Chocolate Chocolate Cookies
Nov 11, 2018
Been one of those days?
Need a chocolate fix? This should help things out!
Some days these cookies are the only thing I want. They’re chewy and fudgy like a brownie, but in easy little cookie form.
Preheat your oven to 350 degrees.
Beat together 1 c. (two sticks) of butter,
and 1 1/2 c. sugar until light and fluffy.
Add in 2 eggs
and 2 tsp. vanilla until combined.
2/3 c. cocoa powder,
3/4 tsp. baking soda,
and 1/4 tsp. salt.
When mixed, add to the butter mixture.
In order to avoid the crisp, dry biscuits my mother called cookies, I pull the cookie from the oven JUST when it starts to look done. As soon as that little guy looks like it’s beginning to set and not be total goo, it’s done. As it settles, it will be firm on the edges and soft and gooey in the middle. It takes some practice to judge it right, but you will be glad you tried. And if you mess up one cookie sheet full, no harm in eating the ugly cookies, right?
Let cool on the cookie sheet for about 3 minutes and then move to a wire rack to finish cooling.
So there you go, chocolate therapy at its finest. Enjoy!
- 1 c. butter
- 1½ c. sugar
- 2 eggs
- 2 tsp. vanilla
- 2 c. flour
- ⅔ c. cocoa
- ¾ tsp. soda
- ¼ tsp. salt
- 2 c. chocolate chips
- Pecans
- Cream the butter and sugar together.
- Add in the eggs and vanilla and mix well.
- In a separate bowl, mix the flour, cocoa, soda, and salt.
- Fully combine the dry ingredients into the first mixture.
- Stir the chocolate chips in by hand.
- Form the dough into balls and place onto a cookie sheet about 2 inches apart.
- If desired, press a whole pecan into the top of each cookie.
- Bake in a preheated 350 degree oven for 8-10 minutes, removing them from the oven JUST when it starts to look done. Look for the middle to be just beginning to set, but allow a little gooey-ness to remain in the center.
- Let cool on the cookie sheet for about 3 minutes and then move to a wire rack to finish cooling.
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My grandson can have no dairy. He has galactosemia. What do you think you can substitute in cookies for the butter?
Hello, Donna!
What a sweet grandma you are! Isn’t being a grandparent just the best thing ever? :o)
So, I personally haven’t tried it, but I did a little reading online and folks suggest using coconut oil (one of my favorite healthy products in the whole wide world) as a non-dairy substitute. This would avoid using a transfat and shouldn’t alter the taste. It seems ghee would alter the taste and have a different fat content. My suggestion would be to either risk trying it, or do a little more reading online regarding subbing coconut oil for butter in baking. I would love it if you would come back and let other readers know how it works for you! Thanks so much for stopping by! :o)
I’m soo glad you liked them! Yay, Aunt Linda! No, I’ve never made them into bars, but very soon I will be posting the fudge bar recipe. That one makes a huge pan–good for sharing! You have that one, right? Just a suggestion…If you do try them as bars, let me know how they turn out!
Ok, I’ll confess that I didn’t make these YET myself, but my lovely Aunt Linda just did when she was watching Austin and greeted me with a plate of magically delicious little chocolate cookies. Wondering if you’ve ever made them into bars? Have to make a dessert to take somewhere tomorrow and thought that may save me some time. If so, what size pan–8×8 or 9×13? Thanks for another Kirksey fav!