Prep 15 mins
Cook 9 mins
These might be my husband's absolute favorite cookies. They are very chocolatey!
- 3⁄4 cup butter, softened
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup cocoa (dutch processed is best)
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Cream the butter and sugars. Add the vanilla and eggs, then the dry ingredients, beating just until blended. Stir in the chocolate chips by hand.
- Drop by heaping teaspoonfuls onto ungreased cookie sheets.
- Bake at 375 degrees F for 7-9 minutes or until set. Cool 1 minute then transfer to a wire rack to cool completely.
- The batter is very stiff, but makes a rich and gooey cookie if you don't overbake.
These are awesome, rich, wonderful cookies, not too sweet, but nicely chocolatey. I rolled them into 17 gm balls (OK, I'm a little OCD...) and it made 5 dozen beautiful cookies. I left them in balls on my cookie sheets and they made really pretty cookies with almost a crinkle texture on the top, but they didn't spread out much (which is fine with me). I did flatten some of them out with the back of a spatula and they were perfect for the tops and bottoms of bite sized ice-cream sandwiches.
These are the best double chocolate cookies I've ever tasted. I made them w/my little girl and we both agree these are a keeper. Awesome. Not too sweet either. I used cane sugar, white whole wheat flour, and 10 oz of chips.
These were awesome cookies, this kids love making them and eating them too.