When I first came across the recipe for Chocolate Chocolate Cake Cookies, I checked out the reviews that it had receved before deciding to make them. The reviewers raved about them, so I decided to have a go myself.
These were amazing, not to mention that they were incredibly easy, and should be a “must” for chocolate-lovers.
They are very brownie-like, but without being dense. The fact that they were so soft reminded me of cake, though they were.I found the recipe on allrecipes.com when I was looking for something to put my Nestle Toll House Swirled Morsels into. That’s right: white and semisweet chocolate swirled chips. They’re much like Hershey’s Hugs, but tiny! They go perfectly in this cookie.
Chocolate Chocolate Cake Cookies
1 cup unsalted butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsweetened cocoa powder
2 cups semisweet (or swirled) chocolate chips
Preheat oven to 350F.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
Mix together flour, baking soda, salt and cocoa powder in a separate bowl with a fork or whisk until even in color.
Add the dry ingredients to the butter mixture and stir until well combined.
Stir in chocolate chips.
Bake for 11 minutes at 350 F. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for a couple of minutes before removing to a cooling rack to cool completely. Store in airtight containers.
Notes: Follow the baking time EXACTLY! Trust me. You won’t regret it.Since the batter called for 2 cups of chocolate chips and the bag only had 1 1/2 cups, I tossed in 1/2 cup of Mini Morsels, too.