Another family favorite for a few years now, these cookies are always are the first to go! They are rich, fudgy, and perfect for the chocolate lovers in your life. Just like the brown butter chocolate chip cookies, the dough can be made ahead and freezes well in an airtight container so you can have fresh cookies on demand. The one important thing with these is not to overbake – since the dough is so dark you won’t be able to tell based on color alone. They should still be soft in the center when you take them out. In my house we always use halved rolos and chocolate chips as the mix-ins, but you can use whatever candy you like! The original recipe calls for butterfingers, so play around with what you already have!
Adapted from Picky Palate
Makes 3-4 dozen cookies, depending on the size
- 1 cup butter
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 3/4 cups flour
- 1 1/4 cups dark cocoa powder (you can also use regular cocoa powder if you do not have dutch process)
- 2 tsps. baking soda
- 1/4 tsp. salt
- 3 cups of candy mix-ins (chopped chocolate bars, chocolate chips, candy, etc)
Preheat oven to 350 degrees and line your cookie sheets with parchment. In a big bowl, mix together the butter and sugars until light and fluffy. One at a time, add in the eggs and vanilla until they are combined. In a small bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in crushed candy mix-ins. Using a medium cookie scoop, drop by rounded spoonfuls onto the lined cookie sheet. (If you are freezing the dough for later, scoop cookies closer together than you would for baking to conserve space. Freeze for an hour or two on cookie sheet before transferring to airtight container in freezer.) Bake for 9-11 minutes, or until done. Allow cookies to cool on baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.