Sometimes I think cookies and cookie recipes are a bit overwrought. Coconut raspberry chocolate thumbprint cookies anyone? Who needs a cookie with 87 different elements in it?
The beauty of cookies is sometimes in their simplicity. Sugar cookies. Peanut butter cookies. And these, lovely, chocolate cookies. Not chocolate chip, not chocolate dipped or triple chocolate…just chocolate.
These start out, as all good cookies do, with Crisco and sugar.
Creamed, plus brown sugar, eggs and vanilla extract
Then the chocolate!!
Now flour and baking soda and salt
More chocolate, cause they don’t look chocolate-y enough.
Plus a dough scoop
Baked at 375 for 8 minutes. And I mean 8 minutes. Because these are already brown, it’s tough to tell when they’re…ya know, browned. But 8 minutes is perfect.
If you baked them on parchment paper, just slide the whole sheet off to a table to cool.
If not, let them sit on the pan for 1 minute, then remove to foil to cool.
So simple. So delicious.
These cookies are actually based off my original cookie recipe, but plus 1/2 cup baking cocoa and minus the chips. Because you’re adding additional dry ingredients, you may consider adding more butter or Crisco. A tablespoon or two should do it.