I can't be trusted around a jar of nutella. So if you're going on vacation, it's best you find a different sitter.
Otherwise you can expect all kinds of crazy.
And I won't be held responsible.
Thanks to Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, today is the 4th annual World Nutella Day. So grab your spoons and get thee to the closest jar.
Nutella Crater Cookies
12 ounces icing sugar
2 ounces cocoa powder
1/4 teaspoon salt
3 egg whites, at room temperature
1 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit.
Whisk together the icing sugar, cocoa powder and salt. Use a stand or electric mixer to beat in the egg whites, one at a time, on low. The mixture will be extremely dry until all of the egg whites have been added, so just do your best. Add the vanilla. Beat on high for 2 minutes. The mixture will lighten in colour as you go.
Drop by heaping teaspoonful onto the prepared baking sheet, leaving lots of room for the cookies to spread as they bake. (I found 8 per sheet was a good number.) Drop a small nob of nutella into the centre of each cookie. Now into the oven.
The original directions suggest a 15-minute baking time, but I would check them after 12 minutes and go from there. Remove from the oven and let them cool on the baking sheets.
Yields around 24 cookies.
Source: Bake Space via How Sweet It Is, adapted by me for World Nutella Day.
Labels: Confections, Cookies