Well, your cooks learned their lesson. If you’re going to make a chocolate cookie, just make chocolate chip! The beauty of a chocolate chocolate chip cookie is that you can take your well-established recipe, the one you’ve made 1,000 times before, and all you have to do is add 1/3 cup of cocoa. Seriously. It doesn’t get any easier than that.
Now, we know there’s a certain national brand that claims to win the chocolate chip cookie recipe, but no matter which recipe you use, it’s not going to stray too far from this blueprint.
The first step, naturally, is to assemble your ingredients. You will need:
- 2 1/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup cocoa powder
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 tsp. pure vanilla extract
- 2 eggs
- 2 cups (1 package) chocolate chips
- 1/2 cup chopped nuts
Preheat your oven to 375 degrees.
Most recipes start the same way – combine the flour, baking soda and salt in a small bowl. This is also where your cooks added the cocoa powder. It smelled A-MAZING! This is what Hershey, Penn., smells like all the time. No joke. You should go there. They hand out free chocolate.
In a separate, larger bowl, beat the butter, granulated sugar, brown sugar and pure vanilla extract. Look, before we go any further, your cooks have to tell you that there simply is no substitute for the real thing. Either go pure or go home. Actually, just use the pure stuff. Sure, it’s more expensive, but a bottle of the stuff should last you through a whole year of baking.
Now, with the butter properly creamed, add the eggs and beat well. Here comes the fun part! Gradually add the flour mixture, beating well to combine. Warning: the cocoa powder will go everywhere. No matter how little you add at a time. Just roll with it.
Alright, then. Let’s make it yummy. Start by stirring in the chocolate chips. Mix it up real nice. Then, we divide the dough in half. Why? Because we’re only using half the amount of nuts that most recipes call for because some people don’t like nuts. Those people are nuts, but that’s a different story.
We just put half the dough in the bowl that previously held the flour and dumped the nuts on top of them. Mix ’em up and you’re done.
It’s time to pull out your trusty baking sheets. Drop dough by the rounded teaspoon onto the ungreased sheet and bake for 8 to 10 minutes (our oven took 10 minutes to the second). Pull the cookies out, let them cool for a few minutes, and then remove from the sheet to cool completely (or to get gobbled up as fast as they’re coming out of the oven).
If we had to review these cookies in one word, that would: YUM! If we had to review these cookies in two syllables, they would be: UH-HUH! Let’s just say they were much better than previous attempts at chocolaty goodness from the oven.
We hope you enjoy them!
Read the recipe here.