For my last post, Pass the Plate, I made Chocolate Cookies that I sent to Sandra at Sweet Sensations.
These cookies are both semi-soft cookie and slightly chewy. And oh so chocolaty. A recipe for Chocolate Raspberry Cookies from Sweet Pea’s Kitchen inspired me to make this adapted version.
Can I just say that there are so many talented people blogging today – it still amazes me. Everyone has something to offer, and in their own unique way. I don’t know what we did without them!
1/2 c. margarine, softened
1/3 c. brown sugar
1/2 c. granulated sugar
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
5/8 c. cocoa powder
1 c. all-purpose flour
Preheat oven to 350 degrees. Line a 2 cookie sheets with parchment paper.
In a large bowl, add margarine, sugars, and egg; mix thoroughly with electric mixer. Mix in salt, baking soda, and baking powder. Add cocoa and flour. Mix all ingredients until completely blended.
Chill dough in freezer for 1/2 hour. Once dough is chilled, scoop dough from bowl using by dining sized teaspoon and roll into balls. Place on prepared cookie sheet. Spray the bottom of a small glass with non-stick cooking spray. Press the glass down onto each ball – spraying after each pressing. Sprinkle with colored sugar, or sprinkles if desired prior to baking.
Bake for about 8 minutes. Remove from oven and allow to cool before removing from cookie sheet.
Makes about 1 1/2 dozen.
If you want to see if Sandra eats these cookies, or feeds them to the neighbors dog, go check out her site. She is going to be making some cookies of her own to pass along. And please go to Share the Love Pass The Plate at BeBetsy.com to follow the plate from one blogger to the next, as this great fundraiser continues to raise monies to help in the fight against breast cancer.