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Almost Black They're So Cocoa Cookies

Yield: About 5 dozen cookies

2 sticks (1/2 lb) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 Tbsp vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder, good quality
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 1/2 cups walnuts, pecans or hazelnuts, lightly toasted and coarsely chopped

Preheat oven to 350° F. Line a cookie sheet with parchment paper.

Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the eggs, and vanilla, one at a time, beating well between additions. Scrape down the sides of the bowl. Place the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl and mix well. Gradually add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.

Place heaping teaspoonfuls of dough 2 inches apart on the prepared cooking sheet and transfer to the oven. Bake until the edges begin to firm up, 12-14 minutes; do not over bake. For crispy cookies, let cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.

Note: Can substitute broken peppermint sticks for the nuts.

Cookies for Kids' Cancer
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Header photo by
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