Doubly Chocolate Cookies
Submitted by brucey
Dark cocoa cookies stuffed with two full cups of chocolate chips and chopped nuts. Makes 54 soft, fudgy drop cookies with a deep chocolate flavor that hits from the very first bite.
YIELD
54 servingsPREP
20 minCOOK
10 minREADY
30 minWhen a recipe calls for ⅔ cup cocoa in the dough AND two cups of chocolate chips folded in, you know it means business. These are chocolate cookies for the people who think regular chocolate chip cookies just aren’t chocolatey enough.
The dough bakes up soft and almost brownie-like, while the chocolate chips melt into gooey rivers throughout. Chopped nuts add the crunch that keeps things interesting.
With a yield of 54, this is a serious batch. Perfect for cookie swaps, filling the freezer, or just keeping the cookie jar stocked all week.
Pro Tips
- Bake just until set, not until firm; these cookies are meant to be soft and slightly underdone in the center
- Let them cool on the sheet for a minute before moving so they don’t crumble apart
- Use your favorite nut: walnuts, pecans, or macadamias all work great here
Ingredients
Directions
Heat oven to 350℉ (180℃).
In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
Stir together flour, cocoa, baking soda and salt; add to butter mixture.
Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or just until set.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
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