Who has two thumbs and adds cookie butter to a dark chocolate chip cookie dough? Me, boo. It’s me. This gem of a cookie dough is generously combined with loads of speculoos cookie butter, unsalted butter, cocoa powder, and milk chocolate chips. These Dark Cookie Butter Chocolate Chip Cookies are a giant leap from your regular ol’ chocolate chip cookie. Believe it.
So I went on vacation. You probably didn’t know about it. Apparently I’m not a good millennial. One of those people who takes and posts every single photo – From the moment they board the plane, to the second they land back in the concrete jungle. It ain’t me, babe. I took photos. They’re still on my phone. I had fun. I took so.many.naps. I even got tanned. I’m between a Hershey bar and a cinnamon stick now. I’m relaxed as hell; the kind of relaxed that will last another 2 days.
Did I mention I’m a nervous flyer? I am. I’m that chick you don’t want to sit next to on a plane. Avoid me at all costs. Because I’m kind of crazy. OK, I’m bat-shit crazy when it comes to flying. I know it’s the easiest way to get from point A to B, but if our creator intended for humans to fly, we’d have wings and shit. And we don’t. We have an appendix, a gall bladder, a spleen, and a tailbone we no longer need because evolution was all, you don’t need this shit. And I’m pretty sure these body parts were all meant for ground travel or digesting rocks. I think. I ‘m not sure. Though I’m pretty sure the tailbone was meant for ground travel, or at the very least smacking someone hard in the face with. On the ground. Not in the sky.
So, yah. Nervous flyer. Turbulence makes me hyperventilate, even though turbulence is technically a speed bump in the sky. Still scares me. I’m still gripping the seat like the plane will break in half and I will be flying out at a million miles per hour. I think if those oxygen masks descended over some mistakenly pressed button, someone will need to pull the paddles and perform some serious CPR on me. Or stand in line and slap me out of hysterics like the movie Airplane!
Once I’m on the ground I applaud like a good Dominican and try not to think of flying ‘till it’s time to fly again. But yah. If you see me on your plane, either avoid me or hand me a couple of valiums.
Now I’m back and I baked you some cookies.
‘Member that time I went to Trader Joes and purchased a crap-load of cookie butter? I ate some. Like a lot. Cookie butter is straight up crack. Why isn’t the DEA up on this shit?
Anyway, I felt cookie butter would make a perfect chocolate chip cookie. And since I have all this extra melanin, I thought my cookies should too.
This dough? Easy to make. The cookie butter is mixed with regular ol’ unsalted butter. Flour is mixed with cocoa powder to make it all dark and whatnot. It all comes together and folded with milk chocolate chips.
I allowed the dough to chill for a while. Cookie butter doesn’t melt in the same way as Nutella and peanut butter. It melts very fluid. So chill the dough. Like, please. Don’t come complaining if you didn’t. I warned you. The cookies are left underbaked. Always because nothing makes me happier than a gooey cookie.
Shiiieeeet. A sista’ is still trying to lose the 20 pounds she gained in 2014 and these cookies are making it hella hard. You can eat a dozen easily. Ea.Si.Ly. They are buttery soft, chocolatey fine, and cookie butterlicious.
I have said enough.
Weekend is coming. Bake these cookies.
Dark Cookie Butter Chocolate Chip Cookies
- 1 1/2 cups All-purpose flour spooned then leveled
- 1/2 cup Dutch processed cocoa powder
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3/4 cup 1 ½ sticks Unsalted butter, slightly softened
- 1 1/2 cups Light brown sugar tightly packed
- 3/4 cup Speculoos cookie butter
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Milk chocolate chips
- Preheat the oven to 350° Fahrenheit and line two cookie sheets with parchment paper. Set aside.
- In a medium bowl, sift flour, cocoa powder, baking soda and salt once and set aside. In a bowl of an electric mixer fitted with a paddle attachment over medium speed, cream butter, sugar and cookie butter until light and fluffy. Add eggs one and a time mixing well after each addition. Stop and scrape the mixer to incorporate. Add on the vanilla extract.
- Set the mixer speed to low and add flour/cocoa powder mixture and mix until just combined. It's OK to see dried flour bits. Remove bowl from mixer and fold in the milk chocolate chips. Wrap the bowl with plastic wrap and chill the dough in the refrigerator for at least 45 minutes, but preferably a couple of hours.
- Remove the dough from fridge and with a cookie scoop, drop spoonfuls of dough onto prepared cookie sheet. Flatten the balls of dough a little with moistened fingers.
- Place cookie dough in the middle rack of your preheated oven and bake for 8-9 minutes rotating the cookie sheet about halfway through. The cookies should remain slightly under baked, but will firm up when cooled.
- Remove cookie sheet from the oven and allow to cool for about 5-8 minutes. Place cookies on cookie rack and allow to cool completely.