A double dose of chocolate!

Walt
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking powder and salt. Set aside.

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  • Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.

  • Wrap in plastic and freeze until firm (about 20 minutes).

  • Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

226.4 calories; 2.6 g protein; 34.4 g carbohydrates; 30.8 mg cholesterol; 110.3 mg sodium. Full Nutrition

Reviews (215)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2007
These cookies are awesome! I followed the reciped exactly but doubled it. I ended up with close to 90 cookies and I froze some for later. They are a cross between chocolate chip cookies and brownies. I can't stay out of them! Thanks for listing it. EDITED TO ADD: These cookies don't keep for too long so eat them within 2-3 days. I don't recommend freezing them because they really harden quickly once thawed (like in 1-2 days). They're awesome when fresh though!!! Read More
(107)

Most helpful critical review

Rating: 2 stars
03/21/2011
i am so sorry but i tried making this recipe twice and both times tasted like a diabetics nightmare. the second time i even tried to make a few changes... ive never left a review before but this one wasted two bags of my favorite ghirardelli chocolate chips:( Read More
(6)
265 Ratings
  • 5 star values: 192
  • 4 star values: 49
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 8
Rating: 5 stars
08/14/2007
These cookies are awesome! I followed the reciped exactly but doubled it. I ended up with close to 90 cookies and I froze some for later. They are a cross between chocolate chip cookies and brownies. I can't stay out of them! Thanks for listing it. EDITED TO ADD: These cookies don't keep for too long so eat them within 2-3 days. I don't recommend freezing them because they really harden quickly once thawed (like in 1-2 days). They're awesome when fresh though!!! Read More
(107)
Rating: 5 stars
12/12/2006
The dough is delicious and the cookies even better! Easy to make and very chocolatey. Would also be really good with some white chocolate chips I imagine and I think I'll try that next time. I didn't want to mess up another pan to melt the chocolate chips so I stuck them in the microwave on low power for a few minutes. Worked well just make sure to stir every 30 seconds or so they can burn as I learned from experience. I wonder if some of the reviewers aren't familiar with this type of cookie; several folks have mentioned that the powdered sugar left funny white spots on the cookies after baking. I've generally seen these called "Chocolate Quakes" and the idea is to have a white sugar-covered ball of dough which breaks open during baking to reveal the chocolate underneath. Read More
(61)
Rating: 4 stars
09/26/2003
I used mint chocolate chips in the recipe and it came out great. Also works as a recipe for bars in a 9X12 pan. Read More
(45)
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Rating: 5 stars
01/23/2009
This was a great recipe. It was so easy and the cookies came out so moist and chewy. I am getting ready to make these again. This recipe is a keeper to use over and over again. Read More
(30)
Rating: 5 stars
03/20/2007
Unbelievable! The best chocolate chip cookie I have ever tasted. The only things I did differently were using 2 extra large eggs using margarine instead of butter adding the half cup of icing sugar with the flour and adding half a cup of cocoa to the recipe. I was doubting that the cookies would flatten out so I baked one in a toaster oven and I was stunned at how the cookie turned out. This recipe is a keeper and it looks like I'll have to make more than 2 batches at a time:) Read More
(24)
Rating: 5 stars
02/02/2007
AWESOME!!!! They turned out soft and chewy. I made these with my son who wanted 1/2 the batch without the icing sugar. Both batches AWESOME!!!! We will make these often. Read More
(21)
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Rating: 4 stars
12/06/2005
Hi there..These cookies are yummy but I forgot to roll them in the sugar and you get a bit of a bitter taste from all the semi sweet chocolate chips.... Rolled in the sugar they would be delicious I am sure........ Nice recipe...... Read More
(20)
Rating: 4 stars
03/22/2007
Not bad at all they stayed sooo soft. Be generous when rolling in the powdered sugar. Would use this recipe again:) Read More
(18)
Rating: 5 stars
06/21/2006
oooohhhhh yeah! This was a chocolate orgasm! Very very rich almost like a brownie. This is better than the chocolate crinkles recipe I've used for years! Thank You! Read More
(18)
Rating: 2 stars
03/21/2011
i am so sorry but i tried making this recipe twice and both times tasted like a diabetics nightmare. the second time i even tried to make a few changes... ive never left a review before but this one wasted two bags of my favorite ghirardelli chocolate chips:( Read More
(6)