Chocolate Chipless Cookies
Jordan Schatzberg
Ingredients
- 2 sticks Magical Butter, melted
- 2 cups All Purpose Flour
- 1 cup Self Rising Flour
- ½ cup Cocoa Powder
- 2 teaspoons Cream of Tartar
- 2 teaspoons Powered Milk
- 1 teaspoon Baking Soda
- 1 cup Light Brown Sugar
- ¾ cup Sugar
- ½ teaspoon Salt
- 2 teaspoons Vanilla Extract
- 2 Large Eggs
- 2 teaspoons Chocolate Liquer
Directions
- Preheat the oven to 350ºF.
- In a large bowl cream together the magical butter, sugars and salt.
- Add in the vanilla extract, chocolate liqueur and the eggs, then beat once more until everything is creamy and even lighter in color.
- In a medium bowl whisk together the dry ingredients.
- Slowly add in the dry ingredients to the wet ingredients. Mix until combined.
- Roll out golf ball sized balls of dough or use a 1 ½ teaspoon scoop and place them onto a baking sheet lined with parchment paper. Flatten with a spatula or with the bottom of a cooking spray can.
- Bake for 10-12 minutes until lightly golden. (They will be soft when you take them from the oven!)
- Carefully transfer the cookies still on the cooking paper to a cooling rack to cool.
