Is there anything that this miraculous substance can’t make better? Bacon, perhaps, but that’s only because it doesn’t firm up enough to be able to make Nutella coated bacon bars. Anyway, I finally found a recipe for them and not only does it have Nutella in it, but lots of Nutella and not much else. Seriously. There’s only four ingredients. Two of them containing chocolate.
Nutella Chocolate Chip cookies
2 cups Nutella
2 egg whites
1/4 cup all-purpose flour (see note)
2 cups semi-sweet chocolate chips (I used dark chocolate chips instead)
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Use a 1-1/4-inch ice cream scoop (or teaspoons) to shape the cookies into balls of batter, placing them on the parchment-lined baking sheets as you go. There should be about 15 per sheet, with about 2 inches between them.
Bake in the preheated oven until the cookies are almost dry, about 7 minutes. It’s okay (in fact, it’s great) if they are still a bit doughy — they’ll continue to cook a bit out of the oven. Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack. Cool them at least until they are room temperature before serving.
- If you want to make these gluten-free, use almond meal or unsweetened cocoa instead. It’ll probably make them a little flatter but also crispier, which is also delicious.
- If you make the balls of batter a little bigger (say about 1 inch wide) they’ll turn out taller, but have more of a brownie consistency.
- After tasting far too many of these than my diet would allow, I’ve begun to think that it might be a neat to substitute some chopped nuts or or dried fruit for some of the chocolate chips in order to add a bit of a different taste and cut back a bit on the chocolate overload.
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