|Nutritional Guidelines (per serving)|
|Servings: about 36 (36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Made with mini chocolate chips and unsweetened cocoa powder, this cookie is for chocolate lovers.
Gather the ingredients.
Preheat the oven to 350 F.
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
Cream the butter in a large bowl with an electric mixer on medium speed until light and fluffy.
Add the granulated and brown sugars and vanilla, beating until the mixture is smooth and creamy.
Add the eggs to the butter mixture, beating until combined.
Gradually add the flour mixture, beating until well combined.
Then stir in the mini chips.
Using a 1 1/2-inch cookie scoop, drop the dough onto baking sheets.
Bake until slightly set, 9 to 11 minutes (The cookies will appear to be slightly under-cooked in the center, but will firm up once they’ve cooled.)
Set the baking sheet on a wire rack and let the cookies cook for 1 to 2 minutes, before transferring them to the racks to cool completely.
- Store in an airtight container.
- Cookie scoops are readily available at kitchen stores in a variety of sizes. A 1 1/2-inch scoop works for most cookie recipes. This gadget makes quick work of dropping the dough onto the baking sheet and has the added benefit of creating uniform cookies.