They were pretty straight forward to bake and traveled quite well, even in the heat and humidity of the week end.
I still have a few hidden in the freezer (please don’t tell!) and they even taste good frozen!
Chocolate Chocolate Chip Cookies
Cream together: 1/2 cup white sugar, 3/4 cup brown sugar, and 1 cup butter (2 sticks).
Add: 2 eggs and 1 tsp. vanilla extract, beating well.
In separate bowl combine: 2 cups flour, 1/3 cup baking cocoa, 1 tsp. baking soda, 1 tsp. salt.
Gradually add the flour mixture to the creamed mixture.
Add 2 cups of chocolate chips.
Drop by tablespoons on to ungreased cookie sheets and bake at 375 degrees for 9-11 minutes.
I’d love to experiment with these, trying some different chips. I think chocolate raspberry would be wonderful as would chocolate mint.
Double the chocolate means double the goodness in these cookies!