Holy Chocolate, Batman! These babies rock! You gotta REALLY like chocolate though! Just as I presumed, they aren't "sweet" - they are more like a "death by chocolate" (if you've had it, you know exactly what I mean...). They are a balance between the taste of a good dark chocolate and a velvety rich chocolate. I was a little worried they would be too bitter for my kids , so I used Almond Joy instead of Mounds AND I mixed in some Milky Way bars too. When I tasted them (fresh out of the oven, ooey and gooey!), I thought my kids would only be able to eat one. I poured up 3 tall glasses of milk (for my 3 most HONEST critics...) and they all ate 3 cookies! They loved them! They told me they are their new favorite cookie. I baked them to take in to their teachers tomorrow - so I'll see how they pass the school taste test! I highly recommend you give this recipe a try, esp. if you like dark chocolate or prefer things that are not overly "sweet". Sweet or not - I LOVE all chocolate! Enjoy
Chunky Chocolate Gobs
These ultrachocolate cookies are, hands down, some of the best ever to come through our test kitchen.
More From Oxmoor House
Other: 30 Minutes
- 3/4 cup unsalted butter, softened
- 1/3 cup butter-flavored shortening
- 1 cup granulated sugar
- 2/3 cup firmly packed dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups cream-filled chocolate sandwich cookies, coarsely chopped (16 cookies)
- 3 (1.75-oz.) Mounds bars, chilled and chopped
- 1 to 2 cups semisweet chocolate morsels
- Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes.
- Drop dough by 1/4 cupfuls 2" apart onto baking sheets lined with parchment paper. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.
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