I can't remember where I got this recipe from, but I love it. I made these for Joey's students. They are testing this week and we thought it would be fun to have a little homemade "brain food." One student commented, "Your wife needs to open her own bakery. Her cookies are so good." Too much work. Making cookies in mass quantities just doesn't really appeal to me. These are a very good chocolate cookie if you want to use cocoa powder and don't want to fuss with melting chocolate. I have made these plain and used them for ice cream sandwiches, put in Reese's Pieces...they would also be good with peanut butter chips. Once I even sandwiched marshmallow creme between them (Very good, by the way). They make a lot of cookies. I made them with a medium sized ice cream scoop and got 46 cookies. Luckily they were leaving the house so I wouldn't eat them all. This time I made them with white chocolate chips-About 2 cups.
Soft and Chewy Chocolate Cookies (Sorry, no fancy name)
1 1/4 c butter, softened
2 c sugar
2 tsp vanilla
3 c flour
3/4 c cocoa
1 tsp soda
1/2 tsp salt
1/2 c milk
Cream butter and sugar until light and fluffy. Add eggs and vanilla.
In a separate bowl, whisk the flour, cocoa, soda, and salt.
Alternately add the flour mixture and milk to the creamed mixture.
Add in chips, nuts, etc. if desired.
Roll into balls and place on a parchment lined cookie sheet. Bake in a preheated 350 degree oven for 11-15 min. Cool on wire racks.
Note: The dough should be pretty sticky and not dry. The cookies spread, so give them room.