When I saw this recipe, I had to try it. It is from southernliving.com and they say, “these ultra chocolate cookies are, hands down, some of the best ever to come through our test kitchen”. I have made a couple small changes to the recipe and I didn’t want to use their name – Chunky Chocolate Gobs, doesn’t sound very appetizing. When you look at the ingredients you think…how could you go wrong, Oreos, Mounds, and chocolate chips? How could these possibly not be good! They are wonderful!
3/4 cup butter, softened
1/3 cup butter-flavored shortening
1 cup sugar
2/3 cup brown sugar
2 tsp vanilla
2 cups flour
1/3 cup unsweetened cocoa
1/3 cup unsweetened Special Dark cocoa
1 tsp baking soda
1/4 tsp salt
2 cups Oreo cookies, coarsely chopped (16 cookies)
3 Mounds candy bars, chilled and chopped
1½ cups semisweet chocolate chips
1/2 cup flake coconut
Preheat oven to 350°. With electric mixer cream butter, shortening, sugar, and brown sugar. Add eggs and vanilla, mix well. Add flour, cocoa, dark cocoa, baking soda, and salt. Mix in cookies, Mounds, chocolate chips, and coconut. Drop by scoopfuls onto Silpat lined sheet or lightly sprayed cookie sheet. Bake for 9-10 minutes. Do not overbake, you want them chewy and fudgy.
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.