Chewy Cocoa Chocolate Chip Cookies. Better than the local bakery's chocolate chocolate chip cookies. I'd give it more stars if I could. Also, if your cookies do dry out, try putting a slice of raw. I have been looking for a good chocolate chocolate chip cookie recipe, and this is it! The batter alone is fab, but the cookies are wonderful!
In a large bowl, cream the butter, oil and sugars until light and fluffy.
Beat in pudding mix and water.
Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well (dough will be stiff).
You can have Chewy Cocoa Chocolate Chip Cookies using 10 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Chewy Cocoa Chocolate Chip Cookies
- It's 1 Stick of no salt Butter.
- It's 1/2 cup of White Sugar.
- You need 1/4 cup of Brown Sugar (packed tight).
- Prepare 1 teaspoon of Vanilla.
- You need 1 of Egg.
- You need 1/4 cup of Cocoa Powder.
- Prepare 1 1/4 cup of All Purpose Flour.
- It's 1/2 teaspoon of Baking Soda.
- It's 1/2 teaspoon of Sea Salt.
- You need 3/4-1 cup of Milk Chocolate Chips.
This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle "morsel" bag. Blend in the cocoa and add baking soda, salt and blend well. Add the flour into the creamed mixture and fold in the chocolate chips. In a large bowl, cream together margarine and sugar until smooth.
Chewy Cocoa Chocolate Chip Cookies step by step
- Preheat oven to 350 degrees. oven rack just below center..
- Microwave butter till it's slightly melting on edges, do not melt thru.. (just to make mixing with sugar easier.).
- Combine all sugars with butter and mix (whip) till creamy and airy. (full melted butter will not produce this texture).
- Mix in Vanilla and Egg. Do Not Over Mix! mix till egg is just slightly incorporated into mixture. set aside..
- Combine dry ingredients and mix well before adding to sugar/butter dough. when mixed thoroughly add to sugar/butter dough and combine together pressing crumbs and bits with hand until consistent. dough is to be wet, sticky but manageable. (very soft like).
- Mix in Chocolate Chips using hands..
- Make balls 1 1/2 inch in diameter, i like bigger but up to you! place on silicone baking pad or lightly greased sheet, leaving space between, cookies will spread out..
- Into oven.....8-10 minutes, DO NOT OVERBAKE! edges will start to brown... remove from oven, cool, and enjoy!.
- DO NOT OVERBAKE!!, less is is better. when just out of oven, cookies will be super soft. allow to fully cool and cookies will firm a bit with a chewy soft center. if crunchy or to crisp, lesser the time for baking. if not eaten immediately, keep in airtight ziplock bag, I've had cookies last to 4 days....
- Each oven and cooking situation can differ *try adjusting level of rack in oven.... *adjusting temperature.... *adjust time allowed to bake.... HAPPY BAKING!!.
Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor.