Doubly Chocolate Cookies
Yield
54 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
soft |
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
cocoa powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
chocolate chips
|
*
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
soft |
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
cocoa powder
|
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
chocolate chips
|
*
|
| 118 | ml |
nuts
chopped |
|
Directions
Heat oven to 350℉ (180℃).
In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
Stir together flour, cocoa, baking soda and salt; add to butter mixture.
Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or just until set.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
