These milk-mustache worthy cookies are perfect for the chocolate lovers in your life. They are not quite as dense as a full brownie, but impart great flavor. I used three kinds of chocolate including white chocolate to give these cookies a truly delicious and rich flavor.  They are a chewy, chocolatey combination, and a sprinkle of flaky sea salt after they are baked is a nice finish to these sweet treats!

Yield 24-28 cookies


  • 2 1/3 cups all-purpose flour (I love Bob’s Red Mill Pastry flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup Dutch-processed cocoa
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk chocolate chips (I love ghiradhelli, large milk chocolate chunks)
  • 1/2 cup semi-sweet chips
  • 4 oz white chocolate bar, broken in small pieces
  • 3/4 cup chocolate guittard semi-sweet baking wafers (plus a few extra for tops of cookies, optional)
  • Sea salt flakes for sprinkling, optional


Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or S
In a medium bowl, whisk together flour, baking soda, salt, and cocoa until combined. Set aside. Using a mixer with paddle attachment cream butter and sugars together until smooth and fluffy (several minutes). Add in eggs, one at a time until combined, then add in vanilla extract and mix until well absorbed.  With the mixer on low, add flour mixture and beat until combined. Add all the chocolate and mix on low until chocolate bits are well distributed.  Roll a heaping tablespoon of dough into the palm of your hand and place on your prepared cookie sheet about 1 1/2 inches apart.  Bake cookies for about 11-13 minutes until small cracks appear. If you want some melted chocolate wafers on the top, take a few extra wafers and press them gently on the tops of cookies when the cookies have been baking for about 10 minutes, then allow them to finish baking another 2 -3 minutes or so. This will give you those melted chocolate bits right on the top of cookies.  Remove cookies from oven and allow to partially cool for 5 minutes. Transfer to a cooling rack and cool completely.  Sprinkle with a bit of flaky sea salt if desired.