I work-shopped these cookies for awhile until I got the right amount of chocolatey goodness. They are a great cookie jar cookie because they stay tasty for several days.
Helen
- 1 cup butter
- 1 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 3/4 cup cocoa powder
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 cup walnuts, toasted (optional)
Preheat oven to 350°F. Line baking sheets with parchment paper.
Cream butter and sugars together until light and fluffy, scraping the bowl as necessary and mixing until the mixture is all the same pale color.
Add eggs, one at a time, mixing well. Add vanilla.
Sift together cocoa, flour, soda and salt. Add to mixer and stir to combine on low speed. Increase mixer to medium and beat for 30 seconds. Mix in chocolate chips and walnuts.
Scoop 3-tablespoon size mounds onto baking sheet, leaving 2″ in between cookies. Bake at 350°F for 12-15 minutes, until edges are brown and centers seem a little under done.
Spencer Family Cookbook 