Yep, three ingredients. This cookie dough is more like cookie batter—droopy and loose. That’s what makes the result halfway between a brownie and cookie, with a freeform shape and fudgy center. Just don’t skimp on the crunchy salt on top. Besides adding great texture, it brings out the chocolatey, nutty flavors of the Nutella, and prevents the whole thing from being too sweet. —Emma Laperruque
flaky salt, plus more as needed for sprinkling
In This Recipe
Heat the oven to 350°F. Line two baking sheets with parchment or silicone mats.
Combine the Nutella, flour, and eggs in a mixing bowl. Stir until smooth. The batter will be very slouchy, like a brownie batter—this is good. Use a tablespoon-sized cookie scoop to drop blobs onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops generously with flaky salt.
Bake for 7 to 9 minutes until the tops are domed. Less time for a fudgier center, more time for a cakier one. The best way to determine what’s best for you is bake one cookie, as a test, and base the rest of the cookies on that example.
These are heavenly when still warm served with very cold milk, but hold up well for up to 2 days in an airtight container.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.