Double Dutch chocolate cookies

‘Tis the season to eat chocolate!  And these cookies are a family favourite.  They’re easy to make, freeze well… and quite frankly, have a lot of chocolate in them.  You simply can’t go wrong.  Unless you don’t like chocolate.  In that case, better get a fig cookie.

Double Dutch Chocolate Cookies

1 ¼ butter or margarine
2 cups white sugar
2 eggs
2 teaspoons real vanilla flavouring
2 cups unsifted flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips (or other candy)

  • Cream butter or margarine with sugar until light and fluffy.
  • Add eggs and vanilla and beat well.
  • Combine flour, cocoa, baking soda and salt.  Blend into a creamed mixture.
  • Stir in chocolate chips.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet covered with parchment paper.
  • Bake at 350 degrees for about 9 minutes.
  • Cookies will be soft.  Remove from oven when they are still a bit raw so they stay chewy.

Nutritional Information per Cookie
You don’t want to know.  Better go for a walk after you eat them.


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