Prep 20 mins
Cook 20 mins
This recipe supports the Mae West theory which esposes that: "too much of a good thing can be wonderful". The recipe is from one of my favorite books, the Neiman Marcus cookbook. They are just the thing to have with a tall glass of lemonade on a hot summer day.
- 3 1⁄2 cups semi-sweet chocolate chips
- 1⁄2 cup butter (1 stick)
- 1 cup sugar (light brown)
- 2 eggs (large)
- 1 1⁄2 cups flour (all purpose)
- 1⁄3 cup cocoa powder
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- Preheat the oven to 300°F.
- Melt 2 cups of chocolate chips in a double boiler and set aside.
- Place the butter and brown sugar in a work bowl, and with an electric mixer beat on medium speed for about 30 seconds, until the mixture is fluffy.
- Turn the mixer speed to low and slowly add the melted chocolate and eggs, mix until incorporated.
- In another bowl, sift together the flour, cocoa powder, baking powder and salt; add to the work bowl while beating on low speed until the four is mixed inches.
- Mix in the remaining 1 1/2 cups of chocolate chips.
- Prepare a cookie sheet by greasing or use non-stick spray.
- Drop cookies on the baking sheet using a 2 tablespoon measure, drop about three inches apart.
- Gently press down on the dough with the back of a spoon to spread out into 2-inch circles.
- Bake for about 20 minutes or until the cookies are nicely browned atound the edges.
- Bake a little longer for crisper cookies.