Wednesday, June 11, 2014

Chocolate Dark Chocolate Chip Cookies

It is inevitable, every semester some of my students discover this blog.  Once word is out, they usually joke with me about when I will cook or bake for them. 

What they don’t know is that I always bring a treat at the end of the semester.  This year, I made cookies for them for their final exam. 

These cookies were a fantastic hit and are officially college student approved. 

Chocolate Dark Chocolate Chip Cookies – Adapted from Nestle


  • 3 C dark chocolate chips
  • 2 2/3 C white whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 C butter, soften (1 1/2 sticks of butter)
  • 1 C brown sugar
  • 1/3 C sugar
  • 1 tsp. vanilla
  • 3 eggs


In a small saucepan, melt 2 C dark chocolate chips over medium heat until smooth.  You’ll want to stir these chocolate chips often as they melt.  Set aside. 

Meanwhile, combine 2 2/3 C (a little scant) white whole wheat flour with 1 tsp. baking soda and 1 tsp. salt.  I like to do this in a large 4 C liquid measuring cup because it is easy to pour the flour into my mixer this way! 

In the base of your mixer, cream the softened butter together with 1 C brown sugar and 1/3 C sugar.  Beat until light and fluffy. 

Add in 1 tsp. vanilla and 3 eggs, one at a time and mix well in between eggs. 

Add in the melted chocolate chips, and flour, alternating additions.  Mix well until blended.  The batter will be fluffy, or airy, not dense like a typical cookie dough. 

Stir in 1 C dark chocolate chips. 

Think brownie.  Yum!

Using a cookie scoop (we’ve used both a 2-inch and a 1-inch scoop), place cookie dough onto a lightly greased or baking-mat lined cookie sheet.  The cookies do spread out, so be sure to place them about 2 inches apart (12 cookies per tray). 

Bake at 375 for 8-9 minutes until just set.  Remove from the oven and cool on the tray for 1-2 minutes.  Remove to a cooling rack and cool completely.  Store in an airtight container, or in the freezer for longer-term storage. 

If you use the 1-inch cookie scoop, this recipe easily makes 48 cookies.  If you use the 2-inch scoop, you are looking at 24 or so cookies. 

They are especially delicious topped with ice cream.  Enjoy!

1 comment:

  1. Those look amazing! I love a good chocolate cookie, this variation sound delicious. :)


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