Double Chocolate Valentines Cookies
Thick, chewy double chocolate cookies with slightly crisp edges and extra large scoops of chocolate chips plus pink and red M&Ms. The ultimate Valentine cookies for sharing!
Ingredients
- 1 cup butter at room temperature
- 1 cup granulated white sugar
- 1 cup packed brown sugar light or dark
- 2 large eggs
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 and 1/3 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 and 1/2 cups seasonal M&Ms regular or mini
Instructions
- In a large bowl or bowl of an electric mixer, beat the butter, white sugar, and brown sugar together on medium-high speed until they are creamed together and light and fluffy. Add the eggs, milk, and vanilla extract, then scrape down the sides of the bowl and beat again on medium-high until evenly mixed.1 cup butter, 1 cup granulated white sugar, 1 cup packed brown sugar, 2 large eggs, 2 Tablespoons milk, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add these dry ingredients to the butter-sugar mixture and beat on low speed just until combined.2 cups all-purpose flour, 1 and 1/3 cups unsweetened cocoa powder, 2 teaspoons baking soda, 1/2 teaspoon salt
- Add the chocolate chips and M&Ms, and stir in by hand.1 cup semi-sweet chocolate chips, 1 and 1/2 cups seasonal M&Ms
- Chill the dough for about 2 hours. If you leave the dough in the refrigerator for 3 hours or more, plan to let it rest at room temperature for 15-20 minutes to make it easier to scoop and roll. (See note about an option to scoop, then chill the cookies.)
- When ready to bake, preheat the oven to 350 degrees F and line large baking sheets with parchment paper or silicone mats.
- Scoop the dough into portions of roughly 1.5 Tablespoons each, then roll into smooth balls and arrange 2-3 inches apart on cookie dough sheets. Bake for 11-12 minutes, until the edges are set but the centers are still soft.
- Press extra chocolate chips and M&Ms into the cookie tops immediately after removing from the oven, if desired for looks. Let cookies cool for 5-10 minutes on the baking sheet, then transfer to a wire rack to cool completely. Enjoy!
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Notes
- Store cookies tightly covered at room temperature for 3-4 days.
- If you prefer, you can scoop and roll the cookie dough into balls prior to chilling. Place the dough balls on a plate or baking sheet, chill for 2 hours, then bake as directed.
- Dough balls can also be frozen for up to 3 months and baked from frozen, adding 2-3 minutes to the baking time.
- Recipe slightly adapted from Sally’s Baking Recipes (adding M&Ms, adjusting chill time and yield based on my experience).
Nutrition Estimate
Calories: 187 kcal, Carbohydrates: 26 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 6 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 3 g, Trans Fat: 0.3 g, Cholesterol: 28 mg, Sodium: 169 mg, Potassium: 119 mg, Fiber: 2 g, Sugar: 16 g, Vitamin A: 210 IU, Calcium: 21 mg, Iron: 1 mg