Triple Dark Chocolate Cookies
This recipe makes about 2 1/2 dozen. Keep in a tightly closed container and they will stay soft for up to 5 days.
  • 1 1/2 cups all-purpose flour
  • 3/4 plus 2 tablespoons dark chocolate cocoa (I like to use Hershey's Special Dark.)
  • 1 teaspoon baking soda
  • 1/2 cup butter, melted
  • 1 1/4 cups (14-ounces can) sweetened condensed milk
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups dark chocolate chips, divided
  • 3/4 cup pastel nonpareil mint chocolate chips, divided (found in the specialty candy section)
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, dark chocolate cocoa, and baking soda in a medium mixing bowl.
  3. Melt butter in a large sauce pan on medium heat. Take off heat and add 1 cup of dark chocolate chips and stir until melted.
  4. Pour sweetened condensed milk into the melted chocolate mixture. Add vanilla and beaten egg. Stir.
  5. Gently fold in the flour mixture into the chocolate in the sauce pan. Once all combined, stir in 3/4 cup of dark chocolate chips and 1/2 cup pastel nonpareil mint chocolate chips.
  6. Use a medium cookie scoop for uniform sized cookies.
  7. Add the rest of all the chips onto the tops of the shaped cookie dough for more chocolate and color.
  8. Bake in a preheated oven at 350 degrees for 8-10 minutes. Allow the cookies to finish baking on the baking sheet for another 5-7 minutes after you take them out of oven.
This recipe was modified from The Nestle Best Ever Cookies cookbook.
Recipe by Simply Gloria at