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Outrageous Chocolate Cookies

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Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.

Source: Everyday Food, September 2003
Total Time Prep Yield

Ingredients

Directions

  1. Watch: How to Measure Flour

Cook's Notes

Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough. Cookies can be stored in an airtight container at room temperature for two to three days.

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Reviews

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How would you rate this recipe?
1191
  • Evaniacerejoroc
    30 APR, 2017
    Made it. My grand children enjoyed them. thanks.
    Reply
  • stephsimpson1
    16 DEC, 2016
    My new signature cookie. Everyone goes NUTS for these. Remember to rotate your cookie sheet and don't overcook. 12 minutes is just the right amount in my oven. I find an entire pckg of chocolate chips too much, so I use about 2/3 bag.
    Reply
  • katsstuff
    7 DEC, 2016
    This is the best double chocolate cookie recipe ever! The cookies are moist and super fudgy. If you are a chocolate lover you can't go wrong with these. Follow the baking & cooling instructions carefully (the cookies are a bit delicate before cooling).
    Reply
  • jlscavella
    26 OCT, 2016
    This is exactly the moist, chocolaty treat I've been craving. For those of you who were dissatisfied I can only suggest you whip the egg mixture for 3 minutes, and use a very high quality chocolate. I used dark chocolate couverture 64 % cacao pistoles as my melting chocolate and high quality milk chocolate chips at the end. The cookies were shiny and cracked a bit around the edges when we took them out of the oven but still soft in the center and only needed 10 minutes. Wonderful!
    Reply
  • reemakkymailc
    9 JUL, 2016
    Are you sure it's only 2/3 cup flour?? With me I had to add more flour , about 1/2 cup to get it more like a cookie dough , overall it's good and my husband loved it ,, thanks
    Reply
  • Debbie Doo
    24 APR, 2016
    Made it 3X in the last 2 months. If you're a chocolate freak these cookies are to die for. The best!
    Reply
  • ruthcbyrne
    21 DEC, 2015
    Super delicate, let them cool! They are very chocolaty and easy to make, like a brownie cookie in texture and a bit sour tasting batter.
    Reply
  • stephsimpson1
    16 DEC, 2015
    Mine turned out great. Super chocolatey and gooey. Definitely turn them half way through as directed and don't over bake. They are best soft in the middle.
    Reply
  • stephsimpson1
    16 DEC, 2015
    Mine turned out great. Super chocolatey and gooey. Definitely turn them half way through as directed and don't over bake. They are best soft in the middle.
    Reply
  • nestelluggybaby
    30 NOV, 2015
    Thanks for this recipe. I was looking for a way to use up the grated chocolate I was given and needed to make a cookie. I only found ones calling for cocoa powder. This was such a blessing. I used peanut butter chips instead of the chocolate chunks and they were great!!!
    Reply

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