The post should probably read Soft Fudgy, Minty Cookies because C and I added Nestle dark chocolate and mint chips. When Meijer had their after Christmas sale, there were many bags of these holiday chips left for an insanely low price (86 cents?). They are now in the deep freeze for my meltaway fudge recipe.
After searching for cookie recipes online, I found one that I decided to change up to increase the chocolate intensity. Here is our recipe. (Charlie a.k.a. sous-chef thinks they are delicious. Then again, he thinks anything edible is delicious).
1 cup butter, softened
1 3/4 cup sugar
2 generous tsp. vanilla
1 cup cocoa powder
2 cups flour, sifted
1 tsp. baking soda
1 tsp. salt
(chips, nuts, dried cherries)
Cream butter and sugar. Add eggs and vanilla. Add cocoa and mix until smooth. Add rest of dry ingredients. Add your mix-ins (optional) last. Scoop into balls and bake at 350 for about 8 minutes on parchment paper.
We froze this batch. I line a 9x13 pan with parchment and scoop balls with my small cookie scoop. The recipe yielded: 42 cookie balls. We cover tightly and place in deep freeze. Once frozen, remove to freezer bags until ready to bake. Label bags with oven temp. and time. They will take a bit longer when frozen.
Yay! Our freezer will have more cookies. Right now we only have 2 logs of slice and bake sugar cookie dough that I made last week.