Saturday, December 20, 2008

Chocolate Chocolate Chip Cookies

Oh my god, these cookies are good. The batter is ten times better than the cookie itself. My coworkers raved about these cookies. They are very fudgey like brownies. I used butter flavored shortening instead (remember to add 6 Tbs water for every cup of shortening used).

Cookies will puff up like this when they are about done.

Once cooled, they will deflate slightly but should still have a mounded shape.


  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C).

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

*Note: Bake for 10 minutes, or your cookies will not be done on the bottom and they will fall apart when you try to transfer them to a cookie sheet and you will have to eat all the ruined ones. Slightly underbaked, they are still good but will be difficult to handle.
*Note: Try using peanut butter or white chocolate chips, and definitely double the walnuts. I also used 1 cup of brown sugar and 1/2 cup white sugar because I ran out of white sugar, and I do not regret it.


  1. They ARE delicious! We ate the ones you sent over last night. I want to make them today.

  2. OMG!! Joe made these for our Christmas party, they turned out so good. He broke up a dark chocolate bar instead of using choc chips, so you bite into these big chunks of chocolate!

  3. I just had a brilliant idea: replace the cocoa powder with that spicy hot-chocolate that Dagoba makes, Xocolatl! Spicy cookies!

    This is the cocoa I'm talking about:

    It's also good as a digestif, with a little bit of brandy. I imagine amaretto or Licor 43 would also be good mixed in.