Recently I tinkered with a few recipes until they were PERFECT. Some cookie recipes are dry, others puff up too much, some burn easily, some are just too specific for a cookie that just isn’t worth the effort (ex: butter that is half melted then whipped, let cool in the refridgerator for 2 hours blah blah blah). Well, I’ve figured it out. Easy.
Here’s what you’ll need:
- 2 cups flour, slightly heaping
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) butter or margarine
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- White/milk/dark/peanut butter chips/M&Ms/toffee bits to your heart’s content.
Set out the butter while you’re getting everything out so it has some time to soften. I put my butter/sugar bowl in the sink with hot water to speed up the process while I mix the dry ingredients.
Mix the flour, salt, baking soda and cocoa powder completely.
Once the butter is on the softer side, cream it together with the sugar. It takes some muscle to make it fluffy. Add the eggs and vanilla and beat it together. Slowly mix in the dry powder ingredients.
Now the fun part! My family all love different things in their cookies. Sharon’s son Jared inspired the Heath bar toffee, and those are my favorite. I (ballpark) split this recipe into 4 parts so that everybody gets what they want. (I’m nice like that.)
Each part gets about 2/3 to 3/4 cup to “oh we’ll just finish off the bag” of the chips/goodies. Mix them in to your liking.
Bake on an UNGREASED cookie sheet at 350° for 9 minutes. They’ll look undercooked, but that’s the best part. Let them sit for about 2 minutes before moving them off the sheet to cool, if you can wait that long.
Enjoy! Please let me know what you put in and how you liked them!