Chewy, super duper chocolatey with a slight touch of saltiness is how I would describe these cookies. I intended to boost my tastebuds with something decadent after a week long of cough syrup and soup for the whole of last week (hence the lack of blog posts as well). Moreover, this is an easy recipe perfect for a spontaneous baking as no butter is needed i.e. no need to wait for the butter to soften which is always a plus for me in a baking recipe.
Hope you all had a wonderful weekend with plenty of good food and dessert!
Salted Chocolate Chips & Nutella Cookies
What you’ll need:-
- 1 cup Nutella Hazelnut Spread
- 1/2 cup sugar
- 1/2 all-purpose flour
- 1 egg
- 50g/2 ounces dark chocolate bar, roughly chopped (used Green & Black’s Organic 85% dark chocolate)
- A pinch of salt
- Sea salt flakes (normal salt is fine too!) – to garnish
Preheat oven to 190 degrees Celsius / 375 degrees Fahrenheit. Line a baking tray with parchment paper and set aside. Mix all the ingredients together. Then take a tablespoon of dough and roll into a ball and put it on the parchment paper lined tray (make sure there’s at least 2 inches gap in between as the dough expands quite a bit while baking). Repeat this step for the remaining dough. Then use a fork to flatten the individual ball of dough a little – see Note 1. Bake for 10 – 15 minutes or until the top is slightly tan (and a bit firm to touch). Sprinkle some sea salt flakes (optional). Leave the cookies to cool completely before storage or consumption.
Note 1 – This is not a necessary step as the dough will flatten on its own without pressing the dough the a fork. I have included in the method above as I have done it in the first batch but I skipped this step for the second batch.