Recipe By KATHY
Published Aug 2nd
Prep 15m Cook 10m Additional 20m Ready In 45m
Servings 4 dozen Calories 124.7

These cookies are great…you get a double dose of chocolate! My kids love them.

Recipe Ingredients

  • 1 cup butter, softened
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips
  • ½ cup chopped walnuts

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts

  • Calories 124.7
  • Carbohydrate 15.5 g
  • Cholesterol 17.9 mg
  • Fat 7.1 g
  • Fiber 1 g
  • Protein 1.5 g
  • Saturated Fat 3.9 g
  • Sodium 63.1 mg
  • Sugar 10.2 g


  1. Long review alert! Yes, even after 1000+ reviews, I am going to leave one! Deep chocolate flavor, pleasantly (but not overly) sweet, soft texture but not too gooey, perfect height(not flat) and just downright irresistible! I read through 100's of reviews and made the following tweaks to this recipe: 1/2 cup butter & 1/2 cup - Read more ...
  2. Great recipe just as written. Whenever a cookie recipe calls for butter I always chill the dough for an hour or so before baking as this prevents a flat cookie. The taste of butter can't be beat! The chocolate chips and nuts can be substituted with any variety of options...this time I used two King - Read more ...
  3. These are so chocolatey it's ridiculous! Not a bad thing but I'm definitely going to add more nuts next time. They aren't dense and they stay very soft. The only change I made to this recipe was to follow the suggestion to use 1 cup white and 1/2 cup brown sugar (light brown very lightly - Read more ...
  4. A little update - it has now been more than three days, and the cookies are still wonderfully soft and chewy in my airtight cookie jar. Also, if your cookies do dry out, try putting a slice of raw apple in there with them. They'll soften up soon. This apple trick also works for gingersnaps - Read more ...
  5. these are waaayyyy to sweet!!!!!!!!!! it over powers the chocolate flavor. and they don't stay soft..... next time, if I decide to make these again...i will cut the sugar and replace some of it with brown sugar!!!!!1
  6. These are EXCELLENT!!! Some of the best cookies I have ever made. I did make a few changes--half margarine/half shortening (I do this with all of my cookies...for some reason my cookies can turn out flat as frisbees, this prevents that from happening), and I did half brown sugar/half white sugar. The end result? OMG, - Read more ...
  7. These cookies are great! They are very soft and chewy with a nice rich chocolate flavor. In fact they taste just like little brownies. I was concerned they would not turn out because the dough seemed thick and sticky but baking at 350 degrees for exactly 8 min produced a perfectly plump and shiny cookie! - Read more ...
  8. Ooo-ooo-oooh! Marvelous little bites of chocolate heaven. After reading previous reviews I was concerned about dryness after the first day so I used half butter and half butter-flavored shortening for the fat. Since I was using a small cookie scoop, I used mini chocolate chips (baked for 8 minutes)...all I can say is they are - Read more ...
  9. I used 1/2 cup butter and 1/2c shortening instead of the 1 cup of butter and they came out similiar to the wonderful 'Otis Spunkmeyer' cookies! Very sure to use the lesser cooking time as they continue to cook on the sheet.
  10. I thought that these cookies were really good. Great flavor my boyfriend loved them. Just make sure that you underbake them or they will get a bit hard.

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