Deep Dark Chocolate Cookies

Deep Dark Chocolate Cookies

74 0

"These chocolate chocolate chip cookies are perfect for the chocolate lovers in your life."

Ingredients 1 h {{adjustedServings}} servings 105 cals

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Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oven to 375 Degrees F.
  2. In large bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of electric mixer about 2 minutes or until creamy. Add eggs; beat well.
  3. Stir together flour, cocoa, baking soda, baking powder and salt; gradually add to butter mixture, beating just until blended. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto ungreased cookie sheet.
  4. Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
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Reviews 74

  1. 90 Ratings


These are delicious soft and gooey cookies.

Rebecca C Webster

Stop here, do not pass go, do NOT collect another recipe for double chocolate cookies! These are the best... I rounded the recipe totals up a fourth of a cup and used ghirardelli semi-sweet and white chocolate chips as well as walnuts. The great thing about this recipe is that unlike others these cookies remain moist days after you bake them, so they are always gooey. I cooked mine 8 minutes. Don't worry if they seem too soft, they are perfect! I baked them yesterday and my husband and friends ate them all already! This recipe is a must try!


These were "ok". I definately think you need to use Dutch cocoa powder b/c regular Hershey's just makes the cookie taste like cocoa powder and chocolate chips. After all the great reviews I was really disappointed that all I could taste was cocoa and nestle choc. chips. I may make them again w/ Dutch cocoa powder and decrease the choclate chips a bit.