Chocolate Chocolate Chip Cookies III Recipe -
Chocolate Chocolate Chip Cookies III Recipe

Chocolate Chocolate Chip Cookies III

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"A double dose of chocolate!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Combine flour, baking powder and salt. Set aside.
  2. Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
  3. Wrap in plastic and freeze until firm (about 20 minutes).
  4. Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2007

These cookies are awesome! I followed the reciped exactly, but doubled it. I ended up with close to 90 cookies, and I froze some for later. They are a cross between chocolate chip cookies and brownies. I can't stay out of them! Thanks for listing it. EDITED TO ADD: These cookies don't keep for too long, so eat them within 2-3 days. I don't recommend freezing them because they really harden quickly once thawed (like in 1-2 days). They're awesome when fresh, though!!!

Most Helpful Critical Review
Mar 21, 2011

i am so sorry but i tried making this recipe twice and both times tasted like a diabetics nightmare. the second time i even tried to make a few changes... ive never left a review before but this one wasted two bags of my favorite ghirardelli chocolate chips :(

Dec 12, 2006

The dough is delicious, and the cookies even better! Easy to make, and very chocolatey. Would also be really good with some white chocolate chips I imagine, and I think I'll try that next time. I didn't want to mess up another pan to melt the chocolate chips, so I stuck them in the microwave on low power for a few minutes. Worked well, just make sure to stir every 30 seconds or so they can burn, as I learned from experience. I wonder if some of the reviewers aren't familiar with this type of cookie; several folks have mentioned that the powdered sugar left funny white spots on the cookies after baking. I've generally seen these called "Chocolate Quakes", and the idea is to have a white, sugar-covered ball of dough which breaks open during baking to reveal the chocolate underneath.

Sep 26, 2003

I used mint chocolate chips in the recipe and it came out great. Also works as a recipe for bars in a 9X12 pan.

Jan 23, 2009

This was a great recipe. It was so easy and the cookies came out so moist and chewy. I am getting ready to make these again. This recipe is a keeper to use over and over again.

Mar 20, 2007

Unbelievable! The best chocolate chip cookie I have ever tasted. The only things I did differently were using 2 extra large eggs, using margarine instead of butter, adding the half cup of icing sugar with the flour, and adding half a cup of cocoa to the recipe. I was doubting that the cookies would flatten out so I baked one in a toaster oven and I was stunned at how the cookie turned out. This recipe is a keeper and it looks like I'll have to make more than 2 batches at a time :)

Feb 02, 2007

AWESOME!!!! They turned out soft and chewy. I made these with my son, who wanted 1/2 the batch without the icing sugar. Both batches AWESOME!!!! We will make these often.

Dec 06, 2005

Hi there..These cookies are yummy but I forgot to roll them in the sugar and you get a bit of a bitter taste from all the semi sweet chocolate chips.... Rolled in the sugar they would be delicious I am sure........ Nice recipe......


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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