1/2 cup butter, softened
1/2 cup unsalted butter
1 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
Preheat the oven to 350 degrees F (175 degrees C). Sift together the baking soda and water to make 1 cup of pie dough. Add 1/2 cup of cocoa, just enough to cover.
On a lightly floured surface, roll the dough into a 6 inch diameter rectangle. Cut in the butter/sugar towards one end. Cut into squares (be sure to cut all the way through the butter/sugar) and insert models in the center of the holes to keep them fresh. Place them on ungreased cookie sheets. Roll the remainder of the dough into a 1/2 inch thick.
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the cookie comes out clean. Cool completely on baking sheets (you can reserve left over dough from the cookies). Serve warm or at room temperature.
The recipe is excellent. I baked it at 350 for 15 minutes and there were no caking smells. I also put small amts in the bottom of each cupcake liner FIRST (made easier by placing cookie dough in a measuring cup, pours like a dream) and then filled each cupcake liner with the chocolate chips. There were no changes. I think the next time I make these, I'll add a small dollop of butterscotch chips (I haven't tried it yet) to complement the taste of the cake.
the dough was ok. i made small dps and it came out good but i made sure to chill the dough and condense it before I broiled it.
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