A rich chocolate cookie that is easy to make, and irresistible to chocolate lovers.
Ingredients
- 1 cup butter
- 0.75 cups light brown sugar
- 0.75 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2.75 cups all-purpose flour
- 0.33 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.75 cups semisweet chocolate chips
- 0.75 cups milk chocolate chips
- 0.5 cups white chocolate chips
- 7 chocolates hard candies , crushed
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Mix in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa powder and baking soda; stir into the butter mixture until well blended. Mix in the semisweet chocolate chips, milk chocolate chips, white chocolate chips, and crushed candies so they are evenly distributed. Drop by heaping teaspoonfuls onto ungreased baking sheets.
-
3
Bake for 6 to 8 minutes in the preheated oven, or until tops are no longer shiny.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Baked Penne with Italian Sausage
This baked penne pasta recipe makes a hearty, filling meal that's full of flavor!
Crawfish Pistolettes
Pistolette bread is fried and then stuffed with a delicious, cheesy, crawfish mixture! To reheat, place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.
Cassandra's Yummy Lamb Chops
This dish is absolutely superb! I've always loved lamb and I bought it at the store not knowing what to do with it so I used my imagination. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice.