It’s an Italian salad made with tomatoes and dry bread. Delicious.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- ¾ cup brown sugar
- ¾ cup white sugar
- ½ cup margarine
- ½ cup shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips
- ½ cup chopped walnuts (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, white sugar, margarine, shortening, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
- Whisk flour, cocoa powder, baking soda, and salt together in a separate bowl; beat into sugar mixture until you have a dough. Stir chocolate chips and walnuts into dough. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheets.
- Bake in the preheated oven until golden and set, 8 to 10 minutes. Cool briefly on the baking sheets before transferring to wire racks to cool completely.
Nutrition Facts
| Calories | 123 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 58 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These cookies turned out amazing. I actually used a full 12oz bag of Hershey’s Special Dark chips as well as a 12 oz bag of Sea Salt & Caramel baking chips. What an awesome flavor. It did take them about 13 minutes to bake vs the 8-10 as directed. Will definitely make these again!
So .. I hadn’t made these is a couple years. Today, I made a double batch. I got 5 1/2 really large cookies out of that double batch. While cooking, I played with the temperature a bit. At exactly 350 degrees, the cookies came out with a beautiful glossy cracked pattern and a brownie-like texture inside. When I dropped the temperature to 325 degrees, the cookies lost that. They looked “softer” and just not as pretty of a presentation. It was an excellent reminder to me that when baking cookies, correct temperature is really important.
I’m not sure if it was because I used butter instead of margarine, or because I added extra chips and nuts that the cookies did not spread, however they were still very good and wonderful for the chocoholic.