The Great Cookie Experiment – Double Chocolate Cookies
I’m always boggled when someone comes along who says they hate chocolate. I just don’t see how it’s possible, when chocolate ranks up there as one of my all time favorite foods. It shares the spot with cheese and Chinese food. What can I say? I love my “ch” foods! It stand to reason that if chocolate is good, then double chocolate ought to be even better!
I have not had great results with a chocolate cookie base in the past. Usually the recipe doesn’t survive Utah’s high altitude. I’m pleased to announce that these survived the rigors of Utah elevation. While they were still a fairly flat cookie, they were robust enough to pass the test. Add the semi-sweet chocolate chips, and you are in chocolate heaven.
Except if you’re one of those people that hates chocolate. Then you’ll have to go find, I don’t know, vanilla heaven, off in another cookie.
Double Chocolate Cookies
1 ¼ cups butter, softened
2 cups sugar
2 tsp vanilla
2 cup flour
¾ cup baking cocoa
1 tsp baking soda
½ tsp salt
2 cups (12 oz) semisweet chocolate chips
Cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt. Gradually add to creamed mixture. Stir in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 8-10 minutes or until set. Cool 2 minutes before removing from pans.