a time until I finally made a version where the cookies baked as round cookies rather than one melted mess.
- 1 cup Nutella
- 1 cup brown sugar
- 1 tsp baking soda
- 1 large egg
- 6 tbsp flour
- 1 cup semisweet chocolate chips
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Preheat oven to 350°F. Line baking sheets with parchment paper.
Mix everything except chocolate chips in medium bowl until smooth. Stir in chocolate chips. Batter will be sticky and wet.
Scoop 1/2 tablespoon dough and place onto cookie sheet, space about 3 inches apart. Make sure to keep the cookie balls very small as they will spread a lot when baking.
Bake cookies about 9-10 minutes. Careful not to overbake or else cookies become more hard than chewy. Leave cookies on sheet to cool and set.