I’ll spare you some long-winded story about these cookies. Basically, I came across this recipe a while back and made it a little easier to follow. Other than that, all you need to know is that they’re kind of a pain in the ass to make, but totally worth the stack of dishes you end up with.
- 3/4 cup flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3 large eggs
- 1 cup white sugar
- 2 tbsp light brown sugar, packed
- 2 tbsp dutch processed cocoa powder
- 2 tsp vanilla extract
- 1/2 cup (that’s a stick) butter
- 2 1/2 cups semi-sweet chocolate chips
- 1 cup Reese’s Pieces
- Preheat oven to 350 degrees.
- Mix the flour, salt, and baking powder. Set aside.
- Whisk together the eggs, sugars, cocoa powder, and vanilla on high speed until it roughly doubles in size (about 5 minutes). If you’ve got a stand mixer, use it. Why? So you can multitask, son!
- While you’re whisking away, melt the butter and chocolate chips. Use a double boiler. Use a microwave. Use a saucepan. I really don’t care. Just make sure they’re completely melted and thoroughly combined.
- Reduce the mixer to medium and add the chocolate mixture to the egg mixture and—you guessed it!—mix them until combined.
- Reduced mixer speed to low and add the flour mixture. You may need to scrape the sides of the bowl (just like college!) to ensure it is fully incorporated.
- Fold in the Reese’s Pieces.
- Drop batter onto prepared cookie sheets (parchment paper is the bee’s knees). Aim for like 1 1/2 tbsp in size. This batter is a pain to work with, so do your best.
- Bake for 12 – 14 minutes. You’ll know when they’re done when they look all crackily awesome.
- Get snowed in and eat the two dozen you had planned to give away all by yourself.