double chocolate chip cookies
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- 8 tablespoon(s) unsalted butter softened
- 1/2 cup(s) firmly packed dark brown sugar
- 1/2 cup(s) granulated sugar
- 1 teaspoon(s) vinilla extract
- 1/2 teaspoon(s) salt
- 1/3 cup(s) unsweeted cocoa powder
- 1 large egg
- 1/2 teaspoon(s) baking soda
- 1 cup(s) all-purpose flour
- 2 cup(s) chopped white choclate
- Combine butter, dark brown sugar, granulated sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
- Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and white chocolate.
- Chill the cookie dough, covered, for 4 to 10 hours.
- Preheat the oven to 325°F. Grease baking sheets.
- Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
- Bake for 12 minutes for a slightly chewy cookie or 14 minutes for a crisper cookie. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.
This recipe is a personal recipe added by LoriSmith and has not been tested or endorsed by MyRecipes.
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double chocolate chip cookies Recipe at a Glance
- COURSE: Snacks