Today I am going to share a recipe I have baked for my grandchildren. Everybody knows I have an obsession for chocolate. Even though I am on a diet and had promised myself to have a brake for chocolate it was very hard for me to resist these cookies.
So before I packed them I took a small bite and wow!!! Heavenly! Personally for my part it was a pretty fabulous result. It was truly one of the most moist, chocolaty cake-like-cookie that I had ever made. I was delighted how these turned out.
All I can say for these soft, paired cake-like cookies with Nutella filling in between are that they are great no matter what age or purpose. They are perfect for all occasions. Try it!
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1 1/2 teaspoons baking soda
- a pinch of salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 tablespoon unsalted butter, room temperature
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- Nutella spread
Preheat oven to 375 F. Sift flour, cocoa, baking soda, and a pinch of salt into a bowl. In another bowl beat oil, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.
Reduce speed to low. Mix in flour mixture alternating with milk and vanilla, beginning and ending with flour. Drop mounds of dough (about 1 tablespoon each) onto parchment-lined baking sheets, spacing each 3 inches apart.
Bake 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely. Spread Nutella onto the flat side of a cookie. Place another cookie, equal in size to the first, on top of the Nutella, pressing gently. Continue this process until all the cookies have been sandwiched with Nutella.