Thursday, November 12, 2009

Double Chocolate Chip Cookies

I am extremely proud to announce that this cookie recipe is a product of my own imagination. This morning while I was showering I had this light bulb moment--"What if I put cocoa powder into my chocolate chip cookies?" I love chocolate chip cookies and I LOVE chocolate so doubling up seemed like the perfect idea.
This was a great success! I might prefer this recipe to my traditional chocolate chip cookie. They are chocolately and moist and soft with just a bit of crunch.

2/3 C Crisco shortening
2/3 C softened margarine
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
2 and 1/2 C flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp salt
2 cups chocolate chips

Cream together shortening, margarine and both sugars until fluffy. Add in eggs and vanilla. In a separate bowl whisk together flour, cocoa, baking soda and salt. In three additions stir dry ingredients into the creamed mixture. Stir in chocolate chips.

Drop by tablespoonfuls onto a baking sheet. Bake at 350 for 8-10 minutes

Do NOT overbake. They will not look done in the oven. The cocoa in these cookies makes it much more difficult to check done-ness. so keep on eye of them. Possibly take them out at 8 minutes and check the underside of a cookie. My first batch was severely undercooked...the center of the cookies were dropping out through the slots of the cooling rack.

Yields: 4 dozen


  1. Hmm I find it kind of ironic that I posted about eating yummy double chocolate chip cookies last night at the Ronald McDonald House and then today you make them!