Hi everyone…my name is Mrs Kringle and I’m a chocoholic. Whether it’s holiday time, spring time, “that” time or Tuesday…it’s always a good time for chocolate!
These cookies satisfy that chocolate craving in ways you can’t even begin to imagine! Click the video for step by step instructions on how to make one of my most requested cookies from family and friends!
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Ingredients
- 3/4 cup (170g) butter, softened to room temperature
- 3/4 cup (150g) sugar
- 1/2 cup (165g) light brown sugar, packed
- 1 tsp vanilla extract
- 2 eggs
- 1 3/4 cup (219g) all purpose flour
- 1/2 cup (43g) Valrhona Cocoa Powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (240g) chocolate chips of your choice (or mix 1/2 cup of chips and 1/2 cup of chunks)
- Mini Rolos, Mini Reese Cups, Hershey Kisses to stuff cookies (optional)
Tools needed:
- Mixing bowl(s)
- Large spoon or silicone spatula
- Cookie sheet(s)
- Parchment paper/silicone baking mats
- Small cookie scoop or regular spoon (flatware)
- Wire baking rack
Instructions
- Preheat the oven to 375 degrees
- In a large bowl, beat together butter, sugar, brown sugar and vanilla until creamy.
- Add eggs and beat well.
- In a separate bowl, stir or sift together flour, cocoa, baking powder, baking soda and salt.
- Gradually add the flour mixture to the wet ingredients until blended.
- Fold in chocolate chips.
- Using a small cookie scoop or spoon, scoop out dough and place onto parchment paper or silicone mat lined cookie sheet 2” apart.
- If you are going to stuff them with candies, make a small well inside the dough ball with your finger and place candy inside.
- Cover the whole candy up well with dough or you’ll risk having it melt out during the baking process.
- Bake for 7 minutes or until the edges are set.
- Allow to cool for 5-10 minutes on the cookie sheet before carefully transferring to a wire rack to cool completely.
© 2024 Mrs Kringles Kitchen
