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When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!—Chantal Cornwall, Prince Rupert, British Columbia
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 119 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 91 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Double Chocolate Cookies in Taste of Home August/September 2001, p14
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Reviewed on Dec. 19, 2012 by lmillerrn
Very good rich and easy to make
Reviewed on Nov. 14, 2011 by mhornung78
These are the best cookies ever! I first found them in the Cookies & Bars Book from 2010, and have made them so many times since. They go FAST and are my most requested recipe. The only recommendation I have is to add just a little more vanilla and they are perfect. Don't let the thick consistency scare you; they will be great.
These are the best cookies ever! I first found them in the Cookies & Bars Book from 2010, and have made them so many times since. They go FAST and are my most requested recipe. The only recommendation I have is to add just a little more vanilla and they are perfect. Don't let the thick consistence scare you; they will be great.
Reviewed on Aug. 11, 2011 by Semmy4Ever
Also I did not put 3/4 cups of coco powder in it that seemed like too much so I put and 1/8 cup then a half of1/8 cup they still turned out great
These were really good cookies!! Both of my little brothers help me make it! We always want seconds of the dough. Ten minuets is perfect for a nice chewy cookie
Reviewed on Dec. 20, 2009 by bonist55
These cookies were so flat they were transparent. I did not have cocoa on hand so I subsituted 1/2 cup flour to maintain the consistancy. After the first batch cooked and were SO delicate I added another 1/2 cup of flour and let my dough chill for an hour. They were still flat! Now that I have researched this phenomenon I would recommend NOT softening your butter but break it apart with your fingers to separate. Add at least 1 more tsp baking soda. Don't over beat/mix your butter and sugar mixture; leave some lumps. Chill your dough for at least 30 minutes before baking. Hope this helps. I also subsituted 1 cup white chocolate chips and 1 cup semi-sweet chocolate chips. Overall they made good chewy-inside, crispy-outside, paper cookies.
Reviewed on Sep. 05, 2009 by Luanda
This recipe is very good! I added white chocolate and macadamia nuts. I baked them for 14 min. Originally, they were too raw and chewy for my taste. But they were still very good if you like the chewy type of cookies. I will definitely make these again!
Reviewed on Jul. 03, 2009 by countess cookie
Absolutely delicious!! The best chocolate cookie I have tasted in a long time!
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