Remember my husband’s birthday party last weekend? The “featured” dessert was a plate of Spicy Mayan Chocolate Truffles to go with the Mexican Food Fest theme. They were delicious, interesting, and everyone loved them.
However, it was the other plate — of Nutella Chocolate Chip Cookies — that was left completely empty, without even a crumb!
While your guests might think you spent a lot of time on these crazy good, sweet creations, you’ll know that the 4-ingredient cookies only took you about 15 minutes to make!
If you’re not up for a full dinner party, invite a few friends over for dessert — or for a delightful latté-cookie afternoon break.
Invite me! I’ll be there!
- 2 cups Nutella
- 2 egg whites
- ½ cup unsweetened cocoa powder
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Use a fork to blend the Nutella with the egg whites. Once that's fully incorporated, mix in the cocoa flour, followed by the chocolate chips.
- 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 8 to 10 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.