Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Mix flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy.
- Add eggs and vanilla; mix well.
- Gradually beat in flour mixture on low speed until well mixed.
- Stir in chocolate chips and Sixlets.
- Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
- Bake 8 to 10 minutes or just until cookies are set.
- Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
Notes
Keep your cookies in an airtight container at room temperature for up to one week. This preserves their freshness and chewiness. You can freeze the baked cookies for up to three months. Just ensure they are in a single layer before transferring to a freezer-safe container. Experiment with different types of chips like peanut butter or white chocolate for a new flavor profile. Add a pinch of cinnamon or espresso powder to the dry mix for a warm, layered flavor. For extra flair, top the cookies with festive sprinkles before baking, or drizzle melted chocolate over them once cooled.