The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Double Chocolate Cookies

by whatmegansmaking on October 12, 2009 in Cookies, Desserts

5.00 Mitt(s) 12 Rating(s)

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Recipe Description

Soft, fudgy, rich chocolate cookies with chocolate chips—these are truly wonderful.

Preparation Instructions

Beat butter, sugar, eggs and vanilla. Stir in flour, cocoa, soda and salt. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at at 350F for 8 to 10 minutes. Do not overbake or they won’t be as fudgy.

Ingredients

1 cup Margarine
1-½ cup Sugar
2 whole Eggs
2 teaspoons Vanilla
2 cups Flour
⅔ cups Unsweetened Cocoa Powder
¾ teaspoons Baking Soda
¼ teaspoons Salt
2 cups Chocolate Chips

5 Comments | Be the first to comment!

Comments

hjcary on 10.21.2009

These were great. I had one pan under done and the next a bit over done. It’s hard getting the perfect “fudgy” consistency but the fact there is so much chocolate makes it very forgiving after one bite.

hjcary on 11.2.2009

I am writing another review because I made them again. I wanted to mention I used butter instead of margarine. Also this time I made a single batch and instead of using chocolate chips I used mint chips. I did another batch which I doubled and used peanut butter chips instead of the chocolate chips. They are all great!

Courtney Rebecca on 1.27.2010

These cookies are fabulous! I too used butter instead of margarine. I also put the dough in the refrigerator for about an hour before I baked them. I used milk chocolate and peanut butter chips and the hint of peanut butter was awesome. These are super rich, so I made them smaller than I usually make cookies. A little two bite cookie was the perfect amount! I’ve been looking for a good chocolate cookie recipe and this one was great!

One more note: I made them at high altitude and didn’t have to change anything. Nice! I baked them for 8 minutes and they are perfectly fudgy. Of course, I love a good undercooked cookie… Thanks for sharing a great recipe! I can’t wait to try these again with mint chips too.

hjcary on 3.29.2010

I just made these a third time with another variation. I used Reese’s Pieces instead of chocolate chips. Once again perfect. I am high altitude, used butter and baked them for 9-10min.

fruitloopgirl on 2.6.2011

I just made these this morning. I used butter and divided the chocolate chips between bittersweet, semi-seet and white chocolate. These are now my new favorite Chocolate cookie!!!
Whether you make them as a double, triple or quadruple threat, you won’t regret making these cookies.
Mine were perfect at 9 mins.

Thanks for sharing this recipe!!

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Reviews

hjcary on 5.19.2010

I have made these multiple times this past year. I use butter though. I have used Peanut butter chips, Dark chocolate chips and reeses pieces and all three of those varieties have been awesome! Right now I have 9 dozen dough balls in my freezer from this recipe. I always double or triple the recipe when I make them then bake some and freeze cookie sized balls for the rest of the dough. I flash freeze them, then bag them in freezer bags so when we want cookies I can just take out the number of cookies we want and bake them right then.