Double Chocolate Chunk Cookies Recipe

Name: Double Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; ¾ cup Nestle Toll House Baking Cocoa; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup butter or 1 cup margarine, softened; ⅔ cup granulated sugar; ⅔ cup packed brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 ¾ cups nestle toll house semisweet chocolate chunks

Servings: persons

2 cups all-purpose flour
¾ cup Nestle Toll House Baking Cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup butter or 1 cup margarine, softened
⅔ cup granulated sugar
⅔ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 ¾ cups nestle toll house semisweet chocolate chunks

1
Preheat oven to 350F.
2
Combine flour, cocoa, baking soda and salt in medium bowl.
3
Beat butter, both sugars and vanilla in large mixer bowl until creamy.
4
Beat in eggs.
5
Gradually beat in flour mixture.
6
Stir in chunks.
7
Drop by rounded tablespoon onto ungreased baking sheets.
8
Bake for 9-11 minutes or until cookies are puffed and centers are set but still soft.
9
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

1578

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, ¾ cup Nestle Toll House Baking Cocoa, 1 teaspoon baking soda, ½ teaspoon salt, and more.

Yes, Double Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Chunk Cookies

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