If you like your chocolate chip cookies to be soft and chewy almost brownie-like as well as chocolaty in flavor, then this is the recipe for you. In addition to a double dose of chocolate, these chocolate chocolate chip cookies have an addition of nuts in it. The original recipe called for walnuts but I replaced them with hazelnuts. Hazelnuts blend so perfectly with chocolate…don’t you agree? This recipe has more than 2000 reviews on allrecipes.com with a rating of four and a half stars. So you can imagine how good it is. I have tweaked the recipe a bit. These are so good with a cold glass of milk in the morning or perhaps with a cup of coffee. The recipe makes a huge batch of cookies. I cut the recipe in half and made big cookies.
1 cup butter at room temperature (some people have suggested using shortening or a mix of butter and shortening)
1 1/2 cups white sugar (you can also make it half brown and half white sugar)
2 teaspoons vanilla extract
2/3 cup cocoa powder
2 cups all purpose flour
3/4 teaspoon baking soda
2 cups semi-sweet chocolate chips
1/4 teaspoon salt*
1 teaspoon instant coffee powder (optional as the original recipe didn’t add it but to enhance the chocolate flavor for serious chocolate lovers)
1/2 cup chopped walnuts/hazelnuts (optional)
Preheat oven to 350 degrees F (175 degrees C).
Sift together flour, baking soda, cocoa and salt in a bowl. Add in coffee powder if you are using. In a separate large bowl beat butter, sugar, eggs and vanilla until the mixture becomes fluffy and light. Combine the flour mixture in this butter mixture with the help of a wooden spoon or spatula till mixed. Mix in the chocolate chips and chopped nuts.
Now if you are using butter the dough might be sticky. If it is too sticky and thin, then put it in the refrigerator for a while otherwise your cookies will be thin and flat. This will mostly depend on the temperature of your kitchen and humidity. If it is warm and humid, then it is recommended that you refrigerate the dough.
With the help of a spoon, drop round-fulls of dough on cookie sheets keeping some distance in between the dough. Bake for about 8-10 minutes or till just set. Do not over-bake. Cool cookie sheets on wire racks. Remove cookies after 10 minutes.
Servings: 4 dozen cookies
P.S: Courtesy of Ruby khala I have added the quantity of salt as well as the info on where to add coffee powder 🙂