-
-
My review
Ultimate Double Chocolate Cookies
Carol P.
"A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 148Original recipe yields 42 servings (3 1/2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 280342 Ratings
-
-
-
-
-
Most helpful positive review
1/8/2005
I never had a chance to find out how long these cookies were supposed to "set" on the cookie sheets because they all disappeared long before the 10 minutes were up! A few substitutions I made b...
Most helpful
Most positive
Least positive
Newest
1/8/2005
I never had a chance to find out how long these cookies were supposed to "set" on the cookie sheets because they all disappeared long before the 10 minutes were up! A few substitutions I made b...
8/3/2001
Really great chocolate flavor. I'd been having trouble getting the right consistency in the finished cookie, though...I would end up having to throw out half the batch (never seem to set up). Bu...
8/10/2006
Terrific! For the first batch, I just scooped spoonfuls of dough onto a baking tray. Although they were tasty, they spread out until they were really thin, and almost overcooked. For the next 2 ...
12/12/2006
I definitely think next time the coffee is being left out. There was too much of a coffee flavor and I much prefer to have more chocolate flavor then coffee. Other then that, 35-40 mins for se...
7/19/2006
This is a fantastic recipe! It comes from the Cooks Illustrated New Best Recipes cook book. For people who have had trouble with the recipe, I would recommend buying really good quality bittersw...
12/11/2006
This cookie got rave reviews from all the chocolate lovers in my family. I have made them twice-some for home-most for a cookie exchange. Good quality chocolate is key to a great cookie. I used ...
11/23/2006
These are incredibly chocolately! The dough is a little hard to handle, but if you actually follow the recipe and let it "set" for 35 minutes, it's much easier. I got the crackley texture by r...
10/23/2006
Great recipe. The first couple of batches I used a cookie scoop for the dough, but was not all that pleased with the finished product. I decided to try rolling a batch into balls...and what a ...
10/4/2005
These really are the ultimate chocolate cookies! The recipe can easily handle the addition of chocolate chips, walnuts, or even peanut butter chips. By the way, dutch processed cocoa can't reall...