Zutaten für Backwards Chocolate Cookies
- 1 ½ cups granulated sugar
- ¾ cup packed brown sugar
- 3 cups all-purpose flour
- 1 cup (2 sticks) softened butter
- ½ cup shortening
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
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Zubereitung von Backwards Chocolate Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large glass bowl, cream together 1 cup (2 sticks) softened butter, ½ cup shortening, 1 ½ cups granulated sugar, and ¾ cup packed brown sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 cups chocolate chips using a wooden spoon or spatula.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Avoid opening the oven door during baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
11g
Carbs
3g
