2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 cup butter
1 and 1/2 cups sugar
1 teaspoon vanilla extract
1 and 1/2 cups semisweet chocolate chips
1 cup chopped walnuts (I decided these were optional)
you'll also need:
a bunch of cookie sheets lined with foil
1 medium and 1 large mixing bowls
1. preheat the oven to 350 degrees ( I did this step when I was ready to start putting the cookies on sheets to avoid heating the whole house for too long).
2. in the smaller mixing bowl, combine the flour, salt, baking soda and cocoa powder. Mix together until thoroughly combined. Set aside.
3. in the larger mixing bowl, cream the butter and sugar together with the electric mixer until light and fluffy. Add the eggs (one at a time) and the vanilla and mix thoroughly. A nifty trick is to pre-crack the eggs into a measuring cup and add the vanilla to that, allowing you to skip a step. Baking with eggs works better when they have come to room temperature.
4. add the dry ingredients to this and mix with a wooden or plastic mixing spoon until the dough seems completely combined. To this add the chocolate chips (and walnuts if you're using them, which I didn't). Stir well.
5. drop the cookies on the sheets by spoonfuls, making sure they are evenly spaced out. Bake them for 10-12 minutes (mine took only 9, so be careful). Allow them to cool for one minute before removing them with a metal spatula and leaving them to cool completely on wire racks. Interestingly enough, these cookies were even better the day after they were made than the day itself. Good luck waiting!
I got this recipe from Just Chocolate Cookbook, which was a Christmas gift a few years ago from my friend Gail. Thank you Gail!