These triple chocolate cookies are perfect not only for Valentine’s Day, but also for everyday. Bake a batch and keep them in your cookie jar so that you can snack on them any time you want to. I usually keep a lot of cookies on my cookie jar just for my sons. I can serve them a cookie each for their snack and they will be satisfied as long as there’s milk to go along with the dessert!
One of our friends over at Shugary Sweets has this to say about the recipe:
“Chewy Chocolate Cookies filled with Chocolate Chips and Cocoa Nibs. The ultimate chocolate experience!”
You don’t have to convince me! I already fell in love with these at first sight. Now all I have to do is wait for my husband to make these for me. Thank you, Shugary Sweets for this amazing dessert recipe!
Ingredients
- 1 cup Land O Lakes unsalted butter, softened
- 3/4 cup Domino granulated sugar
- 1 cup Domino light brown sugar, packed
- 2 tsp McCormick vanilla extract
- 1/2 tsp kosher salt
- 2 large Eggland’s eggs
- 2 cup Gold Medal all-purpose flour
- 1/2 cup Hershey’s unsweetened cocoa powder
- 2 tsp Clabber Girl baking powder
- 12oz Toll House milk chocolate morsels
- 1/2 cup TCHO cocoa nibs
Instructions
- Beat butter with sugars in a large mixing bowl until smooth and creamy. Add vanilla, salt and eggs. Beat in flour, cocoa powder and baking powder. Fol in chocolate morsels and cocoa nibs.
- Drop cookies by large tablespoon (I use a 2Tbsp cookie scoop) onto a parchment paper lined baking sheet. Bake in a 375 degree F oven for 8-10 minutes. Remove and cool on pan for 3 minutes. Cool completely on a wire rack. Store cookies in a airtight container for up to one week.
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Quick Tip: Serve with a glass of milk.
Thanks again to Shugary Sweets for this amazing recipe.
