Double-Chocolate Cookies

Name: Double-Chocolate Cookies
Total time: 1 h 15 min
Yield: Serves 26 (serving size: 1 cookie)
Ingredients: 6 ¾ ounces unbleached all-purpose flour (about 1 1/2 cups); 6 tablespoons unsweetened cocoa; .38 teaspoon salt; ¾ cup sugar; ¼ cup unsalted butter, softened; 2 tablespoons canola oil; 2 large eggs; ¼ teaspoon vanilla extract; ½ cup bittersweet chocolate chips

3 Ratings
3 Reviews

The secret to these rich chocolate cookies is not to overbake them. For a gooey, creamy cookie center, pull them out of the oven when they are still a bit glossy.

By Deb Wise

Recipe by Cooking Light November 2014

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Credit: Ryan Liebe; Styling: Mary Clayton Carl

Recipe Summary

hands-on:

16 mins

total:

1 hr 15 mins

Yield:

Serves 26 (serving size: 1 cookie)

Nutrition Info

Ingredients

6 ¾ ounces unbleached all-purpose flour (about 1 1/2 cups)
6 tablespoons unsweetened cocoa
.38 teaspoon salt
¾ cup sugar
¼ cup unsalted butter, softened
2 tablespoons canola oil
2 large eggs
¼ teaspoon vanilla extract
½ cup bittersweet chocolate chips

Directions

Step 1
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.

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Step 2
Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat 1 minute. Add flour mixture to butter mixture, beating at low speed just until combined. Add chocolate; beat at low speed just until combined. Cover with plastic wrap; chill 30 minutes.
Step 3
Preheat oven to 350°.
Step 4
Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks.

Nutrition Facts

Per Serving:

99 calories; fat 4.7g; saturated fat 2.2g; mono fat 1.7g; poly fat 0.5g; protein 2g; carbohydrates 14g; fiber 1g; cholesterol 19mg; iron 1mg; sodium 40mg; calcium 7mg.

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Anonymous

11/13/2020

Made a batch of the cookies for the first time today. I first want to say that having to convert 0.38 teaspoon was a bit annoying. Was uneasy about just going to 1/4 teaspoon so I converted it to what it would be for salt in grams (2.25g) was what I saw online.. Followed everything exactly.. I did have to keep the cookies in the oven for 10min instead of 8.. Then let it stay on the cookie sheet for 2 min before transferring it over to cool..

Cookies were child approved by 2 young elementary aged children.

Dropped 1 star because I did have to make some decisions on how I was going to factor in the salt measurements.

Renee

01/25/2017

I made these for the first time yesterday. My mixer had stopped working, so it took me a while to mix by hand...but it was well worth it! I probably over-baked these cookies, but they were still a hit! I will definitely make these again.

DonnaC

07/02/2015

One of the best cookies I have ever baked! Cookie puffed up and stayed puffy. I live in Denver, and did not have to make any adjustments. Most of my cookies flatten, even with the suggested adjustments for altitude.

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Double-Chocolate Cookies

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Double-Chocolate Cookies

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Double-Chocolate Cookies

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Double-Chocolate Cookies