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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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 333
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 173 mg
- Level: Easy
- Total: 1 hr 50 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 333
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 173 mg
Ingredients
Directions
- Line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- When ready to bake, preheat the oven to 350 degrees F.
- 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.
