Would you believe me if I told you that you could make the fudgiest, butteriest, most delicious chocolate cookies on the planet without beating butter or chopping chocolate in less than 20 minutes? Probably not. But hopefully by the end of this post, you will.
This morning, I had a cookie catastrophe. Last night, I got home around 10 from a track meet. I walked though the door and flopped into bed (I was still in my racing singlet). I woke up around 11 this morning, and realized that I was meeting my friends Bella and Mimi for lunch at 12! I threw on my leggings, and quickly slopped on some mascara. Then I realized that there were no cookies. :0
I met Bella and Mimi at ballet school in seventh grade. I have tons of great memories with them — gossiping in the locker room, running to Starbucks before barre, and making fun of our ancient Russian instructor behind his back. We used to play a game to see who could pay attention to him the longest (I always lost). The three of us haven’t been together in ages — the last time I saw Mimi I was an 8th grader! This was a really important occasion, and really important occasions call for really good cookies.
Thank god for Nutella.
Thanks to that magical, chocolaty spread, these cookies came together in a matter of seconds — no butter left? Used all those chocolate chips? No problem! I didn’t even need to touch my Kitchen Aid. By the time I finished doing my hair, they were already cooled and ready to eat!
When I came home from lunch, my mom had eaten one of the extra cookies that I left on the counter. She said that they were out-of-this-world delicious, and one of the best cookies I’ve ever made.
Everyone should know this recipe — because you never know when the next cookie catastrophe will strike!
1 cup Nutella
2 tablespoons sugar
1/2 cup flour + 1 tablespoon
coarse sea salt for sprinkling
Preheat oven to 350 degrees F.
Combine all ingredients except for the sea salt in a large bowl until well combined. Place dough in freezer for 10 minutes.
After 10 minutes roll dough into 1-inch balls, place on a parchment lined baking sheet 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.
Adapted from Ambitious Kitchen
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