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Chocolate Fudge Cookies II (D/P, TNT)
Source: Unknown
Yield: Approximately 3-1/2 dozen, 3" cookies

2 cups flour
1 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
2-1/2 sticks softened margarine (20 tbsp.) (you can use butter instead)
2 cups sugar
3 large eggs
1 tsp. vanilla

Preheat oven 350°F. Lightly grease or spray a cookie sheet. In a bowl, stir together the flour, cocoa, baking soda, and salt.

Put the margarine in a large mixing bowl and cream with electric mixer until light and fluffy. Add sugar, then eggs and vanilla.

Beat in half the dry ingredients until just incorporated. Follow with the remaining dry ingredients and beat until just mixed in.

Spoon the dough, 2" apart, onto the prepared cookie sheet, using heaping tbsp. Bake until set, about 12 minutes. Watch carefully and don't let the edges brown. Remove from oven and let sit on the cookie sheet 1 to 2 minutes before transferring to wire rack. Bake the remaining dough.

Can be kept in airtight container for up to 3 days or frozen for 1 month.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A