Chocolate Cookies
Lynn
These came from a Martha Stewart magazine. Dixie, they’re chewy chocolate!
ingredients
- 2 c. plus 2 T. plain flour
- 3/4 c. cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 c. sugar
- 1 1/4 c. (2 1/2 sticks) butter, room temperature
- 2 large eggs
- 2 tsp. vanilla
directions
- 1
Sift together flour, cocoa, baking soda, and salt. Beat sugar and butter on medium speed until mixture is light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine.
- 2
Preheat oven to 350°. Shape dough into 1 1/4-inch balls. Roll each ball in sugar. Place on baking sheets, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes. Transfer to a rack to cool for 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 1 week.
Source: Lynn Hogan
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