So I know it hasn’t been that long since I rambled about nutella. And I know that the last time I didn’t just use nutella once in the same recipe, nor twice. It was three times (Yes, because how else would you get nutella cupcakes stuffed with ferreros and nutella frosting?). And yet here I am with another recipe. Our love for each other isn’t special, I know a lot of people out there share the same passion for chocolate-y spread. Our love isn’t secret, I’ve been known to eat spoonfuls of the stuff in front of small crowds. It isn’t fleeting either, I have always loved it and always will. It isn’t moderate…and I don’t need to explain that bit. The one thing our love is, is delicious. Because yes. That’s what nutella is and there’s no amount of elaborate words I or anyone else could say to explain it better. So why not channel that delicious love into a thin, crispy cookie? The kind you put on a scoop of vanilla (or chocolate) ice cream. The kind you store in a tin and when you open it you say “only one” but they’re so thin and crispy that you end up having three (or four). Yes, that kind of cookie. Because apart from being delicious, nutella is so incredibly versatile. From creamy to crispy and all the colors in the rainbow in between. So here’s another recipe for all you nutella nuts (no pun intended) out there. Read more to find it.
Cripsy nutella thins
110 grs nutella
60 grs butter, room temperature
1/3 cup sugar
1/2 cup flour
2 tbsp cocoa powder
1/3 tsp salt
1/3 tsp baking powder
Preheat the oven to 340ºF and prepare a baking sheet with a silicon mat.
Sift together all the dry ingredients.
In the bowl of your mixer using the whisk attachment, mix together the sugar and butter until lighter in color and fluffy, about 5 minutes. Add the egg and whisk for another minute. Slowly add the dry ingredients while the machine keep whisking. Once fully incorporated add the nutella and mix well. The batter should be fairly firm, enough so you can form small 2 cm balls (about 3/4 of an inch) with your hands*. Place the balls on the silicon mat, leaving a generous 3 cm (or a full inch) among them, the cookies will spread out to become very thin. Bake until you can see the tops are dry (around 15 minutes) or you see a slighly gold coloration around the edges. Cool on a wire rack and store in an airtight container.
*You can also pipe out the balls using a bag and a wide tip, just flatten the pointy tops with your finger once you’ve finished piping all the batter.