Chocolate Chocolate Chip Cookies I

2,264 Reviews 183 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    45 m
KATHY
Recipe by  KATHY

“These cookies are great...you get a double dose of chocolate! My kids love them.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

Directions

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

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Reviews (2,264)

Rate This Recipe
Diane M.
676

Diane M.

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!

naples34102
522

naples34102

Great recipe just as written. Whenever a cookie recipe calls for butter I always chill the dough for an hour or so before baking as this prevents a flat cookie. The taste of butter can't be beat! The chocolate chips and nuts can be substituted with any variety of options...this time I used two King Size Hershey Bars with almonds, but vanilla chips, dried cherries, etc. could also be fun to try. Great recipe, great cookie. Thanks for sharing!

KATHY S
408

KATHY S

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!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 125 cal
  • 6%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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