Recipe by Love2Eat
We've been making these chewy morsels since I was a kid. They cool to a very flat cookie that looks like it should be crisp, but isn't. I really don't think you should use anything but butter, but that's just my opinion! You can add 1 cup of chopped walnuts if you'd like, too.
Top Review by Azia's Mommy
These cookies were GROSS. I don't know why but mine turned out NOTHING like the picture or description. I used margarine because I didn't have butter but everything else I followed EXACTLY. The dough was very dry and the cookies were like powder when cooked. I kept lessening the time until I was only cooking them 3 minutes and they were STILL dried out. It was like eating plain cocoa and flour. They never puffed or flattened either so I have NO idea what happened. Very disappointing.
- 1 1⁄4 cups soft butter or 1 1⁄4 cups margarine
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 3⁄4 cup cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cream butter and sugar in large bowl.
- Add eggs and vanilla, blend well.
- Combine flour, cocoa, baking soda and salt; blend into creamed mixture.
- Drop by teaspoonsful onto ungreased cookie sheet.
- Bake for 8 to 9 minutes.
- (DO NOT OVERBAKE! Cookies will be soft. They will puff during baking and flatten upon cooling.) Cool on cookie sheet until set, about 1 minute.
- Remove to wire rack to cool completely.