Salted Nutella Espresso Cookies

Let me give you a little lesson on the most important thing to say in any language (in my humble opinion)

German- Einen cappuccino, bitte

Spanish- Un café con leche, por favor

Italian- Una espresso, per favore

Icelandic- Einn Latte, vinsamlegast

French- Un café, s'il vous plaît

...et une crêpe au Nutella.

Welcome to Europe, that's all you need to know.

Not only are these the easiest made-from-scratch cookies you will ever make, but they also happen to combine two wonderfully European clichés. Nutella and espresso. But can food or drink really be a cliché? I feel like that has an implied negativity and there is absolutely nothing negative about either one of these things. I could seriously eat Nutella by the spoonful, but to save myself, I had to put it into cookie form instead. Not sure why I thought that was any less dangerous. 

Crunchy on the outside, fudgey on the inside, sweet & salty, chocolatey goodness. 

Bon appétit, mein lieber.

Nutella Espresso Cookies with Sea Salt

(adapted from Ambitious Kitchen)

makes 12-14 cookies

1 cup nutella

1 egg

1 tbsp sugar

1/2 cup flour

1 tsp instant espresso powder

sea salt

Preheat your oven to 350º 

In a medium bowl, mix all the ingredients (except sea salt) until thoroughly combined. Put the batter in the freezer for 10 minutes, then remove and roll the dough into 1" round balls. Place them on an un-greased cookie sheet, giving them enough space to spread out.

Bake for 8-10 minutes, pull them out and let them set for a couple minutes. Carefully transfer them to a wire rack to finish cooling. Sprinkle with sea salt and enjoy with a shot of espresso to really wake you up during that post-lunch lull.