Chocolate Lovers Dream Cookies

Rich, velvety chocolate is the star of the show in these decadent cookies, packed with not one, but two types of chocolatey goodness. With a perfect balance of crunch and chew, these treats are sure to satisfy even the most intense chocolate cravings.

Prepare to be hooked from the very first bite!

Ready Time

45 mins

Yields

5 servings

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter softened
1/2 cup white granulated sugar
1 cup packed dark brown sugar
2 large eggs
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped milk chocolate or white chocolate chunks

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the semi-sweet chocolate chips and chopped milk chocolate or white chocolate chunks.

Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are set and the centers are slightly soft.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Yield: 5 dozen cookies.

Notes

Make sure to use high-quality chocolate for the best flavor, as it’s the star of the show in these cookies! If using white chocolate chunks, be gentle when folding them into the dough to avoid breaking them up. Don’t overbake – the centers of the cookies should be slightly soft when you remove them from the oven.

If you want a crisper cookie, bake for 14-16 minutes instead.

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.