If you're a serious chocoholic, get ready to have your mind blown by the best death by chocolate cookies you have ever tasted.
Recipe by Shanna Mallon on November 24, 2018
Prep time: PT10M
Cook time: PT15M
Total time: PT55M
Rating
5 stars ( reviews)
Keywords
death by chocolate, chocolate, chocolate cookie, holiday baking, Christmas
Ingredients
8 oz semisweet chocolate chips
1/4 cup unsalted butter, cubed
3/4 cup packed light brown sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
4 oz dark chocolate chips
4 oz milk chocolate chips
Categories
Cookies
Cuisine
Dessert
Steps
Melt the semi-sweet chocolate chips in a double boiler, or the microwave.
In a large bowl, combine the melted chocolate with the butter, brown sugar, eggs, and vanilla until smooth. Cool the mixture for 15 minutes, until room temperature.
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Stir into the wet mixture.
Add dark and milk chocolate chips, and stir to combine.
Spoon onto cookie sheets lined with parchment paper or silicone mats. Chill for 30 minutes.
Preheat oven to 350°F. Bake for 12-15 minutes, or until puffed and set to touch.
Cool for 1-2 minutes on the baking sheets before transferring to wire racks to cool completely.
Nutitrion
Serving Size: 1 cookie
Calories: 176 calories
Carbohydrates: 23.7 g
Protein: 2.5 g
Fat: 8.8 g
Saturated Fat: 5.3 g
Trans Fat: 0 g
Cholesterol: 28.9 mg
Sodium: 32.2 mg
Sugar: 19.8 g
Reviews
Sherry on 2021-11-11 (5 stars): My cousin made these and I still dream about them! What brand of chocolate chips do you use? I asked her but she couldn't remember and I am sure it makes a difference. Would appreciate any recommendations from you, since it is after all your recipe.
Toni Jones on 2024-02-13 (5 stars): Yes, you do use 2 eggs. I got this exact recipe from somewhere else long ago and they are delicious. My tweak is to add 1 teaspoon of instant espresso coffee to the flour. This ramps up the chocolate flavor. I prefer all semisweet chocolate so that's how I make mine. I add 1 1/2 cups toasted walnuts or pecans. My recipe also calls for spreading batter into a lightly greased 13 x 9 pan, and baking at 350° for 15 minutes. Cool completely before cutting into small squares.
Petunia53 on 2024-12-09 (5 stars): I was thinking that I rarely have room in my fridge to put a whole cookie sheet of unbaked cookies in my refrigerator to cool, so I’m glad to hear that you just cooled the batter first and it still worked out well.
