Double Chocolate Chippers

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Yesterday afternoon I put some Chocolate Banana Bread in the oven, and then I asked the kids what kind of cookies they wanted. One said Chocolate Chip and the other said Chocolate. We compromised by combining. These are really chocolaty. I used milk chocolate chips, but you can use semi-sweet for an extra chocolaty taste, or white for something different altogether. This recipe has lots of cocoa in it so you can get your daily supply of antioxidants today. You can also make this recipe without the chips for a brownie-style cookie.

Double Chocolate Chippers

1/2 cup butter, softened *
1/2 cup shortening (or butter-flavored shortening)
2 cups sugar
2 eggs
1 t. vanilla
¾ c. cocoa
2 c. flour
1 t. baking soda
½ t. salt
1 cup chocolate chips


Preheat oven to 350 degrees F. In bowl of mixer, cream butter, shortening, and sugar. Add eggs and vanilla. Blend until batter is soft and fluffy. Add cocoa, flour, baking soda and salt.
Stir the dough until it is thick and well formed (if dough is too thick you may add a tablespoon or so of water until it is the right consistency). Add chocolate chips.
Drop by rounded spoonfuls onto cookie sheet. Bake for 10 minutes. Cook for one minute and cool on a rack.


* 1 cup of margarine can be substituted for the butter and shortening.

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