Even though cookies are more often the main focus of the Christmas dessert table (and a foolproof and always appreciated gift!), they ended up being the most convenient and best option for me to provide for all of our Thanksgiving festivities.
Because running out of cookies would be completely and utterly unacceptable, I made dozens and dozens, including snickerdoodles (because I love them), oatmeal scotchies with cinnamon chips (also because I love them), monster oatmeal cookies with crispy M&M's (because everybody loves them), gingerbread molasses cookies ('tis the season and all that), and these super chocolate cookies with chocolate chips (because you can't have a cookie smorgasbord without some chocolate chip cookies).
I cheated on this last batch, making use of a Krusteaz cookie mix, but I honestly don't think anyone could tell. The cookies are moist and taste like they're completely made from scratch. I won't be so presumptuous as to say that they were the most popular of the selection, but they did disappear the most quickly. Take that for what it's worth, while I try not to be offended that the cookies I made from scratch took longer to get gobbled up!
National Cookie Day is tomorrow. Celebrate accordingly.
Chocolate Chocolate Chip Cookies
- 1 package Krusteaz Butter Vanilla Sugar Cookie Mix
- 1/2 cup (1 stick) butter, melted
- 1 egg
- 3 tablespoons cocoa powder
- 1 (12 ounce) bag mini chocolate chips
In medium bowl, stir together all ingredients until well blended. Use your hands!
Chill dough for at least an hour.
Preheat oven to 350 degrees F.
Scoop balls of dough about the size of a golf ball and place 2 inches apart onto ungreased cookie sheet.
Bake 9-11 minutes, until firming up on the edges but still a bit moist in the center. Cool completely on racks.