Chocolate Cookies N’ Cream Cookies

choco cookies STS

Chocolate Cookies N’ Cream Cookies

Yield:  2 dozens


6 ounces (1 and 1/2 cups) all-purpose flour

1 ounce (1/4 cup) cocoa powder

1 tsp baking powder

1/2 tsp kosher salt

3 ounces (scant 1/2 cup packed) dark muscovado sugar (can substitute dark brown sugar)

5 ounces (scant 3/4 cup) granulated sugar

4 ounces (1 stick) unsalted butter

1 ounce unsweetened chocolate, melted (zap it in the microwave in 30 second increments)

1 tsp pure vanilla extract

1 large egg

3 and 1/2 ounces cookies n’ cream chocolate, chopped

  1. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
  2. In the bowl of an electric mixed fitted with the paddle attachment, cream together the butter and sugar for 5 minutes. Add in the melted chocolate and vanilla and beat until combined. Add in the egg and beat for a few more minutes until light and fluffy. With the mixer on low, add in the flour mixture and the cookies n’ cream pieces and mix to combine.
  3. Cover the bowl with plastic wrap and refrigerate for at least an hour and a half.
  4. When ready to bake, preheat oven to 350 degrees. Line a few baking sheets with silicone baking mats or parchment paper.
  5. Using a medium cookie scoop (1 and 1/2 tbsp-sized), scoop the dough an inch or two apart onto the prepared baking sheets.
  6. Bake for 10 12 minutes. Allow to cool for 5 minutes of the sheets before removing to a wire rack to cool further.
  7. Store cookies in an airtight tupperware.

source: spachethespatula


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