Recipe for deliciously gooey chocolate cookies
Guilty pleasure: sitting on the couch with a jar of hazelnut spread while watching Netflix, and then simply spooning away at half the jar — much to the housemates’ disgust, who already 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, make these deliciously gooey cookies.
I make them with Nocciolata, the hazelnut spread from Italian company Rigoni di Asiago, because it’s seriously delicious! I already knew this company’s Fiordifrutta jams and #nospon, but I’m a fan. They only use the best organic ingredients and skip additional ingredients such as colourings, preservatives or artificial flavourings. (That’s why you can also buy it at Ekoplaza, Odin, G&W GezondheidsWinkel and other health food stores).
Besides the classic, creamy Nocciolata, there is also an intense variety. Instead of milk, it contains even more hazelnuts and cocoa. Delicious for everyone, but especially for vegans and people with lactose intolerance or a lactose allergy.
How to make the chocolate cookies:
1. Preheat the oven to 180°C.
2. Put the flour, sugar, baking powder and salt in a bowl.
3. Add the eggs and oil and mix everything together well.
4. Stir in the Nocciolata without milk.
5. Shape the dough into balls and bake for approximately 15 minutes in the preheated oven.
Double dipping
Dip the cookies in the Nocciolata (without milk) or use it to stick two cookies together. Double the enjoyment!
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