Recipe for the tastiest chocolate cookies 
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: chocolate cookies.
Guilty pleasure: binge-watching Netflix with a jar of hazelnut spread on the couch and just spooning out half a jar – to the great disgust of the housemates, who feel nauseous just looking at it. To meet them halfway: here’s a divine recipe for what else you can do with hazelnut spread. For example, these deliciously gooey cookies.
INGREDIENTS
200 g flour
60 g sugar
2 eggs
50 ml oil (for example, canola or sunflower oil)
100 g Nocciolata (for vegans: the variant without milk)
10 g baking powder
pinch of salt
I actually do this with Nocciolata, the hazelnut spread from the Italian Rigoni di Asiago, because it’s just delicious stuff. I already knew the Fiordifrutta jams from this company and #nospon, but I’m a fan. They only use the best organic ingredients and skip further additives like colorings, preservatives, or artificial flavors (that’s why you can also buy it at Ekoplaza, Odin, G&W GezondheidsWinkel, and other health food stores).
In addition to the classic, creamy Nocciolata, there is also an intense variant. Instead of milk, this one contains even more hazelnuts and cocoa. Delicious for everyone, but especially for vegans and people with lactose intolerance or allergies.
Here’s how to make the chocolate cookies:
- Preheat the oven to 180°C.
- Put the flour, sugar, baking powder, and salt in a bowl.
- Add the eggs and oil and mix everything well together.
- Stir in the Nocciolata without milk.
- Knead balls from the dough and bake for about 15 minutes in the preheated oven.
Double dipping
Dip the cookies in the Nocciolata (without milk) or stick two cookies together. Double the enjoyment.
Image: Jennifer Pallian Unsplash
