I kept seeing this cookie recipe in the blogosphere and like any good baking sheeple, I wanted to try it. Funny thing is, I'm indifferent to Nutella. I like baking with it (as evidenced by the hefty two-pack I keep buying at Costco) but I don't go into raptures over it. I've never eaten it right out of the jar and I don't spread it on bread or eat it "straight". I just bake with it. I'm the same way with peanut butter. However, if you are a nutella fan, you might like to try these cookies since nutella is the star ingredient. It's pretty much nutella fudge in cookie form. I like the salty sprinkles since it offset the sweetness of the cookie.
I've been baking so much lately that I think I'm starting to lose my sweet tooth. As in, sweets do not send me into raptures right now. Which is a little worrisome if you're a baker. I'm hoping this will pass. Because by definition, temporary insanity is supposed to be temporary, right?
1 cup nutella
2 tablespoons brown sugar
1/2 cup flour + 1 tablespoon
coarse sea salt for sprinkling (I used fleur de sel)
- Preheat oven to 350 degrees F.
- Combine all ingredients besides salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.
- After 10 minutes roll dough into approximately 1-inch balls, place on ungreased baking sheet at least two inches apart and bake for 8-10 minutes. Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.