Loaded Chocolate Cookies

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  • Makes: about 2 dozen cookies
  • Prep: 40 mins
  • Bake: 12 mins 375°F per batch
  • Stand: 2 mins per batch

Loaded Chocolate Cookies

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Directions

  1. Preheat oven to 375 degrees F. In a very large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla. Beat in the cocoa powder. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in semisweet chocolate pieces, macadamia nuts, and milk chocolate pieces.
  2. Using a 1/4-cup measure, drop dough about 4 inches apart onto ungreased cookie sheets. If desired, flatten dough mounds to circles about 3/4 inch thick. Bake for 12 to 14 minutes or until edges are set. Cool on cookie sheet on wire rack for 2 minutes. Transfer cookies to wire rack and let cool.

From the Test Kitchen

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Loaded Chocolate Cookies)

  • Per serving:
  • 339 kcal ,
  • 20 g fat
  • (8 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 32 mg chol. ,
  • 168 mg sodium ,
  • 40 g carb. ,
  • 2 g fiber ,
  • 25 g sugar ,
  • 4 g pro.
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