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My review
The Best Double Chocolate Chip Cookie
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ORBAMINK
"An altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good! "
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Ingredients
25 m servings 162Original recipe yields 40 servings (40 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 223260 Ratings
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Most helpful positive review
12/23/2004
This is the author of the recipe, I have noticed some of you had some problems with the cookies from postings on here. For one I use a little extra flour when I bake them also I always use tinfo...
Most helpful critical review
3/14/2006
I liked the flavor of this cookie, but I only had butter on hand which didn't help these cookies to retain their shape (which they didn't-they flattened out considerably). I halved the recipe an...
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12/23/2004
This is the author of the recipe, I have noticed some of you had some problems with the cookies from postings on here. For one I use a little extra flour when I bake them also I always use tinfo...
7/20/2006
This cookie got rave reviews from everyone when I actually used extra cocoa powder, which not only made a darker, more chocolatey-appealing cookie than the picture, and it also counter-balanced ...
4/6/2008
I thought these were a little too sweet, hubby did not. Still, I would reduce the sugar by 1/2 cup if I was to make these again. I used butter for better flavor, upped the cocoa powder to 1/2 cu...
4/19/2007
Oh Oh OHHH!!! This is really the best recipe ever! Okay, I tweaked it a little, here's what I did. I used 1/2 a heaping cup cocoa powder, all butter, added a teaspoon cinnamon, and a smidgen of ...
12/18/2002
Oh so yummy. Use it with peanut butter chips too. One suggestion, lower heat 25 degrees and don't grease your pan - just use a non-stick cookie sheet. The greased pan caused the cookies to sp...
3/14/2006
I liked the flavor of this cookie, but I only had butter on hand which didn't help these cookies to retain their shape (which they didn't-they flattened out considerably). I halved the recipe an...
5/18/2003
They were very good! My first batch turned out fine. But my second batch burned. Be careful not to leave it in the oven too long or it will be crispy. Take it out once you see cracks on the top ...
12/16/2005
My family loves this twist on a classic favorite. I make these all the time. I do add 1/2 tsp salt and hope that adds some lift. Very good!
8/25/2005
Shannon, your friends are right! This is a great recipe. I made these today, and they were an instant best seller. They're gorgeous! And they taste good! Thank you! *****I want to add, I ne...