devil moons (crisp disks of cookies)

Name: Devil Moons (Crisp disks of cookies)
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

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34 Pinches

Lynnda Cloutier

Mission Viejo, CA

Updated on Feb 9, 2012

From my old recipes

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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 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.

Step 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.
Step 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
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