Don’t be mistaken, the lack of pictures is frustrating to me, too… I seem to have forgotten to pull up my camera soon enough, because my three teenage (well one is over twenty, but hey) brothers ate them all before I could take a photo. Too bad I didn’t make two batches, though, these are pretty amazing!
To give you a clue, I found the picture above on the Internet (it’s pretty adequate).
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1/4 tsp ginger
- 1 tsp cinnamon
- 2 cups chocolate chips of your choice
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine flour, cocoa, baking soda, salt, cinnamon and ginger.
- In a large bowl, beat butter and sugar until smooth an creamy. Add eggs, one at a time, mixing until well incorporated. Stir in vanilla. Add flour mixture and mix well. Fold in chocolate chips.
- Drop by heaping teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto cookie sheet. Bake in preheated oven for 9 to 12 minutes or until cookies are lightly browned, but still fragile. Cool on sheet for 2 minutes, then transfer to wire racks to cool completely.
Makes 5 dozen.
Photo source: http://www.bettycrocker.com/recipes/cake-mix-chocolate-cookies/b181b72f-4126-4796-b851-e2be6b33a440
Please note: This recipe is an adaptation of the recipe for Chocolate Mint Chip Drops from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 30).