Chocolate Overload Cookies

Step 1

Line two baking sheets with parchment paper.

Step 2

Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.

Step 3

Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.

Step 4

Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.

Step 5

When ready to bake, preheat the oven to 350 degrees F.

Step 6

Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.