I'm not kidding, this is so easy I'll give the ingredients first: 1 Cup Nutella + 1 egg.
This recipe came about because my Nutella Cookies didn't have enough Nutella taste for my obsessive palate. I wanted the taste of "Nutella-on-a-spoon" (you KNOW you know what I'm talkin' about), but in an easy carry-around serving size.
I had made "Easy, No flour, Almond Butter cookies" with just one egg, so maybe this would work too?
It does. Oh, it does.
You know how the best part of a brownie is the chewy edge or crispy top? (They've even made brownie pans that give you more edge because so many of us love that part.)
They've made muffin pans so shallow that all you get are muffin tops (the ones we like to eat, not the ones that are a result of it.)
Well...these cookies taste like brownie edges. They are a hand-held mixture of crispy and chewy. They are "tote-able Nutella". They are dangerous. Some of these I rolled in crushed walnuts (hazelnuts would be fabulous, but I didn't have those in the pantry.) They spread a lot, so be sure to give them plenty of room. Go get your Nutella-fix. It will take you all of 20 minutes.
Crispy Chewy Nutella Cookies:
1 cup Nutella
1) Mix these two ingredients together in a bowl. Be patient - start whisking slowly, then harder until fully incorporated. The batter will be very loose.
2) Drop by small spoonfuls onto a parchment or silpat lined baking sheet. 3) Bake in a preheated 350F oven for 8-10 minutes. ( I turned my pan half-way through for even cooking.)
The less cooking makes them more soft and chewy, the more cooking increases the "crispy". Check it according to your own oven heat and the size of the cookies you make.
**Optional - I didn't get a picture of these, but they were also good sprinkled with powdered sugar, or sandwiched together with cream cheese.
Nutella tote-ables, oh yeah. :D