Thank you Thick and Chewy Chocolate Emergency Cookies! You came to the rescue! It’s been one of these weeks… Ughhhh!!!! Have you been there? When it rains, it pours, kind of week?
You have deadlines, everything is on track and then “BOOM!” You have to deal with multiple people to try to fix your technical problems and not sure any of them can help you, while you fight against time. *deep breaths*
So rather than sulk in the crappiness of each day, I decided to counter-attack my bad days with one of the greatest super powers on the face of earth!
In one word…Chocolate!!!
(Yes it is a super power!)
I’m most productive and creative after a chocolate fix or two. It takes me to a special place called Nirvana.
But I didn’t stop at just one kind of chocolate. I declared an emergency and I baked up these tempting, soft, buttery, girthy, and chewy chocolate chip cookies chocked full of semi-sweet, milk chocolate and dark, dark chocolate! You need these when you’re in crisis or just PMSing for immediate relief!
I just suck it up and go get a big glass of milk and devour these decadent chocolate galore cookies like a big girl and forget all my troubles and woes! It’s what I do.
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These cookies are generously peppered with broken dark and milk Chocolate Candy Bar bits, Ghirardelli Milk Chocolate Baking Chips
There’s even some some mini chocolate chips sprinkled on top and you can make these as chocolatey or not as chocolatey when you add the chocolate chips and bar bits in the last step before baking.
So next time we all stress out, it is written in the stars, we will eat divine, golden brown Thick and Chewy Chocolate Emergency Cookies! Of course, you don’t have to wait for an emergency to bake these up for any ol’ reason. Chocoholics know this!
Thick and Chewy Triple Chocolate Emergency Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 15 tablespoons unsalted butter at room temperature
- 1 cup brown sugar + 2 tablespoons brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon cinnamon optional
- 2 large eggs at room temperature
- 1 cup Ghirardelli Milk Chocolate Chips
- 2 Milk Chocolate Bars oughly chopped or broken up
- 2 Dark Milk Chocolate Bars roughly chopped or broken up
- 1 1/4 cup Ghirardelli 60% Bittersweet Baking Chips
- 1 1/4 cup Ghirardelli Milk Chocolate Baking Chips
- 1 cup mini chocolate chips to sprinkle on tops
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper for the baking to begin!
- Using a mixer, In a large bowl combine the butter, sugars, and vanilla and beat until light and fluffy.
- Add the eggs and beat until combined and let rest for 2 minutes.
- While the wet mixture is resting, in a medium-sized bowl whisk together the flour, baking soda, and salt.
- Add the flour mixture to the wet mixture and mix on medium low until dough comes together.
- Fold in the chocolate candy bar bits and chocolate chips, saving some to press into the top if you want. Otherwise, add in as much as you want.
- Using a large scoop (1/4 cup), scoop out dough and release dough onto prepared baking sheet.
- Bake for 11-14 minutes, or until golden at the edges.
- Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
Notes
For some added texture, add some roughly chopped walnuts.
If you love chocolate cookies, you’ll love these too!
Ultimate Dark Chocolate Chip Toffee Walnut Cookies
OMG! Thick & Chewy Mega ‘Chocolate Fix’ Cookies
OMG! Ultimate Milk Chocolate Cashew Cookies
I agree Kim; Chocolate is a super power, and will take care of whatever ails you! 🙂 I love all the chocolate in these cookies!
Thank you Joanne! Last week required as much chocolate as possible and I couldn’t agree with you more!
I Love chocolate chip pecan cookies, my favorite !! I’ll make these but without the sugar 😊🍫🍘
Thank you!!
i baked these cookies at 375 as stated above, but i found the bottoms were burning quickly. Should i reduce the temp to 350? and if so, how long should i bake them for?
Hi Elle, I have questions? What type of pan were you using and was it dark? They will absorb more heat and therefore more heat will radiate off the surface. Is your baking rack too low to the bottom? Did you use parchment paper? Not sure how big you are making your cookies, but you could reduce the time a few minutes. Maybe chill the dough if it is too warm. You could definitely reduce the temperature, but I would keep a close eye on them after 8 or 9 minutes. Hope something here helps? Let me know if any of these might sound like the issue Elle! I have made these several times and they always come out good.
HI, I used light colour williams sonoma baking sheet, plus parchment and i used the middle rack. The size i used for the cookies were a bit smaller then the 1/4 cup size, which seemed really large for me. i ended up baking the cookies at 350 for around 12 minutes and they came out perfect. Thank you for responding back so quickly..
Yay! I’m so glad that worked out for you Elle. Rock on! Thank you so much for the feedback! 🙂