I got this recipe from a cookie exchange years ago. I can’t remember who brought it but it is a twist on chocolate chip cookies that will leave even the most avid chocolate lover feel warm all over due to the fact that it has double the chocolate!
It is particularly cold right now in my neck of the woods of Oklahoma. My grown up taste buds have wandered a little away from hot chocolate, and honestly that might be a bit MUCH chocolate for one sitting, but one of these cookies with a glass of coffee or steaming hot tea, while sitting on the couch snuggled under a quilt would be just perfect for a cold winter night.
Watch us make these on Rise & Shine!
You start like any other chocolate chip cookie recipe – by mixing the dry ingredients together in a bowl. Combine 2 cups of flour, 2/3 cup of cocoa powder, 1 teaspoon baking soda and 1/4 teaspoon of salt in a large bowl.
To do this properly, you should really sift them together and get out all the lumps, as cocoa sometimes tends to have them, but being the highly improper woman that I am, I took a whisk to mine as it was quicker and worked just fine.
Now in another large bowl, add in a cup or 2 sticks of butter. Beat it with your mixer until it gets pale yellow and becomes light and fluffy.
Add in one and one-half cups of sugar, 2 eggs and two teaspoons of vanilla.
I happen to adore Watkins double strength vanilla. Have you tried it? (I in no way am getting paid by Watkins to say this).
Once that is all lightly beaten together and well combined….go right ahead and add about a cup of your dry mix in and you should probably turn your mixer down a bit as to avoid “snow” in your kitchen….I have had the poof of dry ingredients fluff up all over my kitchen, and it’s not fun to clean up. You learn these things with experience.
Keep adding the dry ingredients, about a cup at a time (it should take about 3 additions or so) until it looks like this.
Then turn your mixer down as low as you can get it.
These are my chips of choice in the chocolate world. They are just wonderful. I confess, sometimes not all of them make it into the cookies.
Add these in and just barely mix to get them throughout all the dough.
If you have one of these nifty dough scoops like I do, scoop out even size balls of dough onto a cookie sheet. (I like to use parchment paper or a Silpat, but not necessary!)
Can we just stop and have a moment of mourning for my previously shiny and bright cookie sheets? I kept them hidden, out of the kitchen for a full two to three years until some of the little pesks that live at my house (better known as my children) sprayed oven spray on them to bake something. Also, half of my spoon inventory has little sharp edges from going down the disposal.
Heaven will hold bright shiny cookie pans and smooth-edged spoons, I’m sure of it because in this lifetime, I doubt I am going to have either!
Bake these babies at 350º for 8-10 minutes. Each oven is different, so watch for them to just be set but not too done because you want them to be soft and chewy and scrumptious.
Remove them from the oven to cool for several minutes…but you really should enjoy them warm and ooey gooey for the first time with a nice cold glass of milk or a piping hot cup of coffee or tea.
It is chocolaty goodness at its best. I hope you curl up by a fire somewhere with a special someone and a few of these cookies this winter!
- 1 c. butter, softened
- 1½ c. white sugar
- 2 eggs
- 2 t. vanilla extract
- 2 c. all-purpose flour
- ⅔ c. cocoa powder
- ¾ t.baking soda
- ¼ t. salt
- 2 c. semisweet chocolate chips
- ½ c.chopped walnuts or pecans (optional)
- Preheat oven to 350º.
- F Combine the flour, cocoa, baking soda, and salt In large bowl.
- With mixer, beat butter until pale yellow and fluffy.
- Add, sugar, eggs, and vanilla and beat again about 1 minute until well mixed. Add the dry ingredients to the wet ingredients about a cup at a time but don’t overmix at the last addition (just until well combined).
- Turn mixer to lowest speed and lightly mix in chocolate chips and nuts (if desired). Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- 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.
- Makes 3 dozen.
Try these other fabulous recipes for variations of Chocolate Chip Cookies from other food bloggers participating in Food Network’s Comfort Food Fest!
Big Girls, Small Kitchen: Oatmeal-Chocolate Chip Cookie Breakfast Bars
Jeanette’s Healthy Living: Gluten-Free Chocolate Cranberry Walnut Cookies
What’s Gaby Cooking: Salted Brown Butter Chocolate Chip Cookies
The Lemon Bowl: Gluten-Free Chocolate Chip Cookies
From My Corner of Saratoga: Chocolate Chip Cookies
Napa Farmhouse 1885: New Year’s Resolution Chocolate Chip Cookies
Red or Green?: Tao’s Double-Chocolate Chip Cookies
Made By Michelle: The Best Blondies, Ever
Cooking With Elise: Chocolate Chip Cookies
Sweet Life Bike: Dulce de Leche Chocolate Chip Cookies
Virtually Homemade: Salted Caramel Chocolate Chip Cookies
The Cultural Dish: Chocolate Chip Cookie Goodness
Thursday Night Dinner: Chocolate Chip Coffee Cake
Dishin & Dishes: Chocolaty Chocolate Chip Cookies
Daily*Dishin: Chocolate Chip and Candied Bacon Cookies With Pecans
Devour:5 Takes on Classic Chocolate Chip Cookies
FN Dish: The Perfect Chocolate Chip Cookie
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