Double Chocolate Cookies
 Click to enlarge | Ingredients: Metric Units 3/4 c. butter (1 1/2 sticks)
1/2 c. brown sugar 1/4 c. sugar 1 3/4 c. flour 1/3 c. cocoa 1 tsp. baking powder 1/2 tsp. salt 3 oz. semisweet chocolate 2 eggs 1 1/2 tsp. vanilla 1 pkg. (1 3/4 c.) chocolate chips or chocolate chunks |
Directions:
A super-rich, brownie-like cookie. Perfect for dunking - pour the milk!
Yield: 3-4 doz. small cookies
Preheat oven to 325°F (165°C).
In a large bowl, cream butter. When light and fluffy, add sugars and cream well.
In a medium bowl, sift together dry ingredients: flour, cocoa, baking powder, salt.
Add eggs to batter, one at a time.
In a small bowl in the microwave, melt semisweet chocolate. Add melted chocolate to the dough.
Add sifted dry ingredients gradually.
Add vanilla extract. Stir in chocolate chips or chocolate chunks.
Drop cookie dough by spoonfuls onto baking sheets.
Bake at 325°F (165°C) for 12 min., until tops are no longer moist. (These chocolate cookies won't get golden brown.)
Yield: 3-4 doz. small cookies
Preheat oven to 325°F (165°C).
In a large bowl, cream butter. When light and fluffy, add sugars and cream well.
In a medium bowl, sift together dry ingredients: flour, cocoa, baking powder, salt.
Add eggs to batter, one at a time.
In a small bowl in the microwave, melt semisweet chocolate. Add melted chocolate to the dough.
Add sifted dry ingredients gradually.
Add vanilla extract. Stir in chocolate chips or chocolate chunks.
Drop cookie dough by spoonfuls onto baking sheets.
Bake at 325°F (165°C) for 12 min., until tops are no longer moist. (These chocolate cookies won't get golden brown.)
Submitted by Gretchen Grant
Contributed on: Wednesday August 22nd, 2007 and modified on Tuesday June 3rd, 2008
Contributed on: Wednesday August 22nd, 2007 and modified on Tuesday June 3rd, 2008