Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened unsalted butter and packed light brown sugar with an electric mixer (or by hand with a sturdy whisk) until light and fluffy.1 cup unsalted butter, 1 ½ cups packed light brown sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking soda, and salt.¾ cup unsweetened cocoa powder, 1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, resulting in tough cookies. You want the dough to be thick and fudgy.
- Gently fold in the semi-sweet chocolate chips and the chopped candy-coated chocolate pieces. If using nuts, fold them in now as well.1 cup semi-sweet chocolate chips, ½ cup chopped candy-coated chocolate pieces, ½ cup chopped pecans or walnuts
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft. The cookies will continue to cook slightly on the hot baking sheet after you remove them from the oven.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them for up to 2-3 months.
