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A little over 20 years ago my younger sister shared her delicious double chocolate chip cookie recipe with me. It doesn’t get much better than chewy chocolate cookies loaded with chocolate chips, so I’ve never even thought about trying to improve on her recipe. But when I spotted the new Brookside chocolate bars at Target, I knew it was time to do something extra special with my favorite chocolate cookie recipe.
I love the Brookside chocolate covered fruit, so I knew the chocolate bars would be fabulous too. Especially with flavors like Blueberry & Cranberry Almond, Summer Berry, Mango Coconut and Cranberry Almond. The hardest part was deciding which chocolate bar to use in my cookies. And to make choosing even harder, Brookside has also come out with both dark and milk chocolate covered almonds, as well as dark chocolate covered blueberries.
Ultimately, I went with the Cranberry Almond, but any of the Brookside chocolate bars (and even the chocolate covered fruits or nuts) would be amazing in these cookies.
It’s always a good idea before you start cooking or baking to get all of your ingredients out and ready to go. And don’t forget to preheat the oven!
First, I beat my butter, sugar, eggs and vanilla with my electric mixer until everything was light and fluffy. Then I whisked together my dry ingredients in a separate bowl.
I also got my Cranberry Almond chocolate bars chopped up and ready to go. I didn’t worry too much about my chocolate chunks being all the same size. I wanted some smaller pieces of chocolate in the cookies, as well as some larger chunks.
Next I beat my dry ingredients into the butter and sugar, then folded in my chopped up chocolate bar with a wooden spoon. Even though my children were nowhere near the kitchen when I started making these cookies, they all managed to show up and sample a few pieces of chocolate before I was able to get it into the batter.
Okay, I confess. I sampled a few pieces myself. So I knew before the cookies were even baked that they were going to be amazing!
Of course, I had to try one while it was still warm from the oven. And the aroma of baking cookies brought the rest of the family back to the kitchen in no time. Needless to say, between my husband and three boys, these cookies didn’t last long at our house.
Double Chocolate Cranberry Almond Cookies
- 1 cup butter, softened
- 3/4 cup white sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 2/3 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 (3.17 oz) Brookside Cranberry Almond Bars, chopped
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- In large mixing bowl cream together butter, vanilla and sugars. Add eggs and mix well.
- In separate bowl, blend flour, cocoa, salt and soda. Add to butter mixture and blend well. Gently fold in chopped chocolate and chocolate chips.
- Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake for 8-10 minutes. Allow cookies to cool for 2 minutes on cookie sheets before removing to a wire rack to cool completely.
I found all of the new Brookside chocolates right as I was checking out. I love chocolate covered almonds, so I couldn’t resist picking some of those up too. They were some of the best I’ve ever tried!