Chocolate cravings are often intense and impossible to ignore. When a handful of chocolate chips fails to suppress your appetite, you’ll be delighted to have these decadent death by chocolate cookies within reach. In this chocolate variation of the quintessential chocolate chip cookie, rich chocolate cookies are studded with regular and mini semisweet chocolate chips. Wash down one (or two!) with a cold glass of milk for a treat. I’m excited to share this recipe with you as part of the Sweet Adventures Death by Chocolate blog hop. Scroll to the end of the post to view more entries!
Death by Chocolate Cookies
2 cups flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
1 large egg
1 large egg yolk
1/2 cup semisweet chocolate chips
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Beat butter, sugars, and vanilla in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and egg yolk until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips; cover and refrigerate 30 minutes.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 minutes or until tops are cracked and almost set. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Yield – 58 cookies (serving size: 1 cookie)
Calories – 76
Carbs – 11
For more Sweet Adventures Death by Chocolate blog hop entries, visit The Hungry Australian!