Double Chocolate Chip Cookies

Sweet & Rich? These should be called “THE JACKPOT!”

Maybe you’re like millions of Americans – and are addicted to chocolate? The good thing is, “you are not alone.” Chocolate is the perfect pick-me-up-pallet mate and I have just the rich recipe to help you itch the craving the next time it comes-a-knocking: DOUBLE CHOCOLATE CHIP Cookies!  They do the trick every time. You should see how my Mom’s eyes light up during PMS when my Dad brings her home a half dozen double chocolate chip cookies. Sure she pouts later, because she has to work out even more to burn those rich calories, but that’s LIFE – a give and take.

Having said as much I have an awesome recipe to give and I sure hope you take it. Most of all, I hope you utilize it and randomly make a chocolate-loving Americans day.

Are you ready to bake?  Grab your aprons and preheat your ovens, it’s time to get sweet in here!

First things first — let me give credit where credit is due, I found this lovely little recipe on  They have a plethora of baking ideas listed on their website that an enthusiast like myself [and you] can pull from. They’re also on Twitter, so if you Tweet #Follow them and they will #Follow you back. I should know – because they’re #FollowingMe. Yay!!! Now back to reaping that home made lovin’ from the oven:


    • 2 1/4 cups flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 2 sticks butter, softened
    • 1 cup granulated sugar
    • 1 cup packed brown sugar
    • 2 large eggs, beaten
    • 1 tablespoon vanilla
    • 1/2 cup unsweetened cocoa
    • 2 cups chocolate chips, 2 Hershey’s chocolate bars, chopped or M&M’S
    • 1 cup chopped walnuts (optional)


Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled


One Comment Add yours

  1. mizqui says:

    These are a MUST la petit friend – CALL ME when they come out of the oven! (;

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