Mr. Greene has a weakness for cookies, and I have an obsession with baking, which works out to be a great combination of traits. It also means that a lot of experimentation goes on around our house. We have the occasional fail (though rarely not good enough to eat), and sometimes the results are spectacular. These cookies, well, they fall into the latter category! But then again, when you add chocolate chips to chocolate cookies, how can you go wrong? (Scroll to the bottom of the post for a printable version of this recipe!)
Ingredients:
- 1 1/4 c. butter, softened
- 1 c. white sugar
- 1 c. brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 1/2 c. all-purpose flour
- 3/4 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 bag (11.5 oz) semisweet chocolate chips
- 1/3 c. white sugar for decoration
Makes approximately 5 dozen cookies.
1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or a silicone baking sheet.
2. Using a hand mixer or stand mixer, beat together butter, white sugar, and brown sugar until fluffy. Add eggs and vanilla; mix well. Sift together flour, cocoa, baking soda, and salt; slowly add to sugar mixture until well combined. Stir in chocolate chips until evenly distributed through dough.
3. Roll dough into balls about 1 1/2 to 2 inches in diameter, then roll them in sugar. Place balls on cookie sheet and bake for 9 to 11 minutes.
4. While the cookies are still warm, press each one flat with the bottom of a drinking glass. Let cookies cool on tray for 10 minutes before transferring to a wire rack to cool completely.
Double Chocolate Cookies
Author: Mrs. Greene
Nutrition Information
- Serves: 20
- Serving size: 3 cookies
- Calories: 340
- Fat: 16.9g
- Saturated fat: 9.9g
- Carbohydrates: 45.1g
- Sugar: 30.3g
- Sodium: 223mg
- Fiber: 2.6g
- Protein: 4.0g
- Cholesterol: 47mg
Recipe type: Dessert
Prep time:
Cook time:
Total time:
How do you make chocolate cookie even better? Add a generous dose of chocolate chips! Makes approximately 5 dozen cookies.
Ingredients
- 1¼ c. butter, softened
- 1 c. white sugar
- 1 c. brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2½ c. all-purpose flour
- ¾ c. unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 bag (11.5 oz) semisweet chocolate chips
- ⅓ c. white sugar for decoration
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or a silicone baking sheet.
- Using a hand mixer or stand mixer, beat together butter, white sugar, and brown sugar until fluffy. Add eggs and vanilla; mix well. Sift together flour, cocoa, baking soda, and salt; slowly add to sugar mixture until well combined. Stir in chocolate chips until evenly distributed through dough.
- Roll dough into balls about 1½ to 2 inches in diameter, then roll them in sugar. Place balls on cookie sheet and bake for 9 to 11 minutes.
- While the cookies are still warm, press each one flat with the bottom of a drinking glass. Let cookies cool on tray for 10 minutes before transferring to a wire rack to cool completely.
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