Chocolate Chocolate-Chip Cookies

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I must have found three or four versions of this recipe before I decided that it originated in Maida Heatter's fabulous book of cookie recipes. These are very flat and fragile, and they are my mother's all-time favorite cookie. I only make 'em at Christmas time, because they're too dangerous to keep in the house!

Ingredients Nutrition

Directions

  1. Adjust two racks to divide oven into thirds and preheat oven to 350. Cover cookie sheets with foil (shiny side up).
  2. Sift flour and baking soda and set aside.
  3. In large bowl of electric mixer, cream butter. Add the vanilla and both sugars and beat to mix well.
  4. On low speed, add cocoa and beat to mix. Mix in cream and, on low speed, gradually add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed.
  5. Remove bowl from mixer and, with wooden spoon or spatula, stir in pecans and chocolate bits.
  6. Use a rounded teaspoonful of dough for each cookie. Place at least 1-1/2" apart; they will spread during cooking.
  7. Bake 12-13 minutes. Don't overbake! No matter what they look like, stop at 13 minutes.
  8. Let cookies stand until cool.
Most Helpful

4 5

These were delicious - I halved the recipe, that was more than enough for us! But I found there wasn't enough liquid in the ingredients listed to get the dough sticking together, so I had to add a little water - this increased the baking time out to about 20-25 mins rather than 13.