I have another irresistible cookie for you today for week four of 12 weeks of Christmas cookies. This one is a sweet, fudgy, dark chocolate, chewy cookie loaded with creamy chocolate chips and pieces of Butterfinger candy bars.
I bookmarked this recipe in 2009 intending to make it right away, but just never got around to it. I’m so glad I stumbled upon it again. Jenny, Picky Palate, says this is one of her all time favorite cookies and now I know why. It’s rich, super chewy, and double chocolate delicious. Jenny definitely knows how to kick a cookie up a notch.
- 1 3/4 cups flour
- 1 1/4 cups cocoa powder (I used King Arthur Double-Dutch Cocoa)
- 2 tsps. baking soda
- 1/2 tsp. salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 Full size Butterfinger Bars, crushed
- 1 1/2 Cups semi sweet chocolate chips
- Preheat oven to 350 degrees and line cookie sheets with parchment or silpat liners.
- In a medium bowl, combine the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla and mix until well combined.
- Stir in flour mixture until just combine. Then stir in crushed butterfinger and chocolate chips.
- Using a medium cookie scoop, drop by rounded spoonfuls onto prepared cookie sheets. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- (High altitude changes: I reduced the granulated sugar to 3/4 cup, add 1 tablespoon flour, and decreased the baking soda to 1 1/2 teaspoons.
Be sure and check out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bakers baked up for this week.