Recipe by Linda Whittaker
"These are GREAT chocolate chocolate chip cookies. Always a request at Christmas from friends and family!"
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1 1/4 cups
unsweetened cocoa powder
semisweet chocolate chips
I read the reviews first, and wanted to make sure the cookies didn't flatten out while baking. I added half a cup more flour to the recipe, and they came out soft and chewy, and about as high as I'd like. (Maybe 1/4 cup more flour next time to get them really fat...) I was out of chips, so skipped that, and they were still great as basic chocolate cookies. And since they were plain on the inside, I made up for it by rolling the cookies in powdered sugar before baking. That came out well. You could add anything to this dough; the idea of orange extract and zest crossed my mind, or maybe mac nuts with almond extract.
They're okay but just like brownies
These cookies were quite nice. I followed the advice of the other reviewers and added an extra cup of flour. I omitted the salt and added a little bit of milk because the mixture was really dry. I was a little timid about the amount of sugar - I did put the 2 cups in, but next time I'll probably cut that down. They came out really nice and chewy - very heavy though, very chocolatey. I made two trays of biscuits then put the rest in as a cake (I got impatient) and that turned out quite nicely, I just left that in a little longer.
I agree with the other reviewers, you must let them cool on the baking paper before transferring them to the rack because they will fall apart. I liked the texture - nice and chewy in the middle, harder on the outside.
I'm giving it a four because I feel it's a tad sugary for my liking but the biscuits are quite nice. About them being flat - mine weren't very flat but I did add that extra cup of flour - they spread a lot so make sure you space them with big gaps in between. Yum! :)
My favorite new recipe! I have made these 3 times now, and they are great! The first time, after reading comments about them being flat, I used half margarine/half crisco. Cookies were a little dry then. The next 2 times I followed the recipe EXACTLY (well, Blue Bonnet stick margarine instead of butter)and they are fabulous! Everyone loves them. They are not flat, and very soft, but definitely done! Just a note, they should be dropped by Tablespoon, not teaspoon. I have a cookie scoop that is a measured Tablespoon, works great - bake 9 minutes. Thanks for sharing this awesome recipe!
If the term "BET YOU CAN'T EAT ONE" ever described a cookie perfectly, this is the one!! I've made cookies for over 40 years and can't believe I never thought of this one. It's very easy and very delicious. I used real butter like it stated and (oink, oink) I think that really made a difference!! HINT: Let them cool a bit before trying to remove them...lot easier. Thanks for a great recipe, Linda
First of all, let me say, "I loved these cookies!" After reading the reviews I decided that I would add an extra 1 cup of flour so the cookies would bake up nice & fat and they did. I used a small size ice cream scoop to make the cookies uniform in size & I also baked a couple of 1 inch balls that I rolled up in my hands to experiment with. The ice cream scoop ones were larger & baked just right for 9 minutes on an air bake cookie sheet with a silpat. The 1 inch balls on the same sheet for 9 minutes baked up more dry. Now for the add ins. I only used 1 cup of choc. chips but I also used 1 cup of chopped up dried cherries. I was very pleased with the out come.
I made the cookies as stated and they're great! I then decided to try to reduce the calories and did this:
replaced 1/2 cup butter w/seedless, sugarless raspberry jam, and half the sugar with stevia by the cup. All the other ingredients were unchanged - except used white chocolate chips. Wow, they were fabulous cookies. This is an all around great recipe - versatile but great as is, too. I'll be using this a lot in the future.
Deeeelightful!! I have been looking for a good chocolate chocolate chip cookie recipe, and this is it! The search is over. I also added an additional 1/2 cup flour,as others suggested, and they were perfect. The batter alone is fab, but the cookies are wonderful! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Chewy Chocolate Cookies I
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 66
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