The impossible peanut butter cookies I discovered on a C&H sugar package and tried over the weekend were such a hit that I decided a couple of days ago to try a chocolate version by replacing the peanut butter with Nutella spread. Nutella is a nut butter, right? It should work beautifully, right? Boo hoo. My Nutella batch were a disaster! They spread out too thin, too flat and were so fragile they broke into pieces even with my tenderest ministrations. But despite the frustration, I was not ready to give up on the idea of a simple Nutella-based cookie so I searched online on ways to correct the problem. Sure enough, I found my answer at Kirbie’s Cravings and it is flour! I am guessing Nutella has a higher fat or sugar content than peanut butter and the addition of flour gives the cookies structure. Boy, this girl, Kirbie, is a genius. The cookies were so moist and fudgy and chocolatey and insanely delicious! I baked them last Monday but had to hold off eating half a dozen until today when I could come home from work early enough to capture natural sunlight for photo-taking. They were still so moist, fudgy, chocolatey and insanely delicious!
- 1 cup Nutella
- ½ cup and 1 tablespoon flour
- 1 egg
- ½ cup chocolate chips
- In a bowl, combine Nutella, flour and egg until well-blended. Stir in chocolate chips.
- Using a small scoop, drop dough two inches apart on an parchment-lined baking sheet. With fingers, gently press down on each dough balls to form round disks.
- Bake in a 350 F oven for about 10 minutes or until cookies are set in the middle. Transfer onto a rack and let cool.