Over the last week I have made these cookies three times, and three times I have received compliments and requests for the recipe. I got the recipe online, but I altered it to suit my liking and more importantly, what I had in my pantry.
I have always been a love of soft, chewy cookies. If you have ever had a subway cookie, those are the best kind. The perfect texture to hold its shape as you lift it to you mouth but soft enough to melt once you bite down on it. Often I would just resort to undercooking batches of cookies and quickly scoffing them down while they're still warm. But NO MORE! This recipe creates the perfect chocolate cookie (if you, like me, enjoy them nice and soft). So here it is:
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon of Almond extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon bicarb soda
- 1 cup(ish) chocolate chips
- Preheat your often to 175º C (fan forced).
- In a large bowl, cream together butter and sugar.
- Mix in one egg at a time until smooth.
- Then stir in vanilla and almond extract.
- Combine flour, cocoa powder, bicarb soda in a bowl and then add this to the mixture. Stir until you think it's time to use your hands.
- Add chocolate chips. Mixture should be thick.
- Place un-flattened spoonfuls onto greased baking tray. Bake for 10-15 minutes. Let cool completely.
And there you have it! Chewy, chocolate brownie-like cookies! Enjoy!