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Recipe courtesy of Ree Drummond

Chocolate Overload Cookies

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  • Level: Easy
  • Total: 1 hr 50 min (includes chilling and cooling time)
  • Active: 30 min
  • Yield: 24 cookies
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  1. Line two baking sheets with parchment paper.
  2. Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
  3. Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
  4. Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
  5. When ready to bake, preheat the oven to 350 degrees F.
  6. Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.

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