These cookies are dark and delicious with an intense chocolate hit. You can substitute 1 cup (250 mL) each milk chocolate chips and semisweet chocolate chips for both the chopped chocolates.
- Portion size 48 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large bowl, beat together butter, granulated sugar and brown sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking soda and salt ; stir into butter mixture. Stir in bittersweet and milk chocolates, and walnuts (if using).Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 12 minutes or until firm to the touch and no longer glossy. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 71 mg
- Protein 2 g
- Calories 117.0
- Total fat 6 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
%RDI
- Iron 5.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 4.0
