CHOCOLATE CHOCOLATE CHIP COOKIES

“These are EXCELLENT!!! Some of the best cookies I have ever made. I did make a few changes–half margarine/half shortening (I do this with all of my cookies…for some reason my cookies can turn out flat as frisbees, this prevents that from happening), and I did half brown sugar/half white sugar. The end result? OMG, cookies of divine chocolaty-ness, to die for. Better than the local bakery’s chocolate chocolate chip cookies. I’d give it more stars if I could. Happy eating”
“Ooo-ooo-oooh! Marvelous little bites of chocolate heaven. After reading previous reviews I was concerned about dryness after the first day so I used half butter and half butter-flavored shortening for the fat. Since I was using a small cookie scoop, I used mini chocolate chips (baked for 8 minutes)…all I can say is they are perfect for a chocoholic like me. For those who don’t know this tip: Line your baking sheet with regular old aluminum foil and you’ll have no problem with cookies sticking. Use a new sheet each time then slide the foil onto newspapers to cool slightly before removing cookies to wire racks. Thank you for the perfect recipe!”
“These cookies are great! They are very soft and chewy with a nice rich chocolate flavor. In fact, they taste just like little brownies. I was concerned they would not turn out because the dough seemed thick and sticky, but baking at 350 degrees for exactly 8 min produced a perfectly plump and shiny cookie! Using half chocolate and half white chips makes these so cute! I will probably add chopped nuts next time I bake these which is sure to be soon!”
“These are so chocolatey it’s ridiculous! Not a bad thing, but I’m definitely going to add more nuts next time. They aren’t dense, and they stay very soft. The only change I made to this recipe was to follow the suggestion to use 1 cup white and 1/2 cup brown sugar (light brown, very lightly packed), and it’s perfect. Co-workers are giving thumbs-up!”

YOU’LL NEED:

1 C. BUTTER, SOFTENED
1 1/2 C. WHITE SUGAR
2 EGGS
2 TSP. VANILLA EXTRACT
2 C. ALL-PURPOSE FLOUR
2/3 C. COCOA POWDER
3/4 TSP. BAKING SODA
1/4 TSP. SALT
2 C. SEMISWEET CHOCOLATE CHIPS
1/2 C. CHOPPED WALNUTS (OPTIONAL)

HOW TO MAKE:

Prep : 15 m – Cook : 10 m – Ready In : 45 m

1-Preheat oven to 350 degrees F (175 degrees C).
2-In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. 3-Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.
4-Mix in the chocolate chips and walnuts.
5-Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6-Bake for 8 to 10 minutes in the preheated oven, or just until set.
7-Cool slightly on the cookie sheets before transferring to wire racks to cool completely

Nutrition Facts

Per Serving: 125 calories; 7.1 g fat; 15.5 g carbohydrates; 1.5 g protein; 18 mg cholesterol; 63 mg sodium.

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