You can never have enough Christmas cookies. My kids love cookies so occasionally I indulge them by making a batch of choco chip cookies that they truly love. I was about to bake another set of cookies when I thought of adding some Christmas colors to them – still chocolate cookies but with specks of red and green. Thankfully, it’s the time of year when holiday M&Ms are aplenty so I grabbed a pack from the store for baking and for nibbling, too. To double the chocolate goodness I added a bar of Ghirardelli dark chocolate which I coarsely chopped and lovingly folded into the cookie batter. The result is a luxurious and truly scrumptious Double Chocolate Chip Holiday Cookies. Crisp on the edges, soft and chewy in the middle, full of chocolate goodness that practically melts on your mouth – see below for proof….need I say more? Please enjoy in moderation. 🙂
1 1/4 cups all purpose Flour
1 teaspoon Baking Soda
1 1/2 sticks unsalted Butter, softened
3/4 cup brown Sugar
1 teaspoon Vanilla extract
3/4 cup Oat Flour*
1/2 cup M&M holiday blend chocolate candies*
3.5 – 4 oz dark chocolate bar (60-70%) coarsely chopped
*This is simply finely grounded old-fashioned oats (I used the food processor to grind the oats). If you wish a chewier cookie, just use the quick-cooking or old-fashioned oats as is.
*This can be replaced with 3.5-4 oz eating white chocolate or 1/2 cup white chocolate chips.
Handy tool: Ice cream scoop
Preheat the oven to 350F. Line a large baking sheet with parchment paper. You can use 2 baking sheets so the cookies aren’t cramped in one.
Mix the flour and baking soda. Set aside.
Cream the butter with the sugar in a bowl until light and fluffy about 5-6 minutes using an electric mixer. Add the egg and vanilla extract and beat well.
Sift the flour mixture over the butter mixture and then stir lightly until combined. Add the oat flour and all the chocolate and stir well until evenly combined.
Use an ice cream scoop for measurement to have even-sized cookies. Otherwise, place spoonfuls of the cookie dough on the prepared baking sheets, leaving enough space for spreading. These would make about 16-18 large cookies. If using the ice cream scoop, you can slightly press the cookies just before baking.
Bake for about 12 minutes or just until it’s turning pale golden and the edges are looking brown. Do not over bake. Allow to cool for 2-3 minutes on the baking sheets before transferring to a wire rack to cool completely. If not eating right away, keep in an airtight container. It retains it’s moist and chewy quality even after a day or two though am sure it will be gone during the first day! Guaranteed. 🙂
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