L
lizgirl
Guest
Actually this cookie is like a chocolate cookie with chocolate chips in it. I am going to list the original recipe. That includes walnuts. My granddaughter isn't crazy about those nuts, so I had made this recipe without them. I have to say that leaving the nuts out let you appreciate the chocolate taste of these cookies. They are maddening delicious! Also I use those baking pans with the trapped air in it. Makes this cookie puffy. If you over bake this cookie, the cookie will come out hard. I do not care for this cookie hard as I do more on the softer side.
Deviled Moons
2/3 C. butter, soft
1 1/4 C. sugar
2 eggs
2/3 c. cocoa, sifted
1 1/2 c. flour
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
6 oz. or 1 cup semi-sweet morsels
2/3 c. walnuts (optional)
1/2 c. sugar (for top)
Preheat oven 375 degrees.Cream butter & sugar. Add eggs, beat wll. Sift cocoa, flour, Baking soda & salt. Blend atogether until smooth. Mix vanilla & fold in nuts & chocolate morsals. Dough is sticky.
Drop by heaping tespoons on ungreased cookie sheet. Press with the bottom of a glass dipped in sugar. Bake 8 minutes or until lightly puffed.
Deviled Moons
2/3 C. butter, soft
1 1/4 C. sugar
2 eggs
2/3 c. cocoa, sifted
1 1/2 c. flour
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
6 oz. or 1 cup semi-sweet morsels
2/3 c. walnuts (optional)
1/2 c. sugar (for top)
Preheat oven 375 degrees.Cream butter & sugar. Add eggs, beat wll. Sift cocoa, flour, Baking soda & salt. Blend atogether until smooth. Mix vanilla & fold in nuts & chocolate morsals. Dough is sticky.
Drop by heaping tespoons on ungreased cookie sheet. Press with the bottom of a glass dipped in sugar. Bake 8 minutes or until lightly puffed.