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Chocolate Chocolate Chip Cookies I
SUBMITTED BY:
KATHY
PHOTO BY:
monstroxity
"These cookies are great...you get a double dose of chocolate! My kids love them."
RECIPE RATING:
Read Reviews
(781)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
45 Min
Original recipe yield 4 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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)
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 7, 2002 by
GINNYG
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GINNYG
Oct. 7, 2002
Wonderful cookies!
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26 users found this review helpful
Wonderful cookies!
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Reviewed on Dec. 20, 2003 by TEULA
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TEULA
Dec. 20, 2003
These cookies are great! They are very soft and chewy with a nice rich chocolate flavor. In fact, they taste just like little brownies. I was concerned they would not turn out because the dough seemed thick and sticky, but baking at 350 degrees for exactly 8 min produced a perfectly plump and shiny cookie! Using half chocolate and half white chips makes these so cute! I will probably add chopped nuts next time I bake these which is sure to be soon!
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20 users found this review helpful
These cookies are great! They are very soft and chewy with a nice rich chocolate flavor. In...
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Reviewed on Jun. 16, 2003 by Jayna
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Jayna
Jun. 16, 2003
I used 1/2 cup butter and 1/2c shortening instead of the 1 cup of butter and they came out similiar to the wonderful 'Otis Spunkmeyer' cookies! Very tasty...be sure to use the lesser cooking time as they continue to cook on the sheet.
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20 users found this review helpful
I used 1/2 cup butter and 1/2c shortening instead of the 1 cup of butter and they came out...
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Reviewed on Nov. 1, 2006 by
Diane M.
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Diane M.
Nov. 1, 2006
These are EXCELLENT!!! Some of the best cookies I have ever made. I did make a few changes--half margarine/half shortening (I do this with all of my cookies...for some reason my cookies can turn out flat as frisbees, this prevents that from happening), and I did half brown sugar/half white sugar. The end result? OMG, cookies of divine chocolaty-ness, to die for. Better than the local bakery's chocolate chocolate chip cookies. I'd give it more stars if I could. Happy eating!
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18 users found this review helpful
These are EXCELLENT!!! Some of the best cookies I have ever made. I did make a few...
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Reviewed on Nov. 12, 2003 by
KATHY S
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KATHY S
Nov. 12, 2003
Ooo-ooo-oooh! Marvelous little bites of chocolate heaven. After reading previous reviews I was concerned about dryness after the first day so I used half butter and half butter-flavored shortening for the fat. Since I was using a small cookie scoop, I used mini chocolate chips (baked for 8 minutes)...all I can say is they are perfect for a chocoholic like me. For those who don't know this tip: Line your baking sheet with regular old aluminum foil and you'll have no problem with cookies sticking. Use a new sheet each time then slide the foil onto newspapers to cool slightly before removing cookies to wire racks. Thank you for the perfect recipe!
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17 users found this review helpful
Ooo-ooo-oooh! Marvelous little bites of chocolate heaven. After reading previous reviews I...
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Reviewed on Aug. 24, 2003 by
Joanne 35
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Joanne 35
Aug. 24, 2003
These were just what I needed to satisfy the chocolate craving! They were more like cake than cookie and the faster you can eat them the better cause they do get dry and crumbly after a day GREAT TASTE!
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14 users found this review helpful
These were just what I needed to satisfy the chocolate craving! They were more like cake than...
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Reviewed on Apr. 9, 2007 by
WITZKEN
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WITZKEN
Apr. 9, 2007
A little update - it has now been more than three days, and the cookies are still wonderfully soft and chewy in my airtight cookie jar. Also, if your cookies do dry out, try putting a slice of raw apple in there with them. They'll soften up soon. This apple trick also works for gingersnaps or any other cookie that gets hard quickly. It also works for brown sugar that has hardened. Don't leave the apple in there so long that it spoils, of course!
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11 users found this review helpful
A little update - it has now been more than three days, and the cookies are still wonderfully...
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Reviewed on Jun. 9, 2007 by
LISAKP71
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LISAKP71
Jun. 9, 2007
These are so chocolatey it's ridiculous! Not a bad thing, but I'm definitely going to add more nuts next time. They aren't dense, and they stay very soft. The only change I made to this recipe was to follow the suggestion to use 1 cup white and 1/2 cup brown sugar (light brown, very lightly packed), and it's perfect. Co-workers are giving thumbs-up!
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10 users found this review helpful
These are so chocolatey it's ridiculous! Not a bad thing, but I'm definitely going to add...
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Reviewed on Dec. 30, 2002 by JEWELGRL7
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JEWELGRL7
Dec. 30, 2002
I thought that these cookies were really good. Great flavor, my boyfriend loved them. Just make sure that you underbake them or they will get a bit hard.
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9 users found this review helpful
I thought that these cookies were really good. Great flavor, my boyfriend loved them. Just...
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Reviewed on Oct. 1, 2007 by
wifeyluvs2cook
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wifeyluvs2cook
Oct. 1, 2007