This is one of my favorite cookie recipes, and although I’ve considered adding chocolate chips, I never have because they are just that good! I originally found this recipe in Martha Stewart magazine a while back. Luke was craving cookies the other night, and these were the result, complete with butterscotch chips added in because Luke wanted those in something.
Chocolate Sugar Cookies
1 1/2 c. flour
1/2 c. cocoa powder
1 t. baking powder
1/2 t. salt
1/2 c. (1 stick) butter, softened
1 1/2 c. sugar
1/2 c. (1 stick) butter, melted and cooled
1 large egg
1 1/2 t. vanilla extract
Preheat oven to 375. Grease cookie sheets, or line with parchment paper.
Whisk together flour, cocoa powder, baking powder and salt, set aside.
Cream softened butter and sugar until pale and fluffy. Mix in melted butter. Add egg and vanilla; mix until creamy. Gradually add flour mixture until just combined.
Spoon out by heaping tablespoons onto prepared baking sheets. Bake for 8-10 minutes. The edges will be firm and the center will be soft when you take them out. Let them cool a few minutes on the pans before removing them, they will finish cooking on the pans without burning. I have dark pans, so I watch them extra carefully and usually take them out at around 7 minutes. And this time, I added a few handfuls of butterscotch chips. This cookie actually would lend itself to add-ins, so feel free to experiment!