Double-chocolate cookies

Family Circle

Makes: 3 dozen

  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces milk chocolate
  • 3/4 cup unsalted butter
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Heat oven to 375.  Whisk together the flour, cocoa powder, baking soda and salt in a medium-size bowl.

Coarsely chop 6 ounces of the chocolate, and finely chop the remaining 6 ounces.  Microwave coarsely chopped chocolate with butter for 1 minute, stirring halfway through.  Microwave an additional 15 seconds if necessary; stir until smooth.

Transfer chocolate mixture to a bowl of an electric mixture and add sugars, eggs and vanilla; beat until well combined.  Reduce speed to low and gradually beat in flour mixture.  Stir in remaining finely chopped chocolate pieces.

Drop heaping tablespoons of dough onto ungreased baking sheets, about 2 inches apart.

Bake at 375 for 9-11 minutes or until set.  Let the cookies cool on the bakign sheet on a wire rack for 2 minutes.  Transfer the cookies to rack; let cool completely.

*Chef’s note: Yeah, you probably should make this cookie. It tastes like a brownie. And it actually makes as many as the recipe says it will. REALLY good. Great with ice cream, too.


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