This recipe makes 4 dozen terrific cookies. Each time I’ve made them the texture has been fabulous, and they freeze well, too. I plan on making 10 to 15 dozen cookies, in total, for my son’s commissioning party in May. Some of them will be these, for sure!
2 sticks butter, softened
1 cup white sugar
½ cup brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cayenne (optional) OR 1 teaspoon ground cinnamon (optional)
2 tablespoons vegetable oil, as needed
1 cup dark chocolate or semi-sweet chocolate chips
Preheat oven to 350 degrees F.
In large bowl, mix butter, sugars, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt. If adding cayenne or cinnamon, add to dry ingredients. Stir into the butter mixture until well blended. If the dough is too stiff, stir in up to 2 tablespoons vegetable oil. Mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
Bake 8-10 minutes, or until just set. Cool a few minutes before removing to wire rack.