If you’re a chocolate lover, this will be your new favorite cookie! It’s a simple variation on a traditional recipe, but this small change makes a big difference. Sweet, creamy, and oh so chocolately — Get ready to pour the milk!
Ingredients
- 1 cup (2 sticks) Butter or Margarine, softened
- 3/4 cup Granulated Sugar
- 3/4 cup Packed Brown Sugar
- 1 tsp. Vanilla Extract
- 2 Large Eggs
- 2 cups All-Purpose Flour
- 1/4 cup Unsweetened Cocoa
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup White Chocolate Chips
- 1 cup Chopped Walnuts, Pecans, or Macadamia Nuts
Directions
- Preheat oven to 375 degrees.
- Line two baking sheets with foil, and set aside.
- In a large bowl or stand mixer, blend together butter or margarine, sugar, brown sugar, vanilla, and eggs until smooth.
- Add flour, cocoa, baking soda, and salt, and blend until well combined.
- Add semi-sweet chocolate chips, white chocolate chips, and nuts.
- Mix until chips and nuts are well distributed throughout the dough.
- Spoon generous tablespoons of dough onto cookie sheets, leaving space between each spoonful. (Note: This recipe should make 24 large cookies, plus a little dough left over for eating raw. Yum!)
- Bake in preheated oven for 12-14 minutes.
- Gently slide foil and cookies off of baking sheet and onto a cool surface (like a counter-top or large cutting board) immediately after removing from oven.
- Allow to cool (if you can wait that long!) before removing from foil with a thin spatula.