Step 1: Ingredients and Supplies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 cup nuts, I used a mix of walnuts and pecans
1 cup Jet-Puffed Mallow Bits
1 large bowl
1 medium bowl
whisk or sifter
measuring cups and spoons
parchment paper or silicone baking mat
mixer or wooden spoon
mini ice cream scoop
I used a stand mixer for this recipe, but you can mix it up with a hand mixer or a wooden spoon as well. For the best results use parchment paper or a silicone baking mat. You don't need to replace the parchment paper for each batch, just continue to use parchment until all the dough has been baked. I also use a mini ice cream scooper to make perfectly portioned cookies.
Step 2: Make Those Cookies!!
Spread nuts evenly on a baking sheet. Bake 10 to 15 minutes until nuts are lightly toasted.
When nuts are cool, chop roughly.
Line a baking sheet with parchment or silicone baking mat and set aside.
Step 3: Mix Dry Ingredients
Whisk well or sift together with a sifter. Set aside.
Step 4: Mix Wet Ingredients
Add sugars and mix until smooth.
Add in eggs, one at a time.
Next, add in vanilla extract and mix until blended.
Step 5: Bring It All Together!
Stir in chocolate chips, nuts, and mallow bits.
Step 6: Bake It Up!!
Bake cookies for 10 to 13 minutes, or until the cookies are set around the edges, but still soft in the center. When I bake 2 cookie sheets at a time I rotate the sheets and switch shelves halfway through the baking time.
Remove from oven and let sit on baking sheet for 3 to 5 minutes. Move to a cooling rack and cool completely.
Step 7: Eat Those Cookies!!
Thanks for checking out my instructable! I hope you enjoy this recipe!