Dark Cookie Butter Chocolate Chip Cookies
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.
- 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.