Extreme Chocolate Cookies

READY IN: 5hrs 8mins
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 12
    cup unsweetened baking cocoa (sifted)
  • 34
    teaspoon baking soda
  • 12
    teaspoon salt
  • 12
    cup butter, room temperature
  • 12
    cup stick margarine, room temperature (do not use the soft tub margarine)
  • 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!)
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DIRECTIONS

  • In a medium bowl mix together flour, cocoa powder, baking soda and salt until well combined.
  • In another large bowl using an electric mixer, beat the butter, margarine, white sugar, brown sugar and vanilla until fluffy (about 3 minutes).
  • Add in the egg and egg yolk; beat for about 5-6 minutes (no sugar granules should remain in the batter!).
  • Add in the flour mixture and mix JUST until completely combined with the electric mixer (batter will be thick).
  • Cover and chill the batter for about 5 hours (or overnight).
  • Set oven to 350°F.
  • Lightly grease a large baking pan.
  • 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).
  • Bake for about 8 minutes or until the cookies are just set and begin to crack on top.
  • Cool the cookies in the baking pan then transfer to a rack (the cookies will firm up while sitting).
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