Milk Chocolate Cookies
1 cup all-purpose flour
1 1/4 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
12 ounces milk chocolate coarsely chopped (this is the chocolate you add to the dough)
6 ounces milk chocolate chunked
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
Preheat oven to 325.
Line two large baking sheets with parchment paper
Whisk together flour, cocoa, baking soda, and salt; set aside
Melt 6 ounces of chocolate with the butter. Let it cool slightly
Combine sugar, eggs and vanilla is the bowl of mixer, gradually add melted mixture. Mix on medium till well combined. Reduce speed and add flour mixture. Fold in chocolate chunks
Using a medium cookie scoop, drop on the prepared pans, spacing about 2 inches apart.
Bake until cookies are flat and surface cracks, about 18 minutes.
Cookies will be soft. Let them cool about 3 minutes on the pan, then remove to wire racks to cool completely.
Cookies can be stored in an airtight container for three days at room temperature. They won't last that long.
I added chunks of milk chocolate bunny, white chocolate bunny, dark chocolate bunny and some chopped dark chocolate covered almonds. It is a chocolate overload!
Before the warmth of the oven
What they look like waiting to be eaten! Lon has pronounced them yummy. No, mom, they are not yummy, they are AWESOME