Alright folks! We have been Michiganders for 10 days now. I didn’t even know that was a word until the pastor at the church we went to last Sunday used it! We have also been homeowners for 10 days.
Big 10 days, huh?
This is a recipe I tested before all the moving craziness started and it’s been sitting in the recipe vault.
Ryan and I actually just made these cookies this weekend because we’re making cookie goodie bags for our neighbors since we’re new in town and we need friends and handing out cookies is a good excuse to meet people!
This recipe isn’t quite like your traditional cookie recipe where you beat the butter and sugar together – instead you start by melting butter and chocolate together. Always a good sign, right?
But that’s how these cookies get there deep chocolate flavor! That plus the cocoa powder and chocolate chips!
I want to point out that you must refrigerate the cookie dough for about 2 hours before you’ll be able to bake them. This chilling time will produce thick batter which helps in turn to make thick, chewy cookies!
To give the cookies that “polished” look, I like to press extra chocolate chips around the outside of the dough balls before baking them.
Yield: 4 dozen
Total Time: 3 hours
One of the best chocolate cookies - thick, chewy triple chocolate drop cookies!!