The Pioneer Woman Tasty Kitchen
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Totally Chocolatey Cookies

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Level: Easy

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Description

These cookies are fabulous and freeze really well either unbaked or baked.

Ingredients

  • 4-½ ounces, weight Darkest Chocolate
  • 5-⅓ ounces, weight Plain Flour
  • 1 ounces, weight Cocoa
  • 1 teaspoon Baking Soda
  • 1 pinch Salt
  • 4-½ ounces, weight Soft Butter
  • 2-⅔ ounces, weight Light Brown Sugar
  • 1-⅞ ounces, weight White Sugar
  • 1 teaspoon Vanilla Extract
  • 1 whole Egg Cold From The Fridge
  • ¾ pounds, ⅜ ounces, weight Dark Chocolate Chips

Preparation

Preheat the oven to 170ºC (340ºF) and melt the chocolate either in the microwave or in a heatproof dish over a pan of simmering water.

Put the flour, cocoa, baking soda and salt into a bowl and mix together.

In a different bowl. cream the butter and sugars together, then add the melted chocolate.

Into the chocolatey-buttery mixture go the vanilla extract and cold egg. Beat together, then mix in the dry ingredients.

Gently stir in the chocolate chips (or a chopped up chocolate bar or two would work just as well).

Scoop out 12 equal-sized mounds and place on a lined baking sheet about 6cm apart. Do not flatten them.

Cook for 18-20 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with caky-ness.

Leave to cool on a wire rack before eating. Good luck with this part.

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