After searching high and low for many years for a chocolate chip cookie recipe that didn’t turn out flat cookies, I developed this one. Refrigerating the dough and not using too much butter is the key. This recipe incorporates cocoa powder for extra chocolate flavor. For regular chocolate chip cookies, leave it out and
increase the flour by 1/3 cup.
¾ cup granulated sugar
1 Tablespoon vanilla
2 2/3 cup flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
1. Preheat oven to 350 degrees.
2. Beat the butter and sugars together in a large bowl until light and fluffy. Add eggs one at a time. Stir in vanilla. Slowly add flour a half cup at a time, stopping to scrape the sides of the bowl. Stir in cocoa powder, salt, and baking soda. Scrape sides of bowl and beat well. Add chocolate chips. Refrigerate cookie dough for at least 20 minutes.
3. Line cookie sheets with parchment paper if desired. Drop rounded tablespoons about two inches apart on cookie sheet. Return dough to the refrigerator in between batches. Bake one cookie sheet at a time for 13 minutes or until tops are firm but edges are still soft. Remove cookie sheet from oven and let cookies set
for 5 minutes before removing with a thin spatula. Enjoy!