Does anyone else out there prefer cookie dough to an actual cookie? Like, I’ll whip up a big ol bowl of dough and only get about six cookies on the sheet because the littles and me have been ‘taste testing’ the dough to see if it needs a lil more of this (which is doesn’t) or a lil more of that (nope, but just had to be sure… wink).
If you do, hop on into by boat cuz I am always paddling towards that elusive perfect soft cookie recipe. I want a cookie that can hold its shape but still be incredibly moist and soft…. aka doughy. And I want the cookie to stay that way, not dry out to a malt-ball-like consistency after an hour or two.
And by GEORGE! I think I’ve done it with this one! These Nutella Chocolate Chip Cookies are super moist, soft, delish etc so on and so forth the best chocolate chip cookie recipe.
I’ve made to date. Bar none. Hands down. All that and a jar of Crisco. And a major plus, it’s eggless! No more fretting about littles and if they should?/shouldn’t? lick the spoon/bowl/counter/floor during clean-up.
So here we go.
- 2 1/2 Cups Flour
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup Nutella
- 1 1/2 sticks butter
- 2 TB vanilla extract
- 1 ts salt
- 2 ts baking soda
- 1/2 cup chocolate milk
- 2 cups semi-sweet choco chips
Directions: Preheat the oven to 375. Mix all wet ingredients together. Stir in Nutella then sugars, soda and chop in flour. Lastly stir in chips. Do the two spoon drop cookie trick on to a butter greased cookie sheet and pop into the oven for 8 minutes. Pull out and let cool then devour as needed. Which is at least one a day. Or hour.