Description
Indulge in these rich and decadent Double Chocolate Cookies and Cream Cookies, featuring a perfect blend of cocoa, chocolate chips, and a surprise Hershey’s Cookies ‘n Cream candy bar center. These large, soft-baked cookies combine intense chocolate flavor with creamy cookie bits for an irresistible treat that’s perfect for chocolate lovers.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted cold butter, cut into small cubes
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/2 cup unsweetened cocoa powder (we used Penzeys Cocoa Powder)
- 1 cup cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Add-ins
- 1/2 cup dark chocolate chips (we used Ghirardelli)
- 1/2 cup semi-sweet chocolate chips
- 3 Hershey’s Cookies ‘n Cream candy bars, cut into squares
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside for later use.
- Cream Butter and Sugars: In the mixing bowl of a stand mixer, cream together the cold unsalted butter and both sugars on high for 3-4 minutes until the mixture is light and fluffy. This step ensures a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, mix in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients and Mix: Add the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt to the wet ingredients. Beat the mixture until just combined, being careful not to over-mix to maintain cookie tenderness. Fold in half of the dark and semi-sweet chocolate chips gently with a spatula.
- Chill the Dough: Place the cookie dough in the refrigerator for 15 minutes to chill; this helps prevent spreading during baking and makes handling easier.
- Form and Fill Cookies: Measure 3/4 cup portions of the chilled dough and roll each into a ball. Take a piece of Hershey’s Cookies ‘n Cream candy bar and press it into the center of each dough ball, ensuring it is fully enclosed. Top each dough ball with additional chocolate chips.
- Arrange and Bake: Place the prepared dough balls on the lined baking sheet, leaving approximately 2 inches of space between them to allow for spreading. Bake in the preheated oven for 10-11 minutes, or until the tops are dry and nearly set.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 15-20 minutes to set properly. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Using cold butter helps create a thicker, chewier cookie texture.
- Do not over-mix the dough after adding dry ingredients to avoid tough cookies.
- Chilling the dough is essential to maintain the shape and prevent excessive spreading.
- These cookies are large due to the 3/4 cup scoop size, so plan accordingly for baking space.
- Allow cookies to cool fully for the best texture and ease of handling.
- You can substitute the Hershey’s Cookies ‘n Cream candy bars with your favorite cookie-filled chocolate bars if desired.
