Ingredients for Double Chocolate Rebels
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- All Purpose Flour
- Baking Soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- ½ cup water
- Vanilla Extract
- 3 cups rolled oats
- Semisweet Chocolate Morsels
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How to Make Double Chocolate Rebels
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¾ cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup water, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Fold in 3 cups rolled oats and 2 cups chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. (Adjust baking time if using two racks or a larger baking sheet).
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
223g
Fat
107g
Carbs
42g
