These double chocolate cookies date to the Betty era, when she was still overseeing every recipe that came out of that kitchen. They’re a little taste of Betty’s, from the time when Betty’s was a Minnesota icon and customers asked for them by name, tucked them into bags for the drive home, packed them for hikes along the shore. My dad, a committed chocoholic, would like it on the record that he has already requested a second batch.
The recipe calls for something called Choco-Bake, which were envelopes of unsweetened baking chocolate flavoring that have since disappeared from grocery shelves. I found the substitution in a couple of old recipe Facebook groups after some digging. Regular cocoa powder mixed with vegetable oil does the job. The cookies are straightforward to make and turn out exactly as you’d hope—hearty, deeply chocolatey, stuffed with chips and nuts. My dad confirmed that they are packed with rich chocolatey flavor. High praise from an expert.
Double Chocolate Cookies
Ingredients
- 2¼ cup flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar, firmly packed
- 1 tsp. vanilla
- 2 eggs
- ¾ cup cocoa
- 4 Tbsp. oil
- 2 cups semi-sweet chocolate chips
- 1 cup walnuts, chopped
Instructions
- Pre-heat oven to 375°.
- Mix together oil and cocoa in a small bowl. Set aside.
- In a medium bowl, combine flour, baking soda, and salt. set aside.
- In a large bowl, combine butter, sugar, brown sugar, and vanilla. Beat until creamy.
- Beat in eggs and cocoa/oil mixture. Gradually add in flour mixture, beating well. Stir in chocolate chips and nuts.
- Drop by teaspoonful onto an uncreased cookie sheet. Bake for 8 to 10 minutes.
