If I buy a jar of nutella, I will finish a jar of nutella. I will finish it spoonful by spoonful, walking past the kitchen, reading a book, in my pajamas, while I’m ironing….
We could be in a commercial filled with snapshots of my day, with this song playing in the background.
It’s kind of a problem, so I try not to keep in the house on a consistent basis.
However, these cookies are the greatest reason to buy nutella. They are one of my absolute favorites, but because everyone with taste buds loves them, I always pack some up and give them to friends.
No one will ever guess that there are 5 ingredients in these cookies. I am still in disbelief, myself.
However, it’s true. Nutella swoops right in and provides enough chocolate, sugar, and milk to eliminate the need for a laundry list of ingredients. Since they contain no leaving agents (baking soda or powder) and very little flour they are dense, flat and fudgy. If you’re looking for a cakey cookie, this one’s not for you.
When I served these to a professional chef friend of mine, he loved them so much he gobbled up four of them on the spot. He said to me “Did you make a mousse for the base?” I wryly said… “Uh huh.”
I finally folded and told him the secret ingredient. He was shocked.
Bonus? The 1 cup of nutella needed here leaves you with too much to throw out and not enough for a second batch. Believe it or not, the recipe for the remaining nutella is even easier than the cookies:
Prepare yourself by changing out of clothes and into pajamas and cozy socks. Walk into the kitchen, turning on the dimmest light to keep a low profile. Take one spoonful of nutella from jar and eat. Wash spoon and return to drawer immediately to destroy the evidence.
5 Ingredient Fudgy Nutella Cookies with Sea Salt
Adapted From Ambitious Kitchen
MAKES 14-16 COOKIES
½ cup flour (you can also use a gluten free flour blend here with good results)
2 Tablespoons dark brown sugar
1 cup nutella
Fleur de sel, or other flaky salt for sprinkling
Preheat oven to 350 degrees.
Combine all ingredients but salt in a large bowl with electric mixer until well combined. Cover bowl with ample plastic wrap, pressing the wrap against the surface of the dough to ensure no air gets in.
Place dough in refrigerator for 1 hour.
Remove from refrigerator and, using an ice cream scoop or tablespoon to ensure even portioning, roll dough into 1 ½-2 inch balls.
Place on a parchment paper lined baking sheet, leaving at least 2 inches between them.
Bake for 10-14 minutes, depending on size of cookies. Remove from oven, let set up for a few minutes, then sprinkle with salt.
Transfer to a wire rack and let cool completely.
*My Two Cents: If you don’t have fleur de sel, you can grind sea salt over the tops of the cookies. The key is to make sure the grain isn’t super coarse, we’d like to keep everyone’s teeth intact.
* I have made these with a gluten free flour blend with very good results. With such little flour, you can’t even tell the difference!