Loaded double chocolate chip cookie
Cookies!! Who doesn’t enjoy a nice warm cookie with a cold glass of milk? Definitely not me! Store bought cookies are alright but nothing beats a fresh, out-of-the-oven cookie, they are one of my favorite things to make because of how quick they are, it doesn’t involve too much prep or bake time. This recipe is one of those accidental “sugar-spice-everything-nice-chemicalX” types. (powerpuff girls reference :p in case you didn’t know) I basically kept adding things into the cookie batter and voila!
Makes: 12-13 3″cookies
- 2 ¼ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter (room temperature),
- 1 1/4 cup granulated sugar
- 2 large eggs
- ½ cup Reese’s® peanut butter chips*
- ½ cup crushed daim bar (or heath bar)*
- ¼ cup chopped roasted almonds*
- ½ cup chocolate chips* (semi-sweet or milk chocolate chips)
*increase/decrease amount to preference
- Roast almonds in a pan over low-medium heat, stir occasionally making sure they don’t burn. Once done, set aside to cool.
- Preheat the oven to 350˚F/180˚C.
- Mix the flour, baking powder and salt
- In another bowl, whisk together the butter and sugar until fluffy. Next, add the eggs and whisk again till combined.
- Then add the cocoa powder and mix until it’s completely combined.
- Add the flour mixture to the butter/sugar mixture and then add the peanut butter chips, chocolate chips, crushed daim and roasted almonds (DO NOT add hot or warm almonds, that will melt the dough)
- Use your hands to mix all the ingredients together and form the cookie dough (if the cookie dough is running or melting refrigerate it for 5-10 minutes)
- Once everything is well combined, make balls (around 2.5 inches in diameter) and place them on your baking tray/sheet. Using your hands, flatten the top of the balls just a little and place each cookie at least 1.5 inches apart.
- Bake for 15-20 minutes, the cookies may seem like they are not done but they harden after cooling, so don’t over bake them (it results in a hard cookie).
- Leftover cookies should be stored in an air tight container.