Search
by Ingredient
Best Chocolate Chocolate-Chip Cookies

Best Chocolate Chocolate-Chip Cookies

StarStarStarStarHalf star

Submitted by pat kerr

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

YIELD

24 servings

PREP

10 min

COOK

15 min

READY

25 min

Double chocolate chip cookies that go all-in on the cocoa, with a soft fudgy middle and crackled tops that scream bakery counter, not boxed mix. The trick here is two tablespoons of half-and-half folded into the dough alongside dark brown sugar, which keeps things tender even after the cocoa sucks moisture out of the batter.

Unsalted butter gets creamed long enough to lighten in color, then both sugars go in for that signature chewy-crisp contrast. Pecans are optional but highly recommended, they toast up while the cookies bake and cut through all that chocolate with a buttery snap.

Line your pan with foil before scooping. The cookies release cleanly once cool and you skip the stuck-on disaster that ruins so many chocolate drop cookies.

Pro Tips

  • Pull the cookies when the centers still look slightly underdone. They firm up on the sheet as they cool and stay fudgy instead of dry.
  • Toast the pecans in a dry skillet for three minutes before chopping. It deepens the flavor and prevents the soft, raw bite that makes nuts disappear into chocolate.
  • Chill the dough for 30 minutes if your kitchen runs warm. Cold dough holds its shape and gives you thicker, chewier cookies instead of flat spread-out discs.
  • Store in an airtight container with a slice of bread to keep them soft for up to four days.

Variations

  • Swap pecans for toasted walnuts or hazelnuts for a different nutty edge.
  • Use white chocolate chips alongside the semi-sweet for a triple chocolate version.
  • Add a teaspoon of espresso powder with the cocoa to amplify the chocolate without making them taste like coffee.

Ingredients

1 ¾ 414
CUPS ML ALL-PURPOSE FLOUR
sifted
¼ 1.3
TEASPOON ML BAKING SODA
½ 226.8
POUND G UNSALTED BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML SUGAR
½ 118
79
CUP ML COCOA POWDER
2 30
TABLESPOONS ML LIGHT CREAM (HALF&HALF)
1 237
CUP ML PECANS
coarsely chopped, optional
1 237
CUP ML SEMI-SWEET CHOCOLATE
semi-sweet chips, null, null *

Directions

Sift together flour and baking soda and set aside.

With electric mixer, cream butter, then add vanilla and both sugars and beat to mix well.

Add cocoa and beat to mix well on low speed.

Add cream and gradually add sifted dry ingredients, beating only until mixed.

Stir in pecans ans chocolate chips with wooden spoon.

Use a rounded spoonful (less than heaping) for each cookie and place 1½ inches apart on cookie sheet.

It is best to put aluminum foil on the pan first.

Bake for 12 to 13 minutes.

Let cool before removing to rack.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 170 61% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 8mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

Email this recipe