This recipe is pretty much the same as the original "The Orchards' Chocolate-Chocolate Chip Cookies", with the exception that I use a combo of whole wheat and all purpose flour. I also use my Kitchen Aid stand mixer on low speed to do the mixing rather than mixing by hand as the original recipe specified (I don't have enough strength in my arms to mix that heavy a dough). Without a stand mixer, I would highly recommend cutting this recipe in half as it will overwork most electric hand mixers and you're arms will scream with exhaustion if you try the whole thing by hand! I've also included a couple of variations for you to try.
3 cups whole wheat flour
2 1/4 cups all purpose flour
1 cup plus 2 Tablespoons unsweetened cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups margarine, softened to room temp.
2 cups granulated white sugar
1 3/4 cups brown sugar, lightly packed
1 1/2 teaspoons vanilla extract
3 - 3 1/2 cups semi sweet or dark chocolate chips
Combine the flours, cocoa powder, baking soda and salt. Set aside,
In stand mixer combine margarine and sugars on low speed until creamy. Add eggs, one at a time, beating well after each one. Add vanilla and combine. Add the dry ingredients and continue to mix on low speed. When well combined, add chocolate chips and mix just to combine evenly.
Drop by well rounded tablespoon on parchment paper lined baking sheets. Bake in 350F oven for 8 minutes. These cookies will spread, so leave space and DO NOT OVER BAKE. Carefully slide parchment paper and hot cookies onto wire racks to cool completely before storing or freezing. Makes about 12 to 13 dozen cookies.
Variation #1: Reduce margarine to 1 1/2 cups and add 1 cup crunchy peanut butter. I also add 1 cup crushed peanuts when you add the chipits.
Variation #2: Reduce margarine to 1 1/2 cups and add 1 cup nutella (chocolate hazelnut spread). I also add 1 cup chopped almonds with the chipits.
These cookies are very rich and sinfully delicious!