These ultimate, loaded Patriotic Chocolate Cookies are booming with red, white and blue m&m candies, melty dark chocolate chips and chocolate chunks! Fun and irresistible super-chocolatey cookies perfect for your 4th of July weekend and celebrations!
4 Kinds of Chocolate - Triple YUM!
These ultimate chocolate cookies are just the right chocolate solution when you want to taste pure chocolate heaven. Our decadent cookies are soft and chewy by using a high quality dark Dutch unsweetened cocoa powder. We used Hershey's Special Dark
You can use any unsweetened cocoa powder
We included 2 more kinds of chocolate chips and chunks for paramount chocolate palatability! I love Ghirardelli 60% Baking Chocolate Chips
And lastly, we loaded these with red, white and blue m&m's! They really bring out the "Party In the USA" vibe! Woohooo!!
Ingredients You Need
- unsalted butter
- granulated sugar
- eggs
- good quality Dutch dark cocoa powder, I used Hershey’s Special Dark
- all-purpose flour
- cornstarch
- baking soda
- salt
- chocolate chips. I used Ghirardelli 60% baking chocolate chips
- chocolate chunks, I used Enjoy Life Chocolate Chunks
red, white and blue m&m's
How to Make Loaded Patriotic Chocolate Cookies
- Preheat oven to 350°. Prepare baking sheets
lined with parchment paper or silicone baking mats and set aside.
- Using mixer, beat butter and sugar until it’s very light and fluffy.
- Beat in the eggs on medium-low speed one at a time until well combined.
- In another medium bowl, whisk together the dry ingredients, flour, cocoa powder, baking soda, cornstarch and salt. Add the flour mixture to the butter mixture and combine on low until just combined.
- Add the m&m's, chocolate chips and chunks and combine on low until evenly distributed, being careful not to overmix.
- Using a large cookie scoop, scoop cookies onto a sheet pan lined with parchment paper 2 inches apart from each other. Add extra m&m's, chips/chunks on top if desired!
- Bake cookies for 12-15 minutes, until the edges look set and the top is mostly dry. Cool for 10 minutes on the sheet pan. DEVOUR!
Tips for Best Homemade Triple Chocolate Cookies
- Measure the flour correctly to get tender cookies. Don't pack it, fluff it up with a fork before measuring, or use the spoon and level method.
- How to Store: Store cookies up to 2-3 days in an airtight container. Zap them few seconds in the microwave to get the chocolate chips and chunks all gooey. Even add some ice cream on top for a special, amazing treat! I won't even mention hot fudge too...ha!
- Freezing Instructions for Raw Cookie Dough Scoops: Make the dough and scoop the cookies. Freeze cookie scoops completely on a cookie sheet, then store in a freezer ziplock bag. Bake frozen at 350F° for an extra minute or two.
- Freezing Baked Cookies: Bake cookies and place in freezer in freezer ziplock back or sealed container up to 3 months. Thaw when you want a cookie or 2 or zap them in the microwave!
- Sub the chocolate chips/chunks with peanut butter chips, white chocolate chips, mint chips or whatever chocolate & duo flavors you want!
- We didn't add any vanilla flavoring, but feel free to add some in or maybe some chocolate extract or a teaspoon of espresso powder to go for even more intense chocolate!
These holiday 4th of July cookies are so easy to make and when it comes to chocolate, these cookies will not disappoint!
More Fun Desserts for Celebrating!
- 10 Easy Patriotic Desserts
- Ultimate Chocolate Cookies
- Fudgy Chocolate Chunk Brownies
- Patriotic M&M Party Cookie Bars
- Best Red White and Blue M&M Chocolate Chip Cookies
- Patriotic Fudge & Caramel Party Cake
- Strawberry Chocolate Chunk Brownies
Loaded Patriotic Chocolate Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 2 eggs
- ½ cup dark unsweetened cocoa powder I used Hershey’s Special Dark
- 2 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips. I used Ghirardelli 60% baking chocolate chips add more for tops of cookies
- 1 cup chocolate chunks I used Enjoy Life Chocolate Chunks, add more for tops of cookies
- 1 cup red, white and blue m&ms
Instructions
- Preheat oven to 350°. Prepare baking sheets lined with parchment paper or silicone baking mats and set aside.
- Using mixer, beat butter and sugar until it’s very light and fluffy.
- Beat in the eggs on medium-low speed one at a time until well combined.
- In another medium bowl, whisk together the dry ingredients, flour, cocoa powder, baking soda, cornstarch and salt. Add the flour mixture to the butter mixture and combine on low until just combined.
- Add the m&ms, chocolate chips and chunks and combine on low until evenly distributed, being careful not to overmix.
- Using a large cookie scoop, scoop cookies onto a sheet pan lined with parchment paper 2 inches apart. Add extra m&m's, chips/chunks on top if desired!
- Bake cookies for 12-15 minutes, until the edges look set and the top is mostly dry. Cool for 10 minutes on the sheet pan.
Notes
- Measure the flour correctly to get tender cookies. Don't pack it, fluff it up with a fork before measuring, or use the spoon and level method.
- How to Store: Store cookies up to 2-3 days in an airtight container. Zap them few seconds in the microwave to get the chocolate chips and chunks all gooey. Even add some ice cream on top for a special, amazing treat! I won't even mention hot fudge too...ha!
- Freezing Instructions for Raw Cookie Dough Scoops: Make the dough and scoop the cookies. Freeze cookie scoops completely on a cookie sheet, then store in a freezer ziplock bag. Bake frozen at 350F° for an extra minute or two.
- Freezing Baked Cookies: Bake cookies and place in freezer in freezer ziplock back or sealed container up to 3 months. Thaw when you want a cookie or 2 or zap them in the microwave!
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