Devil Moons (Crisp disks of cookies)

Devil Moons (crisp Disks Of Cookies) Recipe

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Lynnda Cloutier


From my old recipes

★★★★★ 1 vote


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


1Preheat 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.
2Sift 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.
3Bake 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

About Devil Moons (Crisp disks of cookies)

Course/Dish: Cookies