Extreme Chocolate Cookies

"These cookies are a chocolate lovers dream! When you make these cookies you will know why I have named them the best! To achieve the perfect texture both margarine and butter should be used and the dough has to be chilled for a minimum of 5 hours. These cookies have both flavor and the perfect texture! This will make quite a lot of cookies depending on the size that you make them, I make mine very large so I use about two tablespoons of batter for each cookie. Make certain to sift the cocoa powder first! Yield is only estimated depending on the size of cookies."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
5hrs 8mins
Ingredients:
12
Yields:
30 cookies
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ingredients

  • 1 12 cups all-purpose flour
  • 12 cup unsweetened baking cocoa (sifted)
  • 34 teaspoon baking soda
  • 12 teaspoon salt
  • 12 cup butter, room temperature
  • 12 cup stick margarine, room temperature (do not use the soft tub margarine)
  • 1 cup white sugar
  • 13 cup light brown sugar
  • 1 large egg
  • 1 egg yolk (save the white for another use!)
  • 2 teaspoons vanilla
  • 1 (10 ounce) package semi-sweet chocolate chips (or use white chocolate chips or both!)
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directions

  • In a medium bowl mix together flour, cocoa powder, baking soda and salt until well combined.
  • In another large bowl using an electric mixer, beat the butter, margarine, white sugar, brown sugar and vanilla until fluffy (about 3 minutes).
  • Add in the egg and egg yolk; beat for about 5-6 minutes (no sugar granules should remain in the batter!).
  • Add in the flour mixture and mix JUST until completely combined with the electric mixer (batter will be thick).
  • Cover and chill the batter for about 5 hours (or overnight).
  • Set oven to 350°F.
  • Lightly grease a large baking pan.
  • Drop about 2 heaping tablespoons cookie dough onto a baking sheet (if using a 15 x 10-inch baking sheet you should get 8 cookies on the sheet, two across and four rows).
  • Bake for about 8 minutes or until the cookies are just set and begin to crack on top.
  • Cool the cookies in the baking pan then transfer to a rack (the cookies will firm up while sitting).

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Reviews

  1. While making these I was a little worried about my batter as it seemed quite soft - more like a cake batter than a cokie dough. A night chilling and the dough firmed up quite a bit and was very easy to work with. I made smaller cookies so my yield was more than 60 cookies. To maintain the firmness of the dough, I kept it chilled between scooping each tray. The results were absolutely fantastic cookies. Deep and intense chocolate flavor; a light crispy exterior with a soft chewy center. Not too sweet but rich, rich, rich. These are more than a dream, they are chcolate nirvana. I used the holiday edition white chocolate chips (with red and green stripes), doting a few on the tops of the batter to make sure they would pop out on the top of each cookie. I absolutely loved them and my real concern is not the result but how much nibbling I might do before the holidays trays were made. Thanks Kitten.
     
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