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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Direct from the Cookie Jar in Lake Eden, Minnesota...another Hannah Swensen recipe! When cocoa is used in any of the Hannah Swensen recipes, make sure to use plain old American cocoa (I usually use Hershey’s unsweetened cocoa.) There are many designer cocoas on the market. They’re wonderful in their own right, but they won’t work in these recipes. Make sure you don’t buy cocoa mix, which has powdered milk and a sweetener added. Stay away from Dutch process cocoa – it has alkaline added. Also beware of cocoas that are mixed with ground chocolate or other flavorings. They won’t work either. If you’re in doubt, check the ingredients that are listed on the container of cocoa. It should say cocoa and nothing else. Ingredients:
1 cup butter (should be 1 cup, melted) |
2 1/2 cups white sugar |
1/2 cup cocoa (unsweetened, for baking) |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons vanilla |
4 eggs (beaten, just whip them up with a fork) |
3 cups flour (no need to sift) |
1 cup nuts (chopped, this is optional and you can use your choice of nuts) |
2 cups chocolate chips |
Directions:
1. Preheat oven to 350 degrees F., rack in the middle position.
2. Melt butter in a large microwave-safe bowl. Add the sugar and mix. Then add the cocoa, soda, salt, vanilla and stir until smooth. Add the beaten eggs and stir throughly. Mix in the flour, the chopped nuts (if you want to use them), and then the chocolate chips.
3. Place rounded teaspoons of dough on a greased cookie sheet, 12 to a standard sheet. (They'll flatten out as you bake them.).
4. Bake at 350 degrees F. for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to complete cooling.
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