Double Chocolate Cookies

Elizabeth Ann Quirino

Double Chocolate Cookies (Photo by Elizabeth Ann Quirino)

This is a bestseller cookie in my repertoire. I have baked these over and over again through the years for family, friends, co-workers, church bake sales, neighborhood potlucks and most of all, for Christmas. It has never failed me. Not a crumb remains. The chewy cookie has the double flavors of rich chocolate, both dark and yummy milk goodness. Then as one bites into its moistness, the immense amount of chocolate chips burst inside one's mouth. It's amazing. And like a dream, so easy to make. This was inspired by a recipe from “Best Loved Cookies” by Nestle Toll House. Makes about 3 dozen.

Ingredients2 and 1/4 cup all purpose flour1/4 cup Nestle Toll House Baking Cocoa1/4 cup baking cocoa, dark flavor1 teaspoon baking soda1/2 teaspoon salt1 cup butter or margarine, softened1 cup packed brown sugar3/4 cup white granulated sugar1 teaspoon vanilla extract2 whole eggs2 cups semi-sweet chocolate morsels

Procedure

Combine flour, cocoa, baking soda and salt in small bowl. Set aside.
Beat butter, brown sugar, white sugar and vanilla in mixer bowl until creamy.
Beat in eggs about 2 minutes till light and fluffy.
Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto baking sheets lined with parchment paper.
Bake in preheated 375 F degrees, 8 to 10 minutes or until puffed.
Let stand for 2 minutes; cool on wire racks.

Double Chocolate Cookies

Double Chocolate Cookies

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