Double Chocolate Cookies

20 Ratings
  • 5 4
  • 4 0
  • 3 5
  • 2 8
  • 1 2

This recipe adapted from "Martha Stewart Living Holiday Cookies."

Martha Stewart Living, December 2005, The Martha Stewart Show, Martha Stewart Living, December 2005

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Credit: not applicable

Recipe Summary

Yield:
Makes about 3 dozen
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Ingredients

Directions

  • Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

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  • Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms

  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

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Reviews (12)

20 Ratings
  • 5 4
  • 4 0
  • 3 5
  • 2 8
  • 1 2
Martha Stewart Member
12/02/2010
How many cookies does this recipe make? I am sure this is regular, granulated sugar. When it is anything else a recipe will specify (confectioers, etc.). Hershey makes an unsweetend cocoa you can find in the baking department of virtually any grocery store.
Martha Stewart Member
07/24/2009
Can somebody pls tell me what type of sugar this recipe use? Im new to baking. thks
Martha Stewart Member
02/20/2009
I followed the recipe exactly and they turned out hard as rocks. They looked nice, but I will decrease the baking time next time I make these. They looked practically unbaked when they came out after 15 mins., but disappointingly they hardened up A LOT.
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Martha Stewart Member
08/31/2008
i made them like 4 times, first time was perfect all other times they went flat and fast. i got all new ingredients but still flat. any professional advise?!
Martha Stewart Member
08/11/2008
Where can I get unsweetened Dutch-process cocoa powder? I am new to cooking/baking.
Martha Stewart Member
07/23/2008
AYE MAYNE DIS RECIPE IS OFF THE CHAIN DAWG MAYNE IM BOUT TO MAKE DIS
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Martha Stewart Member
07/23/2008
These cookies turned out perfectly! I undercooked them by a few minutes, and did not use my Convection oven - just regular baking oven. The convection oven cooks quickly and will make the cookies harder. I prefer them gooey and fudgy. I've also used 3 types of chocolate chips - milk, semi-sweet and dark. Great cookie for chocoholics!
Martha Stewart Member
07/23/2008
I like using semi chocolate chips, not milk ones. Has anyone tried it with the dark chocolate chips, and if so, how did the cookies turn out?
Martha Stewart Member
03/27/2008
OMG! These are AWESOME! I have been searching for years for the perfect chocolate cookie. I can never find one chocolately enough. These are perfect. The texture is right, crispy on the outside-gooey chocolatey on the inside. I used a tablespoon and the cookies came out huge. They look like they belong in a bakery window!
Martha Stewart Member
01/23/2008
i made these today. There pretty good but next time I will bake them for less time. They weren't very soft.
Martha Stewart Member
12/18/2007
These cookies are also good using the mint m
Martha Stewart Member
12/03/2007
These cookies are very rich and delicious. Also this recipe was VERY easy and quick to make. I made a batch this morning and it took about 25 minutes from start to finish (including the baking time!!!). I didn't have any m
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