John Myers
Ingredients for 1 servings:
- 50 g sugar
- 1 packet of vanilla sugar
- 60 g oil
- 3 tbsp milk or plant-based drink
- 1 pinch of baking powder
- 1 pinch of salt
- 120 g flour
- 2 tbsp hazelnut spread, e.g. Nutella, Nudossi or similar
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes
can also be baked vegan
Line a baking sheet with parchment paper. Preheat the oven to 180°C (top/bottom heat). Combine the sugar, oil, milk, and vanilla sugar in a bowl and beat with a fork for 2 minutes until fluffy. Add the remaining ingredients and mix with a fork. Knead with your hands until a nice, smooth dough is formed. Spread the dough onto the baking sheet using either an ice cream scoop or a tablespoon, and flatten slightly. Bake in a hot oven on the middle rack for about 8-10 minutes, depending on the size and oven type. Once the cookies start to crack, they’re done. Let the cookies cool on the baking sheet for 5 minutes and then store in an airtight container, preferably in a metal cookie tin. If you don’t want to use hazelnut spread, you can use 20g of cocoa powder instead. These chocolate cookies are crispy on the outside and soft and moist on the inside. I used Nudossi chocolate spread without palm oil for this recipe because it’s not as sweet as other chocolate spreads, but any chocolate spread will do.
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