Tuesday, April 28, 2009

#41 Chocolate Chocolate Chip Cookies

1 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
1/2 cup chopped nuts (optional)

1. Pre-heat oven to 350 degrees F (or 175 Celsius)

2. In a large bowl, beat butter, sugar, eggs, and vanilla until light & fluffy. Combine the flour, cocoa, baking soda, and salt. Stir the powdered ingredients into the butter mixture until well blended. Mix in the chocolate chips and nuts. Drop by the rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 8-10 minutes or until just set. Cool slightly on the cookie sheets before moving to a wire rack to cool completely.

*Bake them less time than you think or they get a little crunchy. In addition, they lose their softness after a few days but they are still really tasty!!

**I have had a problem in the past with my cookies flattening out. So I now use butter flavored vegetable shortening instead of butter or margarine and the cookies stay nice and rounded. Also, since I tend to eat a lot of cookies, I halved the batch (this one was pretty easy to split in half). I also made really small cookies so the portion size was smaller.


Teresa said...

I saw your comment on the Michael Miller Fabrics Blog and you said you had a pattern for that adorable apron shown. Do you know where I could purchase one too? Thanks! -Teresa

Vicky said...

I find that if my butter is too warm the cookies flatten out more. Also, let your baking sheet cool down a bit before putting more cookie dough on it. A hot cookie sheet will start the cookies melting before they start baking.

Kitchen Madonna said...

So sorry to be off topic here but I 'm looking for an email address for Lisa from Utah, listed as a author of this blog. She made a comment on another blog about an apron pattern and I'd love to email her.

My email is kitchenmadonna@mac.com

Kitchen Madonna

Sylvia said...

I made these, they are good. I didn't have 2/3 cup of cocoa, it was more like 1/2 or less. It still worked, but more cocoa would have been better.