Chocolate Chocolate Chip Cookies I

Chocolate Chocolate Chip Cookies I

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"These cookies are get a double dose of chocolate! My kids love them."
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45 m servings 125 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 3107 Ratings

Most helpful positive review

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 tu...

Most helpful critical review

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...

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 tu...

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 bea...

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 shorte...

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 ...

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 sure to use the lesser cooking ti...

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 ...

Long review alert! Yes, even after 1000+ reviews, I am going to leave one! Deep chocolate flavor, pleasantly (but not overly) sweet, soft texture but not too gooey, perfect height(not flat) an...

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 recip...

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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