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


  1. 1

  2. 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.
  3. 2

  4. Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and white chocolate.
  5. 3

  6. Chill the cookie dough, covered, for 4 to 10 hours.
  7. 4

  8. Preheat the oven to 325°F. Grease baking sheets.
  9. 5

  10. Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
  11. 6

  12. 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.

December 2012

This recipe is a personal recipe added by LoriSmith and has not been tested or endorsed by MyRecipes.

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