Thick, brownie-like cookies filled with chocolate chips topped with sprinkles – the perfect Valentines Day cookie!
Happy Wednesday! That’s a thing right?! If it isn’t it really should be. I think you deserve a pat on the back for making it half way through the week and you should definitely reward yourself with one of these Double Chocolate Valentines Day Cookies.
January is almost over, diet schmiet. Right?!
I mean how can you say no to those? They’re thick, chewy stuffed with milk chocolate chips and covered in the cutest little heart sprinkles. My poor pregnancy cravings can’t keep me away from these. I had to give 3/4 of them away. Otherwise I know I would have eaten them all.
So do yourself a favor and make them!
All I have been wanting these past few weeks is chocolate, chocolate, and more chocolate.
Which is weird for me, because I’m more of a vanilla kinda’ girl.
But – I’m giving into it. Apparently this little girl just wants chocolate, mandarin oranges and hot sauce. Quite the combo right? Did you have any crazy food cravings while pregnant?!
The dough does need to chill – and I’ve learnt that pre-scooping your dough is waaay easier than trying to scoop cold cookie dough. Do yourself a favor and scoop or roll this dough before you refrigerate it – you’ll thank yourself later!
I also topped them with sprinkles when they came out of the oven, you could try mixing them into the batter, waiting until they cooled or just leaving them out all together. Whatever floats your boat is good with me!
- 1/2 cup unsalted butter - softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg - at room temperature
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 cup + 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 chocolate chips - I used milk chocolate
- 1/2 - 3/4 cup sprinkles - optional
- Using your mixer cream the butter for 30 seconds.
- Add both sugars to the butter and whip until light and fluffy.
- Mix in the egg and the vanilla extract until fully mixed.
- In a seperate bowl combine the flour, cocoa powder, baking soda and salt and mix until combined.
- Slowly add the dry ingredients to your wet ingredients on low speed until no flour remains - the batter will be thick.
- Using a spatula, hand mix in the milk - the batter will still be thick and sticky.
- Then mix in 1 cup of the chocolate chips.
- Scoop your dough into 3 tablespoon balls, chill on a parchment paper/silpat covered baking sheet for 2 hours.
- Heat your oven to 350 degrees and let the dough come to room temperature while the oven is heating up.
- Bake for 12 minutes, the cookies will look under cooked, they'll continue to cook while they're cooling on the baking sheet.
- Allow cookies to cook for 5 minutes before moving to a wire cooling rack.
- Add sprinkles to the top of your cookies once they've been removed from the oven.
- Store in an air tight container for up to a week, or freeze for up to 3 months.
- *Try mixing your sprinkles into your batter!