Cookies, Recipes

Triple the Chocolate Cookies

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.

Ingredients

  • 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

Instructions

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. 

Cookies, Recipes

Red Velvet Cookies

Paula Deen’s Red Velvet cookies recipe was the inspiration for this cookie. I absolutely love red velvet cake, it is my favorite! So when I watched Paula Deen make red velvet cookies out of a cake box, I fell in love! 

These cookies are the easiest cookies you will ever make! All you need is 5 simple ingredients and yes, I said a box of cake mix! And the best thing is that this recipe can be used with any cake mix for so many great flavor combinations! Wait to see my Chocolate Peppermint cookies! 

So if you are looking for a soft and tender, beautifully crackled cookie with a white chocolate drizzle, look no more!  

Ingredients

  • 1 (18 oz) box red velvet cake mix
  • 1 (8 oz) package room temperature cream cheese
  • 1 ½ teaspoon vanilla extract
  • 1 egg
  • 1 stick room temperature butter
  • White Chocolate Drizzle
  • 1 cup white chocolate chips, melted 
  • Christmas Sprinkles

Instructions 

Preheat the oven to 350 °F. 

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. 

Beat in the egg, Then beat in the vanilla extract.

Beat in the cake mix. 

Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. 

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.

Place on a parchment paper lined cookie sheet, 2 inches apart. 

Bake for 12 minutes. 

Let cool on wired rack.

White Chocolate Drizzle 

While the cookies are cooling, place the white chocolate chips in a microwave safe bowl, microwave for 10 seconds.

Remove and stir then place back into the microwave for 10 seconds.

Remove and stir until completely melted. Be careful not to overcook the white chocolate!

Dip a fork or spoon into melted chocolate, and let the first large drip (to prevent a large drop) land in the bowl. Drizzle chocolate over the edges and tops of cookies. Sprinkle Christmas sprinkles immediately. Let dry for 15-25 minutes. 

This recipe was inspired and adapted from Paula Deen.