Happy World Nutella Day!!!
As an avid baker, today is an extra special day because I get an excuse to bake and eat exorbitant amounts of Nutella… and then hit the gym before I become diabetic. But really, I used it as an excuse to bake instead of study.
Nutella has a longstanding history, going back to Napoleon’s time in the early 1800’s. During the Napoleonic wars, Turin chocolatiers added chopped hazelnuts to their chocolate in order to stretch their supply during commerce embargoes between Napoleon and the British. Soon, a chocolate hazelnut paste was invented, called gianduia, which became the precursor to the well-known Nutella that we eat today.
Apparently, Nutella is owned by the same company that owns Ferrero Rocher, another hazelnutty treat. And in recent news, France banned a couple from naming their baby “Nutella” because it would supposedly be against the child’s interest. (Yet, in the US, there’s no problem with naming kids “Kale” –> props to anyone who gets the Bachelor reference).
In light of this awesome occasion, which really should be a statutory holiday so that people can take the time to indulge in large spoonfuls of Nutella, I have a recipe for a very simple 4 ingredient Nutella cookie that you can whip up and impress your friends with!
For an extra surprise, sandwich an Oreo between two layers of cookie dough for even more chocolately fun.
Nutella Oreo Cookies
- 1 cup of Nutella
- 1 large egg
- 1/2 cup + 1 Tbsp all-purpose flour
- 1 tsp baking powder
1) Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Whisk together Nutella and egg until completely combined. Then add flour and baking powder and stir until there are no remnants of unmixed flour.
2) Roll 1 Tbsp pieces of dough into balls and place them 2 inches apart from each other to allow them space to spread. You can top them with chocolate chips if you’d like or keep them plain because they’re already pretty sweet.
*Option to seal cookie dough around an Oreo cookie (bake time should be roughly the same as long as the cookie dough layer is kept thin).
3) Bake in the oven for 10 to 12 minutes, or until the top surface of the cookie looks dry. It’s ok if they’re still very soft to touch, they’ll harden naturally while they are cooling. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4) Devour with a cold glass of milk.
Recipe from: http://kirbiecravings.com/2014/05/4-ingredient-chewy-nutella-cookies.html