Life isn’t leaving a lot of time for the site anymore. It’s sad as I love this platform. Taking care of a small baby all the time doesn’t leave much time for other things. When we’re not taking care of her because she’s sleeping, then we’re trying to sleep or eat or just veg. I’ve got a lot of recipe ideas sitting in a note document on my phone. There are a few recipes that have been prepped and are waiting to be written up. This one was one of those. We’ve already eaten all of the cookies. I shot the pictures in the same week that I made the cookies. I love the pictures and didn’t feel the need to edit them so I don’t have that as an excuse to delay.

These cookies actually worked far better than I had planned. We didn’t want just another chocolate cookie. We were looking for something that was more fudgy, moist, and rich, yet well balanced and not just bitter. As I’ve learned things through the last 2 years I knew that when making brownies one of the easier way to make them fudgy is to add eggs. There’s no reason that can’t work for a cookie. I added another egg and that worked perfectly. It brings the proper amount of moisture to the cookie given them a wonderful texture. The added moisture and protein allows them to be moist and chewy while still holding together, though just slightly crumble. There’s dark chocolate cocoa powder in the recipe. It brings a deep chocolate flavor, but it doesn’t make them bitter. The addition of the white chocolate chips bring pockets of sweetness to help reduce any bitterness. They’re great little sweet bombs when you bite into them. Dark chocolate M&Ms add another layer of chocolate to the complexity. The M&Ms really add an interesting texture due to their candy coated shell. The little bit of bite pulls the flavor and textures together.

As much as I love these cookies the best part was making them together. This is the first batch of cookies that we made as a family. Our little girl was all bundled up into mom. Her little eyes taking in everything. She was so engaged. Little O is growing so fast. As hard and exhausting as it is to have her it makes it all worth while to watch her engage and giggle. Thank you to my wife and little girl for all of your love and support.

Ingredients

• 1 Cup unsalted butter

• 1/2 Cup dark brown sugar

• 1 Cup granulate sugar

• 3 large eggs

• 1 teaspoon of vanilla

• 1/2 Cup Dutch processed cocoa powder - do not substitute with unsweetened cocoa powder

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 Cups All Purpose Flour

• 1 1/2 Cup white chocolate chips

• 1 1/2 Cup dark chocolate m&ms

Instructions

1. Pre-heat the oven to 350 degrees.

2. Rough chop the dark and milk chocolate bars and set aside.

3. In the bowl of your stand mixer cream the butter, brown sugar, and granulated sugar until light and fluffy. This should be 2 - 3 minutes.

4. Add the eggs and vanilla and mix until incorporated.

5. In a separate bowl whisk together the flour, salt, baking powder and dutch processed cocoa powder.

6. Add the dry ingredients slowly to the wet ingredients while mixing on low.

7. Add the chopped chocolate, chocolate chips, and mint chips.

8. Mix slowly until evenly distributed.

9. Drop the cookies by 1 1/2 Tablespoon onto a baking sheet.

10. Bake each batch on the middle rack for 12 minutes.

11. Remove and let the cookies sit on the pan for 2-3 more minutes.

12. Remove from the pan and let them cool completely on a cooling rack.

13. If you’re me you won’t wait and you’ll burn your mouth eating one or two of them. It’s totally worth it I promise. Store in an air-tight container. It makes about 4 dozen.

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