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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 20 |
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I was looking for something a little different when making cookies this past Christmas. This fit the bill perfectly! They're light and crispy and you can see light through them, they're so lacy. The dough becomes stiffer as ingredients are added. I didn't use a mixer but you could and would need less arm muscles. Ingredients:
1 cup butter (2 sticks) |
2 1/2 cups white sugar |
1/2 cup unsweetened cocoa powder |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons vanilla extract |
4 beaten eggs |
3 cups all-purpose flour, unsifted |
1 cup chopped walnuts or 1 cup pecans |
2 cups chocolate chips (semi-sweet, milk choc, your choice) |
Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in large microwave-safe bowl.
3. Add sugar and mix thoroughly.
4. Add cocoa powder, baking soda, salt and vanilla. Mix until smooth.
5. Add eggs and mix until smooth.
6. Stir in flour, nuts and chips. (If using electric mixer, use low speed.).
7. Place 12 SMALL rounded teaspoons of dough on well-greased baking sheet, spread as far apart as possible. They flatten during baking. If too large, they run together.
8. Bake at 350 degrees for 11 minutes.
9. Cool on baking sheet for 2 minutes, then remove to wire rack to completely cool.
10. Multiple cookie sheets cuts down waiting between batches.
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