These super-easy, fast-baking cookies come together in less than 15 minutes.
Keep mixer on low. Over-mixing these cookies will make them chewy.
Using a cold egg is okay in this recipe, because the stand mixer will quickly bring it to room temperature!
No leavening agent required. The chocolate hazelnut spread and flour combined with one egg come together in the oven in 10 minutes.
Recipe by Fabio Viviani
Yield: 12-18 cookies, depending on scoop size
1 cup chocolate hazelnut spread, like Nutella
2 tbsp. brown sugar
¾ cup flour
coarse sea salt
Preheat oven to 350F.
In an electric mixer with the paddle attachment, combine Nutella, brown sugar, and egg.
Mix on low speed, until blended.
Slowly add the flour and mix just until a dough is formed. Do NOT over-mix.
Scoop cookies onto a sheet tray lined with parchment paper. Top each with a sprinkle of sea salt.
Bake for 10 minutes.
Cool cookies before removing from sheet tray.
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