While I was staying with my parents this past fall/winter, I was desperate for my chocolate fix. The weather is not so nice in November-December in Labrador, and with a new baby and no transportation I couldn’t get to the grocery store very easily. Therefore, I had to make due with whatever ingredients we had on hand. I had eaten all the chocolate chips *blush* but there was some cocoa so I searched epicurious for a cookie recipe and this is what I found. Be careful not to overbake these because the dough is buttery and delicate and burns easily. They are so simple, yet highly addictive!
Dark Chocolate Cookies
Yield: Makes about 36 cookies
3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
Preheat oven to 375°F.
Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in eggs and vanilla until combined. Add flour mixture and mix just until combined.
Drop level tablespoons of dough about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until puffed and set, about 12 minutes. Transfer cookies to a rack to cool.