Prep 15 mins
Cook 0 mins
- Preheat oven to 375°.
- Cream butter, sugars and vanilla until fluffy.
- Add eggs and mix well.
- In another bowl, mix baking soda, salt, cocoa and flour well.
- Add the flour mixture into the butter mixture gradually and mix well.
- Stir in chocolate chips.
- Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.
These are awesome -- very chocolatey and chewey. I made them for the second or third time today, and I didn't realize until the last sheet was in the overn that I'd completely forgotten to add the eggs!! And they were STILL fabulous! I was afraid maybe they'd be too crispy, but they were fine. The only (other) change I made was to use margarine instead of butter, as I find that cookies stay softer that way. Thanks for posting a fantastic cookie!
I made these as a gift for a chocoholic friend who just adored them so this review combines our reactions. The diections were clear and the recipe was easy to put together. Instead of regular chocolate chips I used chopped dark Dove bars. (I love the uneven distribution of melted chocolate pockets chopped chocolate gives you.) tasted the dough and it was yummy, though I thought about adding a little more cocoa to take it over the top. My cookies were jumbo sized with dough the size of golf balls (48g each). Half the dough had macadamia nuts. To adjust, I baked about 12 minutes. The cookies were nice and cripy on the outside and soft and chewy on the inside. We actually like the cookies better without the nuts (my addition) but thought the dark chocolate was a perfect match to the cookie which really didn't need the extra cocoa. Thanks for a fabulous indulgence.
These were excellent! They were super easy to make. My 10 yr old son actually made them himself, and they turned out great! we'll add them to our cookie list. Thanks for the recipe and sweet treats!