4 1/2 cups all-purpose flour
1/2 cup cocoa
2 tsp. salt
2 tsp. baking soda
1 cup butter, softened
1 1/2 cup white and brown sugar
2 bags of Guittard chocolate chips
Preparation:In a large mixing bowl, mix the butter and sugars. I beat this until almost whipped looking. Add eggs one at a time until blended. Add the flour, cocoa, baking soda, and salt until incorporated. Stir in the chocolate chips.
I use a medium sized ice-cream scoop and place 6 scoops on my cookie sheet leaving enough space to spread slightly.
Bake in a 375 degree oven for about 12 minutes. Do NOT over bake. I let them cool on the cookie sheet for carry-over baking.
Notes:I use all butter because of the health benefits compared to shortening. To compensate for the "rise" shortening gives, I added more flour which creates an amazing cakey, yet very moist, cookie that rises high and not flat like some all- butter cookies. I do not use vanilla because I found that It does not add, or take away, any flavor components in the cookie.
Viola, girls...this cookie is a winner, and hope you enjoy it!