Are you having a terrible day? Papers due? Roof leaking? Did you forget to buy milk and now you're forced to eat dry cereal for breakfast? Is it Tuesday? Basically, what I'm saying is you need to find some excuse to make these deliciously indulgent cookies. I made them a couple of weeks ago to mitigate the damage of a particularly hellish week and they disappeared fast. The trick to these is mixing a hazelnut chocolate bar right into the batter so it melts as the cookie bakes. Oh, and big, fat Ghirardelli milk chocolate chips.
Ingredients
2c Flour
3/4c Butter (Softened)
1c Brown Sugar
1/3c Sugar
1/2tsp Baking Soda
2 Eggs
1/2tsp Salt
1 Chopped Hazelnut Chocolate Bar
3/4c Dark Chocolate Chips
3/4c Milk Chocolate Chips
1/2c Mini Semi-Sweet Chocolate Chips
1/2c White Chocolate Chips
OVEN: 350F
BAKE: 10-11min
YIELD: 2.5 Dozen (Large Cookies)
1. In a standing mixer, cream together the butter and sugars until fluffy.
2. Mix in the eggs, salt, and baking soda
3. Mix in the chocolate
4. Add in flour by quarter-cups until it's all integrated.
5. Stir in the four different types of chocolate chips.
6. Refrigerate for at least twenty minutes, then bake up on a cookie tin lined with parchment paper.
Get ready to lose your self control, these are worth it.
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