This evening a friend will join us for dinner. We debated about menu, considering salmon and asparagus, or homemade pizzas. (We finally figured out how to make a pretty good crust. When paired with basil pesto as the sauce, the result is out of this world!) We finally decided to make chicken soup (I excel at soup) with Jim’s Irish soda bread and salad. That will suit our forecast for temps in the low 40s, with our ever-ready Iowa wind.
No matter what the main course would be, we agreed on cookies and ice cream for dessert.
This recipe makes 4 dozen terrific cookies. Each time I’ve made them the texture has been fabulous, and they freeze well, too.
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.