Triple Chocolate Cookies
We’ve teased these multiple times on our social media and they are finally ready to share with you! three forms of chocolate come together to make a rich cookie that almost has some brownie like qualities.
TRIPLE CHOCOLATE COOKIES
1 c. butter, melted
1 1/2 c. brown sugar
1/2 c. sugar
2 eggs + 2 egg yolks
1 tsp vanilla
1 tsp baking soda
2 1/3 c. flour
1/2 c. unsweetened cocoa powder
2 TBSP cornstarch
1 (1.4 oz pkg) sugar free chocolate fudge instant pudding powder (Approx 1/4 c.)
1/2 c. mini semi sweet chocolate chips -OR- mini M&Ms
OR skip the chocolate chips and M&M’s and gently mix in 15 roughly chopped up original Reese’s peanut butter cups.
In a large bowl combine melted butter and sugars. Using a whisk, mix until smooth. Add eggs and yolks, whisk until all combined. Stir in vanilla. Next add dry ingredients; baking soda, flour, cocoa powder, cornstarch, and instant pudding. Dough will be thick and sticky! Stir in chocolate chips. Personally we like to hand mix these together. You can use a stand mixer, but mix until just combined, we have found to not like the texture if over mixed with a stand mixer.
I do chill my dough before baking. I know this can be a hassle and an extra step that you don’t want to take. I chill mine at least 45 minutes before baking, but up to a day if I’m making them ahead of time. It helps keep the cookies thick in the middle. If you don’t have the time it’s only going to change that the not chilled dough is going to spread out while baking and be a thinner cookie.
Preheat oven to 350°.
Scoop cookies out onto parchment paper lined cookie sheets. Bake for 9-11 minutes. Allow to cool on cookie sheet for 5-10 minutes.
These also freeze really well! I scoop them out into dough balls and freeze. If baking from frozen, bake at 350 degrees for 11-12 minutes. Allow to cool on cookie sheet for 10 minutes.
Something to note is that when I (Anna) make cookies I almost always use a large 3 TBSP cookie scoop. Most cookie scoops are slightly smaller than this ( 1 1/2 TBSP) and cooking time will need to be adjusted slightly.
Double Chocolate Reese’s Chunk Version
Instead of adding chocolate chips and mini M&M’s, I roughly chopped 15 original Reese’s peanut butter cups and gently mixed them into the dough. Best if chilled before baking. Bake them for the same, 350° for 9-11 minutes.
For the top of the Reese’s version I melted ½ cup white chips and 2 TBSP of smooth peanut butter together until smooth. Drizzled over the top of the partially cooled cookies. I didn’t want them hot out of the oven, but still soft enough I could add an additional half of a peanut butter cup on the top.
We are very excited to finally share this recipe with you! This is one that I have had written down for a very long time. I would work on it once or twice then get frustrated and give up for months. A month ago i found it in all my notes and decided that i was going to finish this recipe. now i can move onto something else!
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