By Principal Baker Sascha Woolfe
SIX DEPOT CAFÉ
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.