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leetakeuchi:

Nutella Chocolate Chip Cookies

Makes about 4-1/2 dozen
Prep Time: 5 minutes
Baking Time: 7 to 9 minutes

• 2 cups Nutella
• 2 egg whites
• 1/4 cup all-purpose flour (see note)
• 2 cups semi-sweet chocolate chips

1. Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper.
2. Use a fork to blend the Nutella with the egg whites.  Once it’s fully incorporated, mix in the flour, followed by the chocolate chips.
3. 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 shees as you go.  There should be about 15 per sheet, with about 2 inches between them.
4. Bake in the preheated oven until the cookies are almost dry, about 7 minutes.  It’s ok (in fact, 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 them to a cooling rack.  Cool them at least until they are room temperature before serving.

Note:

For a gluten-free version of these cookies, add 1/2 cup unsweetened cocoa powder, instead of the all-purpose flour.  They will be a thinner cookie, flattening out a bit more during the baking process.  Still absolutely delicious, though!

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