Double Chocolate Cookies Recipe
- 1-1/4 cups butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
- 2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Yield: about 9 dozen.
2 each: 119 calories, 6g fat (4g saturated fat), 19mg cholesterol, 91mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein
Reviews for Double Chocolate Cookies
"Delicious! I used all whole wheat flour (scooped and levelled) and they turned out great."
"Some double chocolate cookies have a weird texture when they're baked...not this one. Delicious! I used white chocolate chips instead of semisweet for a little different flavor."
"These cookies are so good! The batter is really stiff - made me wish I had a KitchenAid, but worth the extra muscle required!"
"Bonist, I think the cocoa is what made these!!! Mine were perfect"
"Very good rich and easy to make"
"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."
"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"
"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."
"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!"
"Absolutely delicious!! The best chocolate cookie I have tasted in a long time!"