These cookies are not the cookies I set out to make and decorate for St. Patrick’s Day, and I am so HAPPY to have made this delicious and decadent impulse cookie! When I set out to make cookies and decorate them for St. Patrick’s Day, I had a million ideas. Do I play off the green ingredient idea and incorporate pistachios or Andes mints? Do I just dye everything green or make everything mint flavored? Do I add a plethora of shamrock sprinkles? (Fact: It is next to impossible to find St. Patrick’s themed baking decorations in LA!). I did not set out to make a chocolate chip cookie, but I’m so glad I did!
I made these cookies on a day when I just needed chocolate—STAT. You know the days—the ones where you wake up, eat a healthy breakfast and then immediately go into sweets beast mode? Just me? This is usually how my day unfolds:
Just kidding. Sort of. ANYWAY, these cookies were born out of an extreme craving for chocolate. This recipe technically has 4 different sources of the sweet stuff: whole milk chocolate chips, melted milk chocolate, melted white chocolate and cocoa powder. Yes, you read that right, 4 sources of chocolate! But I call these cookies triple chocolate chip cookies since two sources are technically the same.
This cookie dough starts out like any normal cookie dough. You cream together the room temp butter and your sugars. Now, I’ve been on a brown sugar kick recently, so I decided not to split the difference between brown sugar and white sugar in this recipe, and I do think it makes a difference in overall taste. I prefer dark brown sugar to light brown sugar, but either will do. Next, you add in the egg and vanilla. And then comes the secret! The melted chocolate chips absolutely make this recipe. Cocoa powder comes in a little bit later to add the extra punch, but this melted chocolate is what makes the cookies so decadent and rich. I used milk chocolate chips, but it’s just a matter of preference.
The dry ingredients are pretty standard as far as cookie recipes go. I always add cornstarch to my cookies to keep them soft and cake-like. To me, there is nothing worse than a flat, crispy and crunchy cookie. I feel like there are two types of cookie people, and I DEFINITELY fall into the cake-y cookie category over the cracker cookie category. What kind of cookies do you prefer? After all the dry ingredients have been mixed with the wet ingredients, it’s time to add solid chocolate chips!
This dough is the BOMB. It tastes like a mixture of cake batter, brownie batter and cookie dough. If you have any dough left after you’re finished mixing it all together, you must chill it before baking. I know, I know, chilling cookie dough is such a pain. But I promise, your cookie flavor is going to be soooo much richer after a night of chilling. I suggest chilling the dough overnight, but I would guess that 3 hours would do the trick if you needed to make them in a hurry. Your cookies could spread and lose their shape if you bake them right away because the dough will be too soft right after mixing. Make sure to bring the dough back to room temperature before baking. I kept a small reserve of chocolate chips to add to the tops of my dough balls to create a very chip-heavy look once the cookies baked. My cookies took about 8 minutes to bake at 350 degrees. Keep an eye on them after 7 minutes to make sure you don’t overbake them.
Next comes the fun part: decorating! When your cookies have cooled, melt your white chocolate chips. Dip cooled cookies into white chocolate and place on wax paper to set. To speed up the setting time, pop your cookies in the freezer for about 10 minutes before continuing with decorating. Once all of the cookies have been dipped, take the rest of your white chocolate and reheat it until it mixes easily. Add in preferred food coloring and stir. You may need to add a small amount of water to your chocolate and food coloring mixture if it’s too thick. Once color has been incorporated, place melted chocolate into a pastry bag and pipe onto cookies. I used a Wilton #2 tip to make these shamrocks.
If you don’t gobble these cookies up immediately, make sure to store them in a tight Tupperware container. They also freeze well if you need to save them for later. The only problem with these cookies is how quickly they disappear!
Enjoy your quadruple dose of chocolate with these bad boys 🙂 . Don’t forget a big glass of milk!
- ½ cup unsalted butter, room temp
- ¼ cup sugar
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla
- ½ cup melted milk chocolate chips
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch
- ¼ tsp salt
- 1 cup milk chocolate chips
- Optional: 12oz bag of white chocolate chips, melted, for dipping
- Beat together softened butter, sugar and brown sugar. Mix in egg and vanilla until well incorporated.
- Melt ½ cup of chocolate chips in the microwave or on a double boiler. Add melted chocolate into wet ingredients and mix.
- Measure out dry ingredients: flour, cocoa powder, baking soda, cornstarch, salt.
- Slowly add dry ingredient mixture ½ cup at a time until all ingredients have been mixed together.
- Fold in chocolate chips.
- Place cookie dough in a covered dish and refrigerate for at least 3 hours. I chilled my dough overnight.
- After dough has chilled, let it come to room temperature before baking.
- Preheat oven to 350 degrees.
- Scoop dough onto cookie sheets.
- Bake for 8-10 minutes and let cool on wire rack before serving.
- If you’d like to dip these cookies in white chocolate, melt your chips in the microwave or double boiler. Dip cookies into melted chocolate and place in freezer to set for 10 minutes.