Double Chocolate Cookies

Tomorrow at school, our kindergartner will be enjoying his first ever Valentine’s Day Party. He is beyond excited. He has signed his name on all of his carefully selected cards. He chose a red shirt to wear, because it is Valentine’s Day and of course you wear red on Valentine’s Day. (Duh, mama!)

He is also excited to take in a big platter of double chocolate cookies. Usually we eat these cookies plain, but I figured I’d dress them up a bit for his class. After all, it is important that 5 year olds get their share of sugar on Valentine’s Day, right?

Double Chocolate Cookies

  • 1 c. butter or margarine, softened
  • 3/4 c. sugar
  • 3/4 c. brown sugar
  • 1 t. vanilla
  • 1 egg
  • 2 1/4 c. flour
  • 1/4 c. cocoa powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 c. chocolate chips

1. In a mixing bowl, beat the butter or margarine and sugars together until fluffy. Add the vanilla and egg and beat an additional minute.

2. In a separate bowl, stir together the flour, cocoa, baking soda and salt. Slowly add to the mixing bowl and stir just until combined. Stir in chocolate chips by hand.

3. Roll heaping tablespoons of dough into a ball and place on baking sheets. Bake at 375 degrees for 9-11 minutes. Cool on a wire rack. (Makes about 3 dozen cookies.)

After our cookies were completely cooled, I frosted them with this buttercream frosting recipe that I tinted pink. Then my little girls helped decorate them by adding a gummy heart to the top of each cookie. Hopefully they’ll be a hit at school tomorrow.

This post is being linked to Foodie Friday at Designs By Gollum.

10 thoughts on “Double Chocolate Cookies

  1. You’re so lucky that you are allowed to BAKE things to take to school! We have to purchase anything we take to a party, and that just stinks. Homemade goodies are SO much better! Those cookies will be the best part of their day, I bet!

  2. My daughter is in Kindergarden too. I bet she would love these for her party. Unfortunately it wasn’t my turn to supply treats, but perhaps this weekend for home treats. These look yummy-roo! (my expression for fabulously yummy)

  3. I do so hate that phrase, as I’m never sure what it means!

    what is “until fluffy”? Especially when it’s applied to eggs (whole), but butter &c, too.

    Is that “fluffy”? Is it fluffy enough? Should I beat it more? Is there such a thing as “too fluffy”, and what happens if it is? That sounds like something I made up, “Oh, too bad, you made it too fluffy and will have to start over.”

    I have this encyclopedia of cookery from the early 1950’s. It doesn’t define “fluffy”.

    Stiff peaks, I got. But not “fluffy”. Can somebody tell me? Especially about the eggs?

  4. I made this last weekend for my little Valentines. I used some peanut butter chips and skipped the frosting. They were fabulous! We will be adding this to the regular rotation of baking! Thanks for sharing!

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