Recipe by Sweet Diva MJ
Adapted from Taste of Home. I made these recently when I had a chocolate craving that would not go away. They definitely took care of that! I made the Mint Chocolate variation after I found a bag of Andes Mint Chocolate Baking Pieces at my grocery store that they had not previously carried. They were a nice treat for my 2 Mint Chocolate fans......
Top Review by *Pixie*
These are too good!! I pressed the dough into mini muffin pans and baked for 8 minutes. It made 4 dozen "two-bite brownie" style cookies. I baked one pan and am freezing the other three for future reference. I'm going to have to revisit this recipe if I can find the mints. Thanks for posting this - I came home from work with such an urge for something chocolate and these are perfect!!
- 1 1⁄4 cups butter or 1 1⁄4 cups margarine, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3⁄4 cup baking cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Directions See How It's Made
- In a mixing bowl, cream butter and sugar until smooth.
- Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well.
- Stir in chocolate chips.
- Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
- Bake at 350 for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
- Yield: about 9 dozen.
- **MINT CHOCOLATE VARIATION**.
- Replace 1 of the teaspoons of vanilla with 1 teaspoons peppermint extract; replace semisweet chips with Andes Mint Chocolate Baking Pieces.