Ask yourself, how much chocolate can one cookie have?  Then try these!


Caution:  these cookies are wicked addictive!  Great for holidays, potluck carry-alongs and any old Tuesday!

 NFW Cookies

1 3/4 cups  flour

3/4 cup dark cocoa

1 teaspoon baking soda

1/2 teaspoon  salt

2 sticks  unsalted butter, room temperature

3/4 cups sugar

3/4 cup packed, dark brown sugar

2 eggs

1 teaspoon  vanilla

12 oz bag dark chocolate chips

Cream butter with the sugars, until light and fluffy.  Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla and mix. Stir in dry ingredients. Stir in the chocolate chips.  Scrape down the bowl as needed.

Using a teaspoon, form dough lumps (perfect balls are not necessary) and place on parchment paper lined cookie sheets and refrigerate, overnight.   This is important.  Although you could certainly bake them now.  The difference is, the refrigerated dough gives you a thicker, more chewy cookie, unrefrigerated, the cookies are crispier and thinner.  Your choice!

Preheat the oven to 375 F . Line cookie sheets with parchment paper.

Bake for 10-13 minutes, until they are puffy in the center. Let cool a few minutes on baking sheet before removing.



If this is too much chocolate for you, eliminate the 3/4 cup of cocoa, and make the total flour measurement 2 1/2 cups.  Viola’ fabulous chocolate chip cookies.

GTK:  If you happen to be out of brown sugar, you can make your own.  Just mix 1 cup granulated sugar with 1 tablespoon black-strap molasses.  If you want lighter sugar take it down to 2 teaspoons of molasses.  Mix by hand until you have nice moist brown sugar.  Easy!

Thanx for stopping by; see you again, soon.

~ by francleablunt on March 31, 2011.

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