These are not just large cookies, they are not extra large. I feel they are 2XL. They are basically a cup of cookie dough bc they were the 3rd thing I baked today, after brownies and milk chocolate chip cookies. I made them big and cooked them at a higher temp to finally finish baking.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. I chilled these overnight. They did not spread out at all,so you could flatten the mounds before you chill them. Also preheat your oven to 410 degrees for 20 minutes before baking so it cycles to the eight temp.

• Ingredients list
• 1 cup butter, softened
• 1 cup brown sugar
• 1/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup baking cocoa
• 3 1/4 cups flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1 cup milk chocolate chips
• 1 cup mini m&ms

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips and m&ms. Divide into 8 equal pieces. Flatten to however thick you want the cookies. Chill a few hours or overnight. Line a cookie sheet with nonstick baking liners. Preheat oven to 410 degrees for 20 minutes. Stagger cookies on sheet. Bake for 10 minutes (no longer because you are baking at a higher temp than usual for cookies)

Thanks for stopping by today! If you make these chocolate mounds of goodness, let me know how they turn out.