Chocolate Double-Chip Cookies
Recipe: #10683
October 07, 2013
Categories: Desserts, Cookies, Dropped, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, Labor Day Mothers Day, Picnic, Potluck, Oven Bake, Flour, Chocolate, more
"A KC favorite! A chocolate cookie packed with chocolate and peanut butter chips, the texture is perfect and when left out until the next day (if have any left that is!) they crisp up a bit! You can make a double recipe and freeze the dough if desired :)"
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (32.4 g)
- Calories 162.1
- Total Fat - 12.1 g
- Saturated Fat - 7.7 g
- Cholesterol - 37.3 mg
- Sodium - 132.6 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 0.4 g
- Sugars - 9.3 g
- Protein - 1.1 g
- Calcium - 7 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Set oven rack to middle position.
Step 3
Prepare a lightly greased baking sheet.
Step 4
In a bowl sift together flour, cocoa, baking soda and salt.
Step 5
In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
Step 6
Beat in egg and egg yolk and vanilla until well combined.
Step 7
Beat in flour mixture just until combined (the dough will be thick).
Step 8
Stir in both baking chips. If desired you can refrigerate the dough until ready to bake.
Step 9
Drop the dough by tablespoons about 2-inches apart onto cookie/baking sheet.
Step 10
Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
Step 11
Cool cookies on sheets for 2 minutes and then transfer to racks to cool completely.
Tips
No special items needed.
0 Reviews
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