Six Depot Chocolate-Hazelnut and Sea Salt Cookies

sixDepotChocoCookie

By Principal Baker Sascha Woolfe
SIX DEPOT CAFÉ
West Stockbridge
SixDepot.com

1 egg
2 tablespoons brown sugar
1–2 tablespoons Six Depot espresso, finely ground, to taste
½ cup + 1 tablespoon all-purpose flour
1 cup Nutella (hazelnut/chocolate spread)
Six Depot sea salt, coarsely ground

Yields 1½ to 2 dozen cookies

Combine egg, brown sugar, espresso and flour.

Add Nutella and stir until well incorporated.

Refrigerate mixture for 10 minutes, then spoon about 1-teaspoon-sized balls onto oiled parchment/baking sheet.

Bake at 325° for 8–10 minutes; remove even if centers look a bit underdone. This will result in the chewiest, loveliest texture.

Sprinkle generously with sea salt while still hot.

Wait until cool, then devour.

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