This chocolate cookie recipe is everything you want – it’s soft, chewy, and easy to make. Most importantly, it’s delicious. Here is a nearly flourless cookie which gives you less of the bulk and more of the chocolate, and it is yummy! Those who have tasted flourless cake know how it gives the impression of a brownie. This nearly-flourless chocolate cookie gives you the impression of candy – it is sweet and chewy and it melts in your mouth. Add to this the fact that it is a chocolate-flavored cookie filled with chocolate pieces and . . . well . . . what more can be said?
Baking cookies is perfect any time of year. These little gems are just as perfect to take to a picnic or to the beach as they are to eat on a snowy, wintery day. Homemade cookies say “I love you” like nothing else. Your friends and family will always appreciate the effort and care that it takes to make something special.
When making anything, take care that you use the best ingredients. Real chocolate – not artificial. Real vanilla – not imitation. Real butter – not margarine. If you take the time to make something homemade, make sure it’s made with the best ingredients. The resulting product will be so much better; you will absolutely notice the difference.
A little hint to make cookie baking easier? Line your cookie sheets with non-stick foil (make sure the non-stick side is up). You don’t have to grease your cookie sheets when using this. It works like a charm!
Chocolate Chocolate Cookie Recipe
Ingredients for Chocolate Chocolate Cookies:
- 2 cups milk chocolate chips
- ½ cup butter
- 1 ½ cup sugar
- 2 eggs
- 3 tsp. vanilla
- 1 cup flour
- 1 tsp. salt
- ½ tsp. baking powder
- 1 ½ cups white chocolate chips (or use more milk chocolate chips)
- 1 cup walnuts, chopped (optional)
Directions for making Chocolate Chocolate Cookies:
Preheat oven to 350 degrees.
In a microwavable bowl, melt the 2 cups of milk chocolate chips with the ½ cup of butter in a microwave. (Put on medium-high power for 1 minute, take out and stir. If the chips are still not melted, microwave for 30-second intervals – stirring between each – until the chocolate is completely melted. It’s important not to burn the chocolate.) Once melted, let it set for 10 minutes to cool a bit.
Add to the chocolate mixture the sugar. Beat until blended. Add the eggs and vanilla – beat. Add the flour, baking powder and salt – mix well.
Stir in the white chocolate chips and the walnut pieces (if using).
Drop by teaspoonfuls onto a greased cookie sheet (or a cookie sheet lined with non-stick foil or parchment paper). Bake at 350 degrees for 8 – 10 minutes. Let them sit on the cookie sheet for 2 minutes prior to removing them to finish cooling on a cookie rack.
(Adapted from The Wellesley Cookie Exchange Cookbook, 1986)
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