Ingredients

The following ingredients have 4 Servings
  • 1/2 cup salted butter
  • 1/2 cup margarine
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tbsp corn syrup
  • 1 tbsp molasses
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1/4 cup dark dutch cocoa powder*
  • 1/2 tsp salt
  • 1.2 tsp baking soda
  • 1 1/2 cups milk chocolate chunks**

Instruction

  • Preheat the oven to 350°. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter, brown sugar and sugar until well combined.
  • Scrape the sides of the bowl and add in the egg, corn syrup, molasses and vanilla extract. Mix until combined.
  • Add the flour, cocoa powder baking soda and salt, mix until the dough forms.
  • Mix in the chocolate chunks.
  • Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
  • Bake at 350° for 11-13 minutes. The cookie will flatten, spread and the edges should start to crack when they are ready to come out of the oven.
  • Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
  • Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.