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“I have an amazing regular chocolate chip cookie that I really should put up here sometime. When my kids were little (a long time ago) I adjusted that recipe to make these cookies. I just tried a different company's recipe for choc choc chip cookies and realized that mine was better, so I thought I'd share. Hope you like it.”
READY IN:
40mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the butter, Crisco, and sugar in your mixing bowl until pretty well combined.
  2. Add eggs and vanilla and mix leaving a few chunks.
  3. Add cocoa powder and espresso powder. Mix until combined.
  4. Place in the mixing bowl 1 cup of the flour.
  5. In a separate 2 cup measuring cup,combine the other cup of flour and the soda and salt. mix together and then add to the rest of the ingredients.
  6. Finally add the chocolate chips.
  7. Drop by rounded soup spoon onto an ungreased cookie sheet. I usually get six to a sheet.
  8. Bake in a 375 oven for 7.5 minutes. I use a convection oven and cook at 375. Don't let the oven think it's smarter than you and drop the degree by 25 degrees.
  9. These need to rest on the pan for about 5 minutes before they are removed, but they will be nice on the outside and soft on the inside.

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