1/2 cup butter or hard margarine, softened
1 cup granulated (white) sugar
1 large egg, beaten
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups all-purpose (plain) flour
Preheat oven to 375◦F. Grease or line cookie sheets.
In a large bowl, cream together the utter and sugar. Beat in egg, milk, and vanilla. Stir in cocoa, powder, and salt, followed by flour.
Drop by spoonfuls onto prepared baking sheet. Bake for 10-12 minutes until set.
This is a simple version of double chocolate chip cookies. The difference is they are softer and darker than the usual, and don't have the cookie crunch. Since they don't really flatten when baking, I recommend forming the cookies with a miniature ice cream scoop in order to yield uniformly round cookies. I made these before awhile ago, but this time my mother made these.
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