Bakery Style Chocolate Chocolate Chip Cookies
Gigantic 3" crunchy chocolate chocolate chip cookies worthy of the bake sale!
Servings 36
Ingredients
- 1 1/2 cups all purpose flour
- 2 cups King Arthur White Whole Wheat Flour or substitute all-purpose flour
- 1/2 teaspoon baking soda
- 2 cups softened butter
- 2 teaspoons pure vanilla extract
- 2 cups granulated sugar
- 1 cup firmly packed brown sugar
- 2 eggs
- 2/3 cup unsweetened baking cocoa sifted
- 4 tablespoons milk
- 2 cups chopped pecans or walnuts
- 2 1/2 cups dark chocolate chips
Instructions
- Preheat oven to 350°.
- Mix flours and baking soda together in a medium bowl and set aside.
- In large mixing bowl, use electric hand mixer or stand mixer to cream the butter at high speed.
- Add pure vanilla extract and both sugars.
- Beat until fluffy, then beat in the eggs.
- Beat in the cocoa at low speed, then add the milk.
- By hand, stir in the dry ingredients until just blended.
- Stir in the nuts and chocolate chips until combined.
- Drop by 3 tablespoonfuls onto a parchment lined baking sheet, spacing 3 " apart.
- (I fit 6 cookies on each cookie sheet.)
- Press down each dough ball with the bottom of a greased drinking glass.
- Bake at 350° for 10 - 12 minutes until center no longer looks doughy.
- Allow to cool on baking pan for several minutes, then transfer to a wire baking rack to cool.