Double Chocolate Candy Corn Cookies
This is the best double chocolate chocolate chip cookie recipe that makes simple chewy cookies! The dough makes thick, bakery style cookies with candy corn inside, but they can be adjusted to any candy!
Equipment
Ingredients
- ½ pounds unsalted butter melted
- ¾ cups brown sugar packed
- ¾ cups white sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon orange extract substitute vanilla bean paste for orange extract if you think the orange will clash with flavors in your candy below
- 3 large eggs
- ¾ cups unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅔ cup semi-sweet chocolate chips
- 1 cup candy corn (or any seasonal goodie - mint chips, peanut butter chips, white chocolate chips, dried cranberries, mini marshmallows, M&Ms, chopped nuts, red hots... you're only limited by your imagination)
Instructions
- In a stand mixer, cream the butter, brown sugar, and white sugar together until light and fluffy. Add the vanilla and orange extracts.
- Add eggs one at a time, and beat until well incorporated.
- Whisk together the cocoa, flour, baking soda, and salt. Sift.
- Add sifted ingredients to the mixing bowl. Use a wooden spoon to fold the dry ingredients in until they're just combined. For the longest time, it will feel like you're just moving around the sifted ingredients. Suddenly, it will feel like you're trying to stir cement. This is what you want.
- Stir in the chocolate chips and the candy. Mix just enough to distribute. Don't overwork the dough!
- Cover the dough with plastic wrap and refrigerate for an hour or so.
- Preheat the oven to 350 and line a cookie sheet with parchment paper.
- Dip a small scoop into water (to prevent sticking) and drop dough onto a cookie sheet about 1½ inches apart. Flatten the balls slightly, and try to make sure that none of the candy corn pieces are precarious. If they are sticking out too far, they'll melt and slide off the cookie. It doesn't hurt anything, but they won't be in your cookies, either.
- Bake for 15 to 20 minutes or until the edges begin to brown (less if using a thinner metal cookie sheet, so watch them carefully starting around 10 minutes). Allow the cookies to cool on the cookie sheet.
Notes
This recipe is very versatile. If you don't like candy corn or can't find it when you're making the cookies, you can use any kind of candy from mint chocolate nibs to Hot Tamales to M&Ms. Use your imagination. Don't forget to switch the orange extract for vanilla bean paste if you think it will conflict with your candy.
Nutrition
Calories: 303kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 234mg | Potassium: 134mg | Fiber: 2g | Sugar: 28g | Vitamin A: 363IU | Calcium: 26mg | Iron: 2mg
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