Double Chocolate Chip Cookies
From Liz Perch, who says these are "fantastic."
From the Taste of Home Best Loved Cookies and Bars 2009
NOTES:
Butter has to be softened.
Makes about 9 dozen (if you really do TEASPOONS. If you make them bigger, you get fewer cookies!) (and bigger cookies may need another minute in the oven)
INGREDIENTS
1-1/4 cups butter, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 teaspoon salt
2 cups (12 oz) semisweet chocolate chips
PREPARATION
Oven to 350.
1. In a standing mixer using the beater attachment, cream butter and sugar until light and fluffy.
2. Beat in eggs and vanilla.
3. In a separate bowl, combine flour, baking soda, salt, and cocoa; gradually add to creamed mixture and mix well.
4. Remove bowl from standing mixer. Stir in chocolate chips.
5. Drop by rounded teaspoonfuls 2 inches apart on baking sheets. Bake at 350 for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks.
From the Taste of Home Best Loved Cookies and Bars 2009
NOTES:
Butter has to be softened.
Makes about 9 dozen (if you really do TEASPOONS. If you make them bigger, you get fewer cookies!) (and bigger cookies may need another minute in the oven)
INGREDIENTS
1-1/4 cups butter, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 teaspoon salt
2 cups (12 oz) semisweet chocolate chips
PREPARATION
Oven to 350.
1. In a standing mixer using the beater attachment, cream butter and sugar until light and fluffy.
2. Beat in eggs and vanilla.
3. In a separate bowl, combine flour, baking soda, salt, and cocoa; gradually add to creamed mixture and mix well.
4. Remove bowl from standing mixer. Stir in chocolate chips.
5. Drop by rounded teaspoonfuls 2 inches apart on baking sheets. Bake at 350 for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks.
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