Ingredients for Extreme Chocolate Cookies
- All Purpose Flour
- Unsweetened Baking Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup margarine, softened
- 1 1/2 cups granulated sugar
- Light Brown Sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
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How to Make Extreme Chocolate Cookies
- Preheat oven to 350°F (175°C). Lightly grease a large baking pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup unsweetened cocoa powder (sifted), 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, 1 cup margarine, softened, 1 1/2 cups granulated sugar, and 1 cup packed brown sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 large egg yolk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 5 hours, or preferably overnight.
- Scoop 2 heaping tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
57g
Fat
21g
Carbs
6g