Oh look…more cookies! I love December! The bad news is this may be the last cookie post because my family ate the entire batch of Peanuty Butter Cookies I was going to post before I could take a picture!…no I am not kidding and yes, I probably ate my share.
But for now we have these little beauties. They are like portable brownies – just grab and go!
I had to get clever with this photo because six cookies was all I had left! I am going to have to invest in a cookie vault. These went really quick…I mean it’s chocolate right? It’s got it’s own health benefits….along with red wine. Yay life!
These are super easy – no special notes required just careful not to over bake. Take them out when the tops start to crackle and let them cool a bit before removing from the cookies sheet.
Enjoy! a few more days until we start our Whole30. 30 days of intense life changing Paleo….you can find the book here: It All Starts with Food. It will help you get all set up for our January 5th start date! But for now…cookies!
A chewy and easy to make cookie
- 1/2 cup butter cut into chunks
- 1 12 oz bag of semi-sweet or bitter sweet chocolate chips Remove 1/3 cup chips before melting I have used both and love them equally!
- 3 eggs
- 1 cup sugar
- 3 tablespoons Cocoa
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 3/4 cup flour
Preheat oven to 350.
Line two baking sheets with parchment or use Silpat liner.
In microwave safe bowl, add butter and all but 1/3 cup of chocolate chips. (I use a 4 cup Pyrex measure cup to melt my chips). Melt on high for 45 seconds and stir. Continue at 30 second intravels until butter and chocolate are melted and incorporated.
Using an electric mixer or Kitchen Aid - mix together eggs, sugar and vanilla until combined.
Add melted chocolate and butter mixture to egg mixture.
In small separate bowl whisk or sift together cocoa, salt, baking powder and flour.
Add to wet ingredients and combine well.
Stir in remaining 1/3 cup of chocolate chips
Drop by heaping teaspoon onto prepared baking sheets and bake for 8-10 minutes or until tops begin to crackle. Remove from oven and cool on baking sheet for 5 minutes before placing on cooling racks.