Dark Chocolate Cookies
- 1 cup unsalted butter, cold and cubed
- 1 cup Imperial Sugar Light Brown Sugar
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup dark cocoa powder (like Hershey’s Special Dark)
- 2 eggs
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/2 cups all-purpose flour*
- 2 cups orange candy coated chocolates (such as M&M’s or Reese’s Pieces)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Using a paddle attachment, mix butter and both sugars. Continue mixing on medium speed for 2 more minutes until light and fluffy, scraping sides of bowl as necessary. Add in cocoa powder until evenly mixed.
- With mixer still on medium, add eggs, vanilla, baking soda, and salt. Mix for 1 minute until smooth. Scrape sides of bowl making sure everything is incorporated.
- Turn mixer to low and add in flour, mixing until just combined and stir in orange candies.
- Using a large (3 tablespoon) cookie scoop, drop dough onto prepared baking sheet.
- Bake for 9-11 minutes until edges are set. Centers might seem under-baked, but this is fine.
- Allow cookies to cool for 3 minutes on cookie sheet and transfer to a wire rack to cool completely.
Store airtight at room temperature for up to 3 days for best freshness. Freeze airtight for up to 60 days. Thaw at room temperature.
Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.