Double-Chocolate Cookies

3 Ratings
  • 5 2
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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

Gallery

Credit: Ryan Liebe; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
16 mins
total:
1 hr 15 mins
Yield:
Serves 26 (serving size: 1 cookie)
Nutrition Info
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Ingredients

Directions

  • 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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  • 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.

  • Preheat oven to 350°.

  • 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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