These chocolaty chocolate chip cookies are very good. Everyone I know begs me to make them for them.

Recipe Summary

prep:
10 mins
cook:
8 mins
additional:
2 mins
total:
20 mins
Servings:
18
Yield:
18 cookies
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt, gradually stir into the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto unprepared cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Do not overbake. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

356 calories; protein 3.8g; carbohydrates 46.8g; fat 19.3g; cholesterol 23.6mg; sodium 290.6mg. Full Nutrition
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Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2004
Holy cow, these are good! Don't change a thing, just pay attention and you won't overcook or undercook them. Easy and tasty! You can also drop rounded spoonfuls of dough onto a cookie sheet and freeze them. Then bag them up and you can have more hot fresh cookies when you want them. Bake at 300 degrees for 15-20 minutes, check often. Yum! Thanks Tiffany! Read More
(22)

Most helpful critical review

Rating: 1 stars
03/27/2005
This recipe distroyed my Easter. The cookies turned out burned no matter how long they stayed in the oven. They have two modes: Raw and Burned. I've been cooking for a while and I have never seen such a waste of ingredents. Read More
(7)
127 Ratings
  • 5 star values: 94
  • 4 star values: 26
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/26/2004
Holy cow, these are good! Don't change a thing, just pay attention and you won't overcook or undercook them. Easy and tasty! You can also drop rounded spoonfuls of dough onto a cookie sheet and freeze them. Then bag them up and you can have more hot fresh cookies when you want them. Bake at 300 degrees for 15-20 minutes, check often. Yum! Thanks Tiffany! Read More
(22)
Rating: 5 stars
06/17/2004
I used butter rather than margarine and the cookies were delicious. Very ooey gooey and chocolatey. The kids will beg for more!! Read More
(14)
Rating: 5 stars
07/25/2008
These are the best cookies I've ever made. I did everything almost exactly as the recipe called for except I added 2 teaspoons of instant coffee powder along with the dry ingredients. I made them smaller than the recipe called for - made 3 doz so they were smaller than the original recipe. Baked them for exactly 10 minutes and they came out amazing. A delicate crisp on the outside and a soft chewy inside. They remind me of the double chocolate cookies at Panera's. Read More
(14)
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Rating: 5 stars
07/13/2003
These cookies were extremely tasty soft and chewey too. Everyone loved them! I added raspberry chocolate chips instead of plain semi-sweet for a change. Yum yum. Read More
(11)
Rating: 4 stars
07/08/2005
Great cookies though they don't hold their shape well if you bake the dough right after you make it. I would suggest freezing the dough for a few hours or putting it in the fridge overnight before baking. Then roll into to tablespoon balls and flatten into patties after putting them on the cookie sheet. Try using butterscotch chips too! Great combo with the chocolate. I also added marshmallows to the center of them. Don't mix marshmallows into the batter though as they make the cookies impossible to get off the cookie sheet. Read More
(9)
Rating: 4 stars
11/10/2004
Pretty good cookies but not a five in my book. I got about four dozen out of the recipe so I'll be taking a lot to work. Ten minutes was a perfect amt of time to bake them but I only let them cool for three minutes and that worked well. They were firm & easily removed from the baking sheet. For the first dozen I had only put in one cup of the choc chips because I thought I wouldn't want anymore but once I tasted one I felt that it could use the two cups. The recipe didn't indicate what size spoon to drop the rounded spoonfuls but I used a regular tablespoon and they came out a nice size, not too big nor too small. Another thing, I definitely needed a glass of milk with each cookie or atleast a half glass! Read More
(8)
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Rating: 5 stars
07/13/2008
A super chocolatey cookie and nice and soft. My husband loved them and he's picky about his cookies. I was having a chocolate craving and these cookies hit the spot! Read More
(7)
Rating: 5 stars
10/10/2011
Didn't have chocolate chips but that didn't matter; I wanted to bake some chocolate cookies. I will look for no others here or anywhere! I made my first batch using butter -- I never use margarine -- but goofed and used baking soda; slightly crunchy with slightly chewy centers. In other words PERFECT! Second batch -- three days later! -- I made a double batch using baking powder as called for; these came out more chewy and less crunchy. In other words also PERFECT! Wish I could give this recipe TEN stars! Read More
(7)
Rating: 1 stars
03/27/2005
This recipe distroyed my Easter. The cookies turned out burned no matter how long they stayed in the oven. They have two modes: Raw and Burned. I've been cooking for a while and I have never seen such a waste of ingredents. Read More
(7)