When your sweet tooth suddenly attacks and the snow is falling, snack options can seem pretty limited. Never fear, all the fixings for freshly baked cookies could be hiding in your cupboards.
You don’t even need to turn on the oven for these chocolate hazelnut cookies. The Hour team scrupulously experimented with a toaster oven in our test kitchen (read: cafeteria) with smashing success. In less than 10 minutes, these cookies are ready to eat. Does it get any easier than that?
5-Ingredient Chocolate Hazelnut Cookies (makes 10 cookies)
1 cup chocolate hazelnut spread
1 cup flour
1 large egg
½ cup chocolate chips
Splash of milk, if necessary
Combine chocolate hazelnut spread, flour, egg, and chocolate chips in a medium bowl. Mix until combined well. Dough should be slightly stiff and sticky. Add a splash of milk if necessary. Spoon into 1-inch balls and place on a lined baking sheet. Bake for 6-8 minutes at 350 F.