Prep 25 mins
Cook 30 mins
Growing up, my mom was not one who baked. I didn't come home to warm chocolate chip cookies, or freshly iced cupcakes. So, one day I asked her if I could bake some cookies; I was so excited when she said yes. I carefully followed the recipe on the back of the chip bag, but was so disappointed with the outcome of the cookies because I thought they were way to sweet. From that day forward, I have always cut back on the amount of sugar called for when baking cookies, bars and other baked goods. No one ever misses it. I always make a few other tweaks as well.
- Preheat oven to 325 degrees.
- Beat together butter and sugars until creamy. Add eggs one at a time and beat until light and fluffy.
- In large mixing bowl sift together flour, cocoa, baking soda, baking powder, and salt.
- Add dry ingredients to egg mixture in two batches, blending well after each addition.
- Stir in chips.
- Drop by tablespoonful onto ungreased baking sheets.
- Bake cookies 10-15 minutes. Do not over bake, cookies will be soft. They puff while baking and will flatten some upon, cooling.
- Allow cookies to cool slightly on pan before transferring to a cooling rack. Cool completely before storing.
Great cookie, or biscuit as we would call it in Australia. I made as written, adding the vanilla at step 2 (you might want to add it to the directions). You are so right about not over baking. My first tray was in the oven for 12 minutes, the second for 10, and third and fourth for 8 or 9. The last ones turned out the nicest. The sweetness is just right for us and for a lot of other people too. Hubby took half the batch to share at the tennis club this afternoon. He's popular now. Thanks for posting. FOOTNOTE: I made these three days ago and there are still a few left. I didn't think cookies could improve with age, but these sure have. They've gone from 5-star to 10-star creations. Oh yum!