- 4 1/2 c. flour
- 2 Tsp. salt
- 2 Tsp. baking soda
- 1 1/2 c. cocoa
- 1 c. butter, room temperature
- 1/2 c. margarine, room temperature
- 1/2 cup vegetable shortening (like Crisco)
- 4 c. brown sugar
- 4 eggs
- 2 Tsp. vanilla extract
- 1 package semi-sweet chocolate chips
- 1 package Reese’s Peanut Butter chips
Cream butters and sugar. Add eggs, vanilla, and cocoa. Add dry ingredients. Mix in chips. Scoop onto cookie sheets using ice cream scoop (yield 9 cookies per cookie sheet), then flatten. Bake at 350 degrees for 6 to 7 minutes. Makes approximately 32 large cookies.
This is a recipe I discovered accidentally. One night while my dad was out here visiting me, I had a hankering for cookies and began making these cookies according to directions on the back of the Reese’s Peanut butter chip package. After creaming the butters (my own special concoction), I realized I had no sugar! What I did have plenty of was dark brown sugar. Too lazy to walk to the store (and too poor to spend more money), I opted to use all dark brown sugar. (And one less egg, because I only had three eggs in my fridge.)
The result? The best cookie my dad and I ever tasted. The dark brown sugar made all the difference. We couldn’t keep our hands off them!
*Note: as of last night I figured out the problem in the recipe (I was using the wrong amount of sugar), and the recipe has been adjusted accordingly. Happy baking!