>These cookies are so yummy fluffy and soft inside. I love them.
You will need:
butter (salted or unsalted depending on your preference)
a large egg
all purpose flour
dark cocoa powder (I like Hershey’s Special Dark)
semi-sweet chocolate chips
Whip one stick of room temperature butter until it is nice and soft (but not warm).
Add 1/4 cup of granulated sugar and 1/2 cup brown sugar. Whip together until VERY fluffy!
Then add the egg and one tsp vanilla and mix again. All this should be nice and light together, like if you put a fork in it, it would implode…
Sift together 1 cup flour, 1/4 cup cocoa powder, 1/2 tsp baking powder, and a dash of salt.
Fold dry and wet ingredients together until incorporated nicely but not over mixed. Fold in 1/4 cup (or more if you want) chocolate chips and 1/4 cup chopped walnuts (or pacans if you want a more buttery nut).
Put 1 1/2 – 2 tablespoon splotches of dough onto a cookie sheet and bake at 350 for about 9 minutes.
Ok, here is the secret to keeping them nice and soft on the inside – when you take them out of the oven, hold the pan very flat with two hands about a foot and a half off the ground and DROP it! Yes, it will make a big bang and the cookies may jump a little off the pan but it takes the remaining air out of the cookies and keeps the inside from getting all hard.
I don’t know how well these keep overnight. I suspect they are as exceptional in the morning after I make them as they are when I take them out of the oven but when I make them (they only make about 20 cookies), the smell wafts over the campus and there is a rush to my house. There are never any left. I rarely have one cool, let alone old.