| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 36 cookies |
Ingredients
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, beaten
- 1 tablespoon vanilla
- 1/2 cup unsweetened cocoa
- 2 cups chocolate chips, 2 Hershey’s chocolate bars, chopped or M&M’S
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
- For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
- For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 204 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 25 mg |
| Sodium | 105 mg |
Reviews
This Is the best cookie recipe I’ve ever tried, i saw people saying it was too sweet but I think it’s perfect the way it is if you’re a chocolate lover like me
These are some really good cookies. I melted the butter which made it a bit easier to work with. Also I didn’t add the full cups of sugar. I also did half cup of walnuts and choc chips to half the batter. I left the other half plain to add a whipped pb frosting too. For me it made around 54 cookies. Expect more!
These are great. It’s like I have a cookie jar full of little brownie bites. I followed the recipe exactly. The dough is very stiff. Don’t attempt this recipe if you are using a hand mixer. Even my stand mixer slowed a bit when I mixed the dough. These cooked perfectly in 9 minutes. They don’t spread much, so you can place them about an inch and a half apart.
The goat of cookies
This is a FANTASTIC recipe. So chocolately good and I added the chopped walnuts and I’m so happy I did, they take it to a whole new level. Even though I used unsweetened cocoa I still almost halfed the sugar amount and it was still plenty sweet, but not overly so. I basically added 1/2 a cup plus 1/8th of a cup of brown plus white sugar each, instead of one whole cup each. It was definately still sweet enough, had I done more, I would not have liked it. Seems to need a couple extra minutes to cook also. Love that this can be made in baking dish squares form, going to try that next time. This is definately going to be a keeper and I will experiment with different variations.
The flavor was delicious, and the walnuts added a bit of crunch, making the whole thing so yummy!
These are great with a few liberties taken with the instructions. I kept the ingredients the same (omitting the walnuts), but I creamed the butter first before adding the sugars and vanilla, then I creamed them together before adding the cocoa, mixing that in real well, and then adding the eggs one-at-a-time. It bears mentioning that having your eggs room temp will help with the texture and mixing. Then I added the flour mixture about 1/4 cup at a time, mixing only until just combined between each scoop. I do have a KitchenAid stand mixer, though…if I were still relegated to using a hand mixer I wouldn’t bother being so fussy lol But this way, and also with refrigerating the dough for about half an hour, the cookies came out soft and moist and won’t dry out. There are a LOT of reviews complaining of these being too sweet, and I would bet dollars to donuts those people used Dutch process (alkalized) cocoa. Don’t use Dutch process cocoa for anything with a base consisting of sugar and then more sugar but with molasses in it. You’ll have a really, really bad time. I used unsweetened Ghirardelli and just some basic Tollhouse semi-sweet morsels, and as someone who really doesn’t have a sweet tooth to speak of, these came out the right amount of rich and slightly sweet. On top of being a bit sweet-averse, I’m also not big on chocolate, so I likely won’t be making these a ton, but if I have the itch, this is my new go-to!
Just made these and are good but very sweet. Also the dough was very hard to stir and put on cookie sheets. Hurt my hands.
I doubled recipe and added chopped chocolate orange. Came out awesome! Great chocolate flavor!! Made plenty to give as gifts!
I made this recipe and instead opted for the option of using a 9×9 pan. These cookie bars were so moist and delicious. I will try different variations soon.