Chewy Double Chocolate Cookies
"A delicious, chewy chocolate cookie. Not cake-y or brownie-like. A perfect cookie texture. Enjoy!"
photo by Tammy Dulenty-Patten
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 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
directions
- 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. Mixture will be thick! Roll dough into tablespoon sized balls. Place on baking sheet and press down slightly.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. -
These were great, really tasty. I followed the recipe closely; using the convection setting on the oven they baked for 10 to 11 minutes. I used a cookie scoop (which I highly recommend) and after the first batch found I didn't need to press down on them at all; they flattened completely in the oven. I divided the dough and used white chocolate chips in one half and semi-sweet in the other half; both were delicious. I also used a high quality cocoa powder (not a store brand.) If you're baking with chocolate, use the good stuff. (Actually, always use good chocolate, life's too short to eat bad chocolate.) -
I somehow ended up with chili after using this recipe and now I am confused. -
Don't usually (actually never) reply to these things, but this recipe was actually really really good! I used an extra 1/2 cup of flour and they were perfect.
see 12 more reviews
Tweaks
-
I changed these up to make them GF (gluten free) and allergy friendly for my kid. I also added Andes Peppermint Crunch baking chips along with mini semi-sweet chocolate chips instead of the white chocolate chips. In place of the eggs I used Ener-G egg replacer (mixed with warm water and allowed to stand), and replaced the wheat flour with 1/2 cup white rice flour, 1/4 cup corn starch, 1/4 cup tapioca starch, and 1/4 cup sweet rice flour. Added a bit more flour- tapioca- until it looked "right"... maybe 1/16th of a cup? And 3/4 tsp. Xanthum gum. Also changed the sugar around using a cup of the brown sugar and 1/2 cup of the white.<br/><br/>I know, it sounds like a different cookie... but the basics (including baking instructions) were all the same. <br/><br/>Big hit with gluten and non-gluten eaters alike. -
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.
RECIPE SUBMITTED BY
MaMa's Apprentice
Lehi, UT
I live in Happy Valley, Utah. I transplanted here from West Virginia where I was born and raised. I came out here looking to get a bachelor's degree from BYU and ended up with my MRS and a couple of adorable little boys.
