Yummies 4 Tummies :-) | Chocolate Chocolate Chip Cookies

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Categories: Chocolate, Cookies, My Baking & Cooking

Chocolate Chocolate Chip Cookies

By Anna ⋅ October 15, 2011 ⋅ Post a comment

Ummmmm, yummmmmmm!

To view photo in Flickr, go to http://www.flickr.com/photos/yummies4tummies/6248637690/

It goes without saying that I’m a cookie monster. Chip isn’t quite one yet, but fairly sure he’s slowly converting over. LOL.

I’m thrilled to finally have access to my recipe collection again. ‘Twas on a desktop computer sitting in storage for well over 2 years.

Screenshot of recipe
I use FileMaker Pro software

This “tried and true” recipe is hella good. It’s exactly the same one I came across on allrecipes.com. No modifications are necessary. If you read the “Notes” section (see above “screenshot”), I just may try using both white and brown sugar next time, but I’m really happy with the taste, as is.

We halved the recipe and got 11 cookies out of it
They’re golf-ball size ’cause cookies should be jumbo-size :p

Well… they didn’t come out large as we hoped

But that’s okay, ’cause taste matters here (always!)

Paired with my fave chocolate chip cookies…
We baked both cookies the same afternoon

…Yeah, it’s only a matter of time Chip’ll become a cookie monster too! Shhh!

Recipe
Chocolate Chocolate Chip Cookies

INGREDIENTS:

2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1 cup) butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

PREPARATION:

Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature.
Chop walnuts, if desired.

DIRECTIONS:

In large bowl, stir together flour, cocoa, baking soda and salt.
In mixing bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
Preheat oven to 350 degrees F.
Add dry ingredients. Stir in chocolate chips and nuts (if desired).
Place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
Bake for 16-18 minutes or just until set.
Cool slightly, remove from cookie sheet to wire rack. Cool completely.

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