Kim’s Double Chocolate Dream Cookies
These cookies are truly divine. Everyone from the youngest kid to the oldest adult simply love these. They are gooey, soft, chewy, and just the right amount of crisp. They remind me of an all-edges brownie. The best thing about this recipe is that it does not require chilling prior to baking.
Equipment
- A mixing bowl
- Measuring tools
- A fork, stand mixer, or hand mixer
- A cookie scoop (looks like a smaller ice cream scoop) or large spoon
- A cookie (or cooking) sheet
Ingredients
- 1 cup butter at room temperature
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 2-1/4 cups all purpose flour
- 1 tsp baking soda
- 3/4 cup unsweetened cocoa
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350F degrees.
- Either grease a cookie sheet or line it with parchment paper (whichever you prefer – I tend to just give the sheet a light spray with a cooking spray)
- With either a stand mixer or electric hand mixer – cream together the butter and sugar until smooth.
- Add the eggs and vanilla, beat until well combined.
- Add the flour, baking soda, cocoa, and salt and mix until the dough starts to form.
- Carefully stir in the chocolate chips.
- Using a small cookie scoop or spoon, roll the dough into cookie balls approximately 1” in diameter.
- Bake for 8-9 minutes until the center is just set – there should be a bit of gloss in the center when you pull them out. They will set as they cool.
Notes
Since the dough is rather dark you do need to keep a close eye on the cookies as they bake. You will not see a noticeable browning of the edges – watch the centers.
Also, keep in mind that these cookies do not spread much.
These are also FREAKING AMAZING around the winter holiday season with some crushed peppermint added to them.
Nutrition
Serving: 1cookieCalories: 175kcalCarbohydrates: 24gProtein: 1gFat: 8gSaturated Fat: 4gCholesterol: 24mgSodium: 150mgPotassium: 40mgFiber: 1gSugar: 17g
Tried this recipe?Let us know how it was!