These cookies are buttery, chewy, and have a light chocolatey-ness about them, and I really love that. Not every recipe that has chocolate in it has to be deeply rich and dark. Of course, that's delicious every once in a while too, but now and then I like to have a much simpler chocolate treat and these cookies fit the bill. Made simply with cocoa powder and a nice dose of butter gives them a simple but tasty flavor and a chewiness that actually doesn't even require refrigeration. I'm usually a hugely strong supporter of refrigerating cookie dough, but this cookie will be chewy regardless of whether you refrigerate the dough or not, which is great when you're craving a nice, chewy cookie right then and there. White chocolate chips can be added if you like, although I actually prefer them plain. I'm not too sure where I found this recipe, as I printed it out a long time ago and the paper has been fortunate enough to not get ingredient spills all over it, so just know that this isn't my recipe.
If you're like me and make slightly larger cookies, this recipe should yield about 2 dozen.
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups unsifted all-purpose flour
- 2/3 cup Hershey's unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips (optional)
- Preheat the oven to 350 degrees F. Cream butter, sugar, eggs, and vanilla until light and fluffy.
- Combine flour, cocoa powder, baking soda, and salt; add to creamed mixture. Stir in white chocolate chips if using.
- Drop by teaspoonfuls onto ungreased cookie sheet, or chill until firm enough to handle and shape small amounts of dough into 1 inch balls. (I just use two spoons to drop dough onto the sheet. I used probably at least 1 1/2 tablespoons of dough for each cookie.)
- Bake cookies for 8-10 minutes, or until edges seem set and crisp while inside still appears puffed and chewy.