There is not much to write about these chocolate cookies besides…. YUMMM.
To my delight, the East Coast was hit with a huge snowstorm a few weeks ago. As a result, the majority of the public and private schools in the area were given the whole day off!! I was able to sleep in, wear sweat pants all day, and finally find time to bake.
I wanted to bake cookies for my volleyball practice that I had that evening. I was so excited for my team to enjoy these cookies after the grueling practice that was sure to come, only to find out an hour after they came out of the oven that practice was cancelled. I promised my team that I would bring the cookies to our practice the next day, but woke up late and forgot them in my scramble to get out the door. Unfortunately, my team wasn’t able to try these, but they are patiently awaiting my promised new batch this weekend.
These chocolate cookies are the perfect combination of soft, gooey, and crunchy. The chocolate flavor is prominent and so mouthwatering, and it’s almost impossible not to go for seconds. I threw in a few white-chocolate chips and used dark-chocolate chips instead of semi-sweet. Although small, this change offered unique taste and twist. As a plus, my entire apartment smelled of chocolate for days 🙂 . ENJOY!
2 cups all-purpose flour
2 teaspoons vanilla extract
1 1/2 cups white sugar
1 cup butter, softened
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips (or chocolate chips of your choice: white, dark, butterscotch will all work)
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs on medium for 3 minutes. Add the eggs and vanilla and beat until light and fluffy.
- In a separate bowl, whisk the flour, cocoa, baking soda, and salt together. Beat the flour mixture into the butter mixture in three groups, blending well after each. Beat until well blended
- Mix in the chocolate chips and place the mixing bowl in the refrigerator for ten minutes to let it chill slightly.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets. For a less rounded cookie, press the cookie dough balls down slightly.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. The cookies will appear very gooey, but will harden as they cool. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
- Enjoy with a glass of milk and a snowy day!