Devil Moons (Crisp disks of cookies)

Devil Moons (crisp Disks Of Cookies)

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Lynnda Cloutier

By
@eatygourmet

From my old recipes

Rating:

★★★★★ 1 vote

Ingredients

  • ·
    2/3 cup butter, room temperature
  • ·
    1 1/4 cups sugar
  • ·
    2 eggs, room temperature
  • ·
    2/3 cup dutch process cocoa, sifted
  • ·
    1 1/2 cups flour
  • ·
    3/4 tsp. baking soda
  • ·
    1/4 tsp. salt
  • ·
    1 tsp. vanilla
  • ·
    6 oz. semisweet chocolate morsels, 1 cup
  • ·
    2/3 cup chopped walnuts
  • ·
    1/2 cup sugar for tops

How to Make Devil Moons (Crisp disks of cookies)

Step-by-Step

  1. Preheat oven to 375. Cream butter til light. Gradually add sugar and beat til fluffy. Add eggs, one at a time, heating well after each addition.
  2. Sift together the cocoa, flour, baking soda and salt. Add to batter, beating just til smooth; blend in vanilla. fold in chocolate morsels and walnuts. Drop batter by heaping teaspoonfuls about 2 inches apart onto an ungreased cookie sheet.
  3. Bake 8 minutes or til cookies are lightly puffed. Remove from oven. Immediately sprinkle tops lightly with sugar. Cool on rack for 2 minutes. Remove with spatula and let cool completely. Repeat with remaining batter. Makes 6 1/2 dozen cookies
    My Old Recipes

Printable Recipe Card

About Devil Moons (Crisp disks of cookies)

Course/Dish: Cookies



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