This dish is incredible. Adding more chocolate to the traditional Toll House® chocolate chip cookie recipe.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder, or more to taste
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, or more to taste
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, cocoa powder, salt, and baking soda together in a large bowl. Whisk white sugar, brown sugar, butter, shortening, eggs, and vanilla extract together in a separate bowl until smooth. Stir sugar mixture into flour mixture until just combined. Fold in chocolate chips and walnuts.
- Spoon batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
- Bake in the preheated oven until cookies are browned, 10 to 15 minutes. Cool cookies for 5 minutes on the baking sheet before serving.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 106 mg |
| Sugars | 7 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very yummy used 3/4 cup brown sugar instead of 1/2 cup and added marshmallows boys loved them
Didn’t care much for these cookies. Seemed like the inside was cake like, and dough wasnt easy to work with.
Wonderful recipe – didn’t change a thing. Thanks for sharing this recipe
these were awesome!! followed directions to the “T” BUT I made these for a huge chocolate lover and added more chips. going to make more in a couple of days.
I just used white chocolate morsels. The texture of the cookie was amazing soft, moist, crumbly and oh so very chocolatey! Will definitely be making again!
Made these tonight. Delicious cookies. The dough was a tad dry, as I used almost 1 cup of cocoa powder, so I added a bit of oil, problem solved. I made the cookies with peppermint m&m and peppermint extract. I love chocolate and peppermint together.. I will definitely make these again…..
Based on my son’s milk , soy and peanut allergies, I was able to adapt this recipe with success. I used Earth Balance spread for the butter/shortening and Enjoy Life chocolate chips. They came out great.
We made these cookies today and they are very good! The only reason I gave this recipe four stars instead of five is because although we followed the directions to a T, the dough turned out very stiff. I would recommend adding 2-3 tablespoons of milk to soften the dough up a bit and make it easier to work with. I also used special dark cocoa and it made the flavor so rich and decadent. I will definitely be making these again!
These cookies turned out great! They were quick to throw together and came out with a perfect mixture of crunchy edges with chewy centers when baked on a stone. I may try them with peppermint chips next, because the only way I can imagine improvement on double chocolate is with peppermint 🙂 -Bonnie
Very tasty! Perfect for Christmas with holiday red and green chocolate chips. I may, next time, (because there will be a next time), try using 1 C butter instead of 1/2 C butter and 1/2 C shortening. Either way, we really enjoy these beautiful chocolatey cookies. Thanks for the recipe!