Chocolate Lovers, this cookie is for you!
These cookies are so easy to make and will satisfy every chocolate craving!
For these cookies, I start with natural unsweetened cocoa powder, then add in milk chocolate chips and my favorite white chocolate chunks. I love the triple effect from the cocoa powder, chocolate chips and white chocolate chunks- it adds an extra depth of richness.
You could also use semi-sweet chips instead of milk chocolate or dark chocolate instead of white chocolate. Seriously, use your favorite chocolate!
Here’s the gist on how to make these Chocolate lover cookies!
CREAM. Using an electric mixer, cream together the butter and sugars. Mix in the eggs and vanilla until smooth.
MIX. In a separate bowl, whisk together all of the dry ingredients. Slowly pour the flour mixture into the wet mixture and mix until just combined. Then fold in the chocolate chips and white chocolate chunks, chill the dough in the fridge for 15-20 minutes.
BAKE. Using a medium cookie scoop, scoop the dough onto a parchment lined baking sheet. Bake in the oven at 350°F for 8 to 10 minutes, or even until edges are slightly crisp and the center is soft.
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spoon & leveled)
- 1/2 cup + 2 Tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1 ½ cups chopped white chocolate bar, 2 bars
- 1 cup milk chocolate chips
In a large bowl using a hand-held or stand mixer, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color.
Beat in the egg and vanilla extract.
In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined.
With the mixer running on low speed, slowly pour into the wet ingredients.
Beat on low until combined. The cookie dough will be quite thick.
Beat in the milk, then the chocolate chips and chunks.
Cover dough tightly with plastic wrap and chill for 15-20 minutes.
Preheat the oven to 350°F.
Line a baking sheet with parchment paper .
Scoop and roll into balls. Arrange 2-3 inches apart on the baking sheets.
The cookie dough is sticky, I like to keep a cup of water next to the bowl and dip the scoop in to help the dough from sticking.
Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Allow to cool completely.