Choc' til You Drop Double-Chocolate Chocolate Chip Cookies

Choc' til You Drop Double-Chocolate Chocolate Chip Cookies

Awesomely chocolate! How much chocolate can you get into a cookie? As much as possible with only enough dough to hold them together, now this a chocolate cookie that rocks!

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

24

Servings

5
cups semisweet chocolate chips
1
cup butter, cut into pieces
1/4
cup unsweetened baking cocoa
3/4
cup packed dark or light brown sugar
1
teaspoon vanilla
2
large eggs
2 1/4
cups all-purpose flour
1 1/2
teaspoons baking soda
1/2
teaspoon salt
Powdered sugar, if desired
  1. Heat oven to 350 degrees. Heat 1 1/2 cups of the chocolate chips and butter in 2-quart saucepan over low heat, stirring frequently, until melted. Remove from heat; cool 5 minutes.
  2. Stir in cocoa until smooth. Stir in brown sugar, vanilla and eggs until well-mixed. Stir in flour, baking soda and salt. Stir in remaining 3 1/2 cups chocolate chips. Dough will look shiny and becomes more firm as it stands.
  3. Drop dough by #16 ice cream scoop or by level 1/4 cupfuls about 2 inches apart onto cooking parchment-lined cookie sheet.
  4. Bake 12 to 14 minutes or until set (centers will appear soft and moist); DO NOT OVERBAKE. Cool 3 minutes; remove from cookie sheet to wire rack. Sprinkle with powdered sugar. Eat warm or cool. Store completely cooled cookies tightly covered.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Dark brown sugar gives these luscious cookies a deeper chocolate flavor, but light brown sugar works just fine. I freeze cookies immediately after cooling and microwave just one until warm!

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.