Thick, rich, and soft, these cookies are the perfect combination of chocolaty flavor! These cookies are delicious. I mean seriously delicious. Make a batch today! You won't regret it!
It's been a minute. I have no idea how time goes by so quickly, but here we are. Where does the time go?
These cookies. These cookies in all their variations have been on repeat in our oven. We've been making a batch of dough and freezing in cookie form to bake off whenever we want them. Or need them.
These cookie are delicious. I mean seriously delicious. They are chocolaty. Soft. And the perfect treat at the end of a long day.
A few notes about these cookies:
The butter and the eggs should be cold. It helps the cookie to keep its structure.
I used both milk and semi-sweet chocolate chips for these cookies, but you could use whatever. You can change up the cookies by changing the mix-ins. I’ve used chopped up Oreos, peanut butter chips, M&M’s, and chopped up Reese’s.
You can definitely freeze the dough for later. Just scoop the cookies out onto a pan, and put the pan in the freezer until frozen. Store them in a Ziploc. When you are ready to bake, remove from the freezer and let sit for about 20 minutes before baking as directed.
Make sure you don't overbake these cookies. They should be just slightly undone when you pull them out of the oven. They will continue to bake on the cookie sheet as they cool.
Make these cookies. These cookies are definitely worth it. I promise you or your taste buds won't regret it!
1 cup cold unsalted butter, cut into cubes
1/4 cup granulated sugar
1 cup brown sugar, packed
2 eggs, cold
1 teaspoon vanilla
1/2 cup cocoa powder (I used a dark cocoa, but you can use whatever)
3 1/4 cup all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
Mix-ins:
1 cup Andes Mints
3/4 semi-sweet chips
3/4 cup milk chocolate chips
Preheat the oven to 375 degrees. Line cookie sheets with parchment paper and set aside.
In the bowl of your mixer, beat butter 1-2 minutes until fluffy. Add granulated sugar and brown sugar. Cream another 3-4 minutes or until light and fluffy, scraping down the sides occasionally. Add eggs one at a time, beating after each egg until fully incorporated. Beat in vanilla.
Add cocoa powder beat until fully incorporated. Add flour, cornstarch, soda, and salt. Mix until just barely combined. Scrape down sides of the bowl. Add most of remaining ingredients (the mix-ins) and pulse to incorporate. You'll want to save a few tablespoons of the mix-ins to press into the cookies for texture on the outside of the cookies.
Divide the dough into 16-20 cookies and form them into balls. Place 8 on each cookie sheet. Press the remaining mix-ins into the tops of the cookies. Bake for 7-10 minutes. They should just be starting turn brown, but still be slightly gooey in the middle. Let cool on the pan for 5 minutes, then transfer to cooling rack to cool completely. Enjoy!
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