Chocolate Chocolate Chip Cookies
These cookies are great...you get a double dose of chocolate! My kids love them.
These cookies are great...you get a double dose of chocolate! My kids love them.
- Carbohydrate 188.434449230061 g
- Cholesterol 215.971875103143 mg
- Fat 97.2558146475705 g
- Fiber 6.90164428493979 g
- Protein 15.7489615247026 g
- Saturated Fat 60.6590742726484 g
- Serving Size 1 1 dozen (391g)
- Sodium 1807.47013569774 mg
- Sugar 181.532804945121 g
- Trans Fat 6.55686088740838 g
- Calories 1654 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Requiring only standard mixing bowls and ungreased sheet pans, this formula relies on chemical leaveners rather than commercial aeration equipment to build structure. Creaming butter and sugar introduces microscopic air pockets that expand under heat, while cocoa powder adds both flavor compounds and structural dryness. Measuring flour accurately prevents dense, heavy results; fluffing the powder with a fork before spooning it into the measuring cup avoids compacting excess solids.
Determining Doneness Visually
Assessing structural readiness relies on surface appearance rather than internal temperature probes, which fail to register accurately in flat confections. Edges must appear completely set and slightly matte, while centers should retain a glossy sheen and yield softly to gentle pressure. Residual heat carries the baking process forward during the resting phase on the hot metal surface, solidifying the interior before transfer to wire racks.
- Remove batches at eight minutes if chewier textures are preferred.
- Allow cookies to rest on pans for precisely three minutes before moving.
- Store cooled items in airtight containers at room temperature for up to five days.
