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Double Chocolate Chip Cookies

Yield Makes about 30 cookies
Prep and Cook Time: about 30 minutes, plus 1 hour to chill. Notes: Debbie Dahlin of Hilmar, California, came up with these rich, chewy cookies, which she says are "chocolate therapy." You can store these cookies airtight for up to 2 days.


  • 8 ounces semisweet chocolate, chopped
  • 6 tablespoons butter
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips (6 oz.)

Nutrition Information

  • calories 118
  • caloriesfromfat 50 %
  • protein 1 g
  • fat 6.6 g
  • satfat 3.9 g
  • carbohydrate 16 g
  • fiber 0.8 g
  • sodium 76 mg
  • cholesterol 14 mg

How to Make It

  1. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in sugar, egg, and vanilla until blended.

  2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in chocolate chips. Cover and chill dough until firm, about 1 hour.

  3. Drop dough in 1-tablespoon portions, 3 inches apart, onto buttered 12- by 15-inch baking sheets.

  4. Bake in a 350° oven just until cookies are set at the edges, 7 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

  5. Let cookies cool for 5 minutes on sheets, then use a wide spatula to transfer to racks to cool completely.

  6. Note: Nutritional analysis is per cookie.