‘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 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.