The Pioneer Woman Tasty Kitchen
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Amazing Chocolate Cookies/Four Ways

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is the first recipe I ever posted to my cooking blog. The chocolate base is wonderful, and you can add any of the variations that you like. They are so yummy!

Ingredients

  • ½ cups Butter
  • ½ cups Margarine, Soft
  • 1 cup Brown Sugar
  • 1 cup Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • 2-¾ cups Flour
  • ½ cups Cocoa
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • 1 teaspoon Salt

Preparation

Cream butter and sugars till fluffy.
Beat in eggs and vanilla.
Combine dry ingredients and stir in.

Choose from the following variations:

Chocolate mint: Stir in 1 cup semi sweet chocolate chips and 1 cup Guittard mint chips

Chocolate Pearl: Stir in 2 cups white chocolate chips and 1 cup chopped nuts, if desired

Chocolate Caramel: Wrap about 1 tablespoon of dough around a Rolo caramel. Dip the top in sugar if desired. (It doesn’t affect the flavor much, it just makes them look pretty.)

Double Chocolate: Add 1-2 cups of chocolate chips, and 1 cup of chopped nuts if you like them.

Roll dough into balls and place on lightly greased cookie sheets. Bake at 350 for about 8 minutes.

3 Comments

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postcardgirl on 3.17.2010

The first time I made these, I used white chocolate chips — my kids declared that they were the best cookies they’ve ever had. With that, I made a second batch just plain, no additions — took them to the kids’ winter carnival and got tons of compliments and requests for the recipe! THANKS for sharing!

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lydiascozycorner on 8.5.2009

Loved these! Ended up replacing the margarine with butter (because that was what I had). Even added some crushed chocolate covered espresso beans into some of the cookies… to give them some zing ;). They were great! Moist, soft, and chewy!
Am planning to take them to a girls night tonight,…whoo hoo for double chocolate! YUM!

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seedlessgrape on 8.1.2009

These were great! Mods: I used 1 cup of butter because I had no margarine, and I used 3/4 c of regular white sugar instead of the full cup because I didn’t want them to be too sweet. Instead of forming balls, I just dropped heaping tablespoons onto a parchment paper-lined cookie sheet and baked them for 9-10 minutes. Notwithstanding these changes, they still turned out really well–soft and chewy with lots of chocolate flavor.

2 Reviews

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klorsch on 9.25.2010

I made these today and am so glad I picked this recipe! I also used all butter and the 3/4 C sugar. I only cooked them for 8 minutes. If you eat them right away then they are really mushy on the inside, but if you let them sit for at least five minutes then the consistency on the inside is perfect. The inside is almost like fudge and is absolutely divine! I used butterscotch chips, which made the cookie a bit rich, but still delicious. I am going to make these again with white chocolate chips. The perfect chocolate cookie recipe!

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seedlessgrape on 5.19.2010

I’m reposting my previous “comment” as an official review: Basically, this is a great recipe. Mods: I used 1 cup of butter because I had no margarine, and I used 3/4 c of regular white sugar instead of the full cup because I didn’t want them to be too sweet. Instead of forming balls, I just dropped heaping tablespoons onto a parchment paper-lined cookie sheet and baked them for 9-10 minutes. Notwithstanding these changes, they still turned out really well–soft and chewy with lots of chocolate flavor.

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