Unfortunately I just can't get my cookies to be as thick as what my mom made for me growing up. Maybe cookies just turn out better when made in the midwest. I made half of this recipe and added 1/4 cup more flour and then chilled the dough for 15 minutes before cooking and that seemed to improve the thickness a bit.
I altered the recipe a bit by adding 1/2 cup peanut butter chips which only took these chocolate goodies to the next level (who doesn't love chocolate and peanut butter, except those who are allergic?!). My sister-in-law quickly stopped by our place the day after I made these cookies and she took one on her way out the door and right when she got to her car she texted me and said that these were her favorite cookies I've ever made! It was a great compliment and just shows you how delicious they are! ;)
-Don't over cook! I only cook mine 8 minutes and mine were still soft and chewy the second and third day but I'm not sure about the forth... they were too irresistible to last that long in our home.
-Only cook one pan of cookies and save the dough already formed into balls in the fridge so that you can have fresh cookies in a few days after you eat (devour?) the first batch.
-You can also easily make pizookies by putting a ball of dough straight from the fridge into a custard cup and then onto a pan and cook for about 14 minutes. When done let cool for a few minutes and then use a hot pad to place the custard up on a plate and then top with ice cream and serve immediately. Nick and I really enjoy these! :)
1 c (2 sticks) butter, softened
3/4 c granulated sugar
3/4 c packed light brown sugar
1 tsp vanilla extract
2 1/4 c flour
1/3 c cocoa
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
Preheat oven to 375 F.
In a medium bowl mix flour, cocoa, baking soda and salt. In a large bowl or mixer beat butter, sugars, and vanilla until creamy. Add eggs and beat well. Add flour mixture a little at a time and mix well. Add in chocolate chips and drop onto an ungreased cookie sheet using a cookie scoop.
Bake 8-10 minutes. Let cookie cool for a few minutes on the pan and then remove onto a wire rack.
Yield: 4 dozen