Have you had your 'chocolate fix' today? These mouth-watering mega, soft and chewy chocolate cookies will do the trick! 4 kinds of chocolate - A chocoholic's dream come true!
Author: Kim Lange
1cupsemi-sweet/dark chocolate chips
1 1/4cupsall-purpose flour
1/4cupunsweetened cocoa powder
1/2cupfirmly packed light brown sugar
2tablespoonswhipping cream or milk
3/4cupsemisweet chocolate chipsI used Ghiradelli semi-sweet
3/4to 1 cup m&m's + m&m's for tops of cookiesabout 1 1/2 cups
Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper and set aside.
In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and butter for 15 second intervals until just melted, whisking in between each increment, until butter and chocolate are melted and mixture is smooth. Set aside.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt and set aside.
In another bowl whisk together the eggs, sugars, cream or milk and vanilla. Add in microwave chocolate and mix well.
Start adding in the dry ingredients into the wet ingredients, and stir until combined.
Fold in the chocolate chips and 1 cup of m&m's into the batter, stirring until everything is just combined. Let dough sit for 5 minutes before scooping.
Using a 1/4 cookie or ice cream scoop, Scoop up 6 cookies onto each of the baking sheets or use small scoop and place 12 on baking sheets. Add M&M'S to the tops of the cookies, pressing down slightly.
Bake for 15 -17 minutes for larger cookies and 12- 14 minutes for smaller cookies.Let cookies cool before transferring to baking rack or counter.Enjoy!Seal cookies after they have cooled. Freeze up to 3 months or will keep up to 5 days.
Makes 12 Mega Cookies
For thicker cookies, you can refrigerate dough for 10-15 minutes, but you will have to add a minute or two on to the baking time.