Ingredients
Scale
- 1 cup Nutella (chocolate hazelnut spread)
- 1 cup All-purpose flour
- 1 Large egg
- Optional: A pinch of sea salt for topping
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven warms up, line a large baking sheet with parchment paper or a silicone baking mat. This ensures your cookies won’t stick and makes cleanup a breeze. In a medium-sized mixing bowl, crack the egg and whisk it lightly. Measure out your Nutella and flour so everything is ready to go.
- Add the Nutella and the all-purpose flour to the bowl with the egg. Use a sturdy spatula or a wooden spoon to mix the ingredients together until a thick, smooth dough forms. The dough should be oily enough that it doesn’t stick to your hands. Scoop about one tablespoon of dough at a time and roll it into a neat ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Use the palm of your hand or a fork to slightly flatten each ball. Bake in the center rack of the oven for exactly 10 minutes.
- Remove the baking sheet from the oven. The cookies will look soft, but they will firm up as they cool. Let them rest on the hot baking sheet for at least 5 minutes before moving them. This “carry-over” cooking is essential for that perfect fudgy texture. If you like a sweet and salty combo, sprinkle a tiny bit of flaky sea salt on top while they are still warm. Serve them on a festive platter alongside a glass of cold milk or a steaming mug of coffee.
- Cook Time: 15 minutes