Prep 5 mins
Cook 10 mins
A delicious, chewy chocolate cookie. Not cake-y or brownie-like. A perfect cookie texture. Enjoy!
- 1 cup butter
- 1 cup white sugar
- 3⁄4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3⁄4 cups flour
- 1 1⁄4 cups cocoa powder
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 cups white chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time. Add vanilla.
- In another bowl, combine the flour, cocoa, salt and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 10-12 minutes until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
AMAZING recipe!, Very rich chocolate flavour. I would suggest cutting the flour back just a bit OR when rolling, flatten slightly before baking or they won't go flat enough if you bake from a round ball. Other than that they are PERFECT! I also use regular chocolate chips instead of white chocolate.
Super chocolatey, nice and soft inside with a crisp outside. I added a bag of chopped Andes mints instead of chocolate chips and they were nice and minty. So far, everyone that has tried them has loved them.
This are probably the best cookies I've ever eaten. I used a 1/2 Tablespoon so my cookies were uniform and would cook equally then I rolled them into a ball. Although coming out of the measuring spoon they already came out ball-like. The cooking time was spot on...10 minutes for a chewy and moist on the inside while a little crispy on the outside. I also added walnuts. They were perfect with a glass of milk. I had made them so I could share but I"m thinking I will have to make another batch if I plan on sharing. I can't wait to try more of MaMa's Apprentice's recipes. These will definitely be a regularly used recipe in this house