| 1 stick butter, softened | 1 cup sugar | |
| 2 eggs | 1 teaspoon vanilla | |
| 1/2 cup Ghirardelli unsweetened baking cocoa | 1 cup flour | |
| 1 cup Ghirardelli double chocolate chips | 1/4 cup water |
Preheat oven to 350 degrees.
In a large bowl, mix butter, sugar, eggs and vanilla until creamy. Mix in cocoa and flour to make a thick paste. Add chocolate chips and mix well. If dough is too stiff, add a small amount of water. Dough should be stiff enough to form into small balls, but not too stiff to stir.
In a small bowl, combine
| 1/4 cup Ghirardelli unsweetened baking cocoa | 1/2 cup sugar |
Shape the cookie dough into 1-inch balls. Drop each ball into the bowl containing the cocoa/sugar mix and roll until coated. Place on a greased cookie sheet and bake for 9-12 minutes or until firm to the touch.
Josh and I invented these cookies shortly after we moved in together. Any brand of cocoa and chocolate chips may be used, but only if Ghirardelli can not be found. For even more chocolate, add Ghirardelli milk chocolate chips and Ghirardelli semi-sweet chocolate chips can be included.
As always, if you have a recipe you want to share, Email me!