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  • Writer's pictureTommy Centola

Chocolate Cookies

Updated: Jan 4, 2020

The last recipe I posted was Praline Cookies, which got me thinking. Many people do cookie exchanges for the Christmas Holidays. So this week, I will post a couple of cookie recipes that are sure to please.

8 ounces Semisweeet Chocolate Chips

4 tablespoons Salted Butter

2/3 cup Flour

1/2 teaspoon Baking Powder

1/4 teaspoon Salt

2 large Eggs

3/4 cup Light Brown Sugar, firmly packed

1 teaspoon Vanilla

12 ounces 60% Bittersweet Chocolate Baking Chips

Preheat oven to 350 degrees. Heat semisweet chocolate chips and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted: do not overheat. In another bowl, whisk together flour, baking powder and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix flour mixture until just combined. Stir on 60% bittersweet chips.

Drop by heaping tablespoons of dough 2 to 3 inches apart on an ungreased baking sheet. Bake until cookies are shiny and crackly, yet soft in the centers, 12 to 15 minutes. Cool on baking sheets  for 10 minutes; then transfer to racks to cool completely.


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