Double Chocolate Hits
Yield
42 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
cocoa powder
|
|
| ½ | cup |
buttermilk
or sour milk |
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
mini chocolate chips
semi-sweet |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
cocoa powder
|
|
| 118 | ml |
buttermilk
or sour milk |
|
| 414 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
mini chocolate chips
semi-sweet |
*
|
Directions
Heat oven to 350℉ (180℃).
In large bowl, beat butter, sugar, egg and vanilla until well blended.
In small bowl, stir cocoa and buttermilk until smooth.
Add to butter mixture; beat well.
Stir together flour, baking soda and salt; add to butter mixture, beating just until blended.
Stir in small chocolate chips.
Drop dough by teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until center of cookies is not quite set.
Remove from cookie sheet to wire rack.
Cool completely.
- To sour milk: Use 1½ teaspoons white vinegar plus milk to equal ½ cup.
