"These cookies are great...you get a double dose of chocolate! My kids love them." — KATHY
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1 1/2 cups
semisweet chocolate chips
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!
these are waaayyyy to sweet!!!!!!!!!!
it over powers the chocolate flavor. and they don't stay soft.....
next time, if I decide to make these again...i will cut the sugar and replace some of it with brown sugar!!!!!1
Great recipe just as written. Whenever a cookie recipe calls for butter I always chill the dough for an hour or so before baking as this prevents a flat cookie. The taste of butter can't be beat! The chocolate chips and nuts can be substituted with any variety of options...this time I used two King Size Hershey Bars with almonds, but vanilla chips, dried cherries, etc. could also be fun to try. Great recipe, great cookie. Thanks for sharing!
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!
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chocolate Chip Cookies I
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 64
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