A dear friend gave me this recipe last week after tasting them at her house. She followed the recipe and they were delicious. However, I wanted to make them for kids using fall themed sprinkles on the outside without the cayenne, so I just deleted it and the cinnamon….I have eaten about 10 of them. Guess my cholesterol count will be back up to normal next visit to the dr. Had been so excited when at last visit, it had dropped 50 points after we returned from Italy, but since we are back home and the baking has begun, and we are back to taking the car everywhere, my dream of a cholesterol count being around 200 is slowly fading.
However, enough about health and cholesterol, if you are wanting a wonderful little chocolate cookie that simply gives you a marvelous chocolate flavor and is a great cookie to mail, then this is your recipe. Peggy, thank you for sharing this gem of a cookie recipe.
2 1/4 cup flour
1/2 cup cocoa powder
2 teas cream of tartar
1 teas baking soda
1/2 teas salt
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 large eggs, at room temperature
1 teas vanilla
Preheat oven to 350.
In a medium size bowl, combine the flour, cocoa, cream of tartar, baking soda and salt. Stir to mix. Set aside.
In another mixing bowl, combine the butter and sugar and beat for about 2 minutes. Add the eggs and vanilla. Slowly add the flour mixture until dough is well combined. I added about 2/3 cup chocolate chips at this point, but the recipe did not call for them.
*I combined about 1/2 cup sugar and fall themed sprinkles in a small bowl. Using a cookie scoop, roll each scoop into the sugar/sprinkle mixture and place on a baking sheet, lined with parchment paper, Bake for 8-9 minutes and let cookies cool on paper towels. You can freeze them at this point for later use, of course, keeping about 2 dz out to snack on while cleaning up the kitchen and watching Wheel of Fortune.