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    You are in: Home / Recipes / Extreme Chocolate Cookies Recipe
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    Extreme Chocolate Cookies

    Extreme Chocolate Cookies. Photo by justcallmetoni

    1/3 Photos of Extreme Chocolate Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 8 mins

    5 hrs

    8 mins

    Kittencalskitchen's Note:

    These cookies are a chocolate lovers dream! When you make these cookies you will know why I have named them the best! To achieve the perfect texture both margarine and butter should be used and the dough has to be chilled for a minimum of 5 hours. These cookies have both flavor and the perfect texture! This will make quite a lot of cookies depending on the size that you make them, I make mine very large so I use about two tablespoons of batter for each cookie. Make certain to sift the cocoa powder first! Yield is only estimated depending on the size of cookies.

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    Units: US | Metric

    • 1 1/2 cups all-purpose flour
    • 1/2 cup unsweetened baking cocoa (sifted)
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup butter, room temperature
    • 1/2 cup stick margarine, room temperature (do not use the soft tub margarine)
    • 1 cup white sugar
    • 1/3 cup light brown sugar
    • 1 large egg
    • 1 egg yolk (save the white for another use!)
    • 2 teaspoons vanilla
    • 1 (10 ounce) package semi-sweet chocolate chips (or use white chocolate chips or both!)


    1. 1
      In a medium bowl mix together flour, cocoa powder, baking soda and salt until well combined.
    2. 2
      In another large bowl using an electric mixer, beat the butter, margarine, white sugar, brown sugar and vanilla until fluffy (about 3 minutes).
    3. 3
      Add in the egg and egg yolk; beat for about 5-6 minutes (no sugar granules should remain in the batter!).
    4. 4
      Add in the flour mixture and mix JUST until completely combined with the electric mixer (batter will be thick).
    5. 5
      Cover and chill the batter for about 5 hours (or overnight).
    6. 6
      Set oven to 350°F.
    7. 7
      Lightly grease a large baking pan.
    8. 8
      Drop about 2 heaping tablespoons cookie dough onto a baking sheet (if using a 15 x 10-inch baking sheet you should get 8 cookies on the sheet, two across and four rows).
    9. 9
      Bake for about 8 minutes or until the cookies are just set and begin to crack on top.
    10. 10
      Cool the cookies in the baking pan then transfer to a rack (the cookies will firm up while sitting).

    Ratings & Reviews:

    • on December 12, 2006


      While making these I was a little worried about my batter as it seemed quite soft - more like a cake batter than a cokie dough. A night chilling and the dough firmed up quite a bit and was very easy to work with. I made smaller cookies so my yield was more than 60 cookies. To maintain the firmness of the dough, I kept it chilled between scooping each tray. The results were absolutely fantastic cookies. Deep and intense chocolate flavor; a light crispy exterior with a soft chewy center. Not too sweet but rich, rich, rich. These are more than a dream, they are chcolate nirvana. I used the holiday edition white chocolate chips (with red and green stripes), doting a few on the tops of the batter to make sure they would pop out on the top of each cookie. I absolutely loved them and my real concern is not the result but how much nibbling I might do before the holidays trays were made. Thanks Kitten.

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    Nutritional Facts for Extreme Chocolate Cookies

    Serving Size: 1 (1094 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 165.3
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 4.3 g
    Cholesterol 21.4 mg
    Sodium 132.4 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 1.2 g
    Sugars 14.2 g
    Protein 1.6 g

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