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August 31, 2011
Double Chocolate Cookies
Keepsake Cookies
Prep time:
20 minutes, plus chillingBake time :
12 to 14 minutes“We could hardly wait for these huge cookies to come out of the oven.”
Ingredients
Serves 24
- 8 tablespoons (1 stick) unsalted butter, oftened
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 1 large egg
- 1/2 teaspoon baking soda
- 1 cup all purpose flour
- 2 cups (12 ounces) chopped white chocolate
Directions
1
Combine butter, dark brown sugar, granulated sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
2
Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and white chocolate.
3
Chill the cookie dough, covered, for 4 to 10 hours.
4
Preheat the oven to 325°F. Grease baking sheets.
5
Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
6
Bake for 12 minutes for a slightly chewy cookie or 14 minutes for a crisper cookie. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
For an easy dessert or snack that everyone loved, Grandma softened a quart of orange sherbet, then spooned a scoop of it onto each of 12 cookies. She spread the sherbet slightly over the cookies, then topped with the remaining cookies. She wrapped them in waxed paper or plastic wrap and froze them until they were firm.
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