Since my last attempt to make cookies from scratch was foiled by a lack of sugar, this recipe was a good experiment in returning to purely homemade. They were made as a moving day treat for a Saturday when I was helping out a friend.
The original basis for the recipe was Hershey's "Perfectly Chocolate" Chocolate Chip Cookies, but since I was making it for others I left out the nuts that it calls for and added more chocolate chips. I also made sure to add two sizes and types of chocolate chips. I almost always like nuts, especially in chocolate cookies or brownies, but I never know who is allergic or just doesn't like nuts in their cookies.
These turned out really good. I think that the dough would be a good basis for various flavored chips, as well. Peanut butter, butterscotch, white chocolate, etc. would probably each be yummy....
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup HERSHEY'S Cocoa, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened (I used margarine)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips or dark chocolate chips (I used mini semi-sweet)
- 1 cup chopped nuts, optional (but I used an extra 1/2 to 3/4 cup chocolate chips, instead)
Directions
- Heat oven to 375°F.
- Stir together flour, cocoa, baking soda and salt.
- Cream butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed.
- Add eggs and beat well.
- Gradually add flour mixture, beating well.
- Stir in chocolate chips and nuts, if you are using them.
- Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until set.
- Cool slightly, then remove from cookie sheet to wire rack to cool completely.
Makes between 4 and 5 dozen cookies.
No comments:
Post a Comment