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“adapted from Gourmet magazine by a member of the University of Michigan Law School Culinary Club”
READY IN:
40mins
SERVES:
28
YIELD:
28 4 1/2 inch cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
  3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
  4. Beat eggs lightly and add them to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla.
  5. Reduce speed to low and mix in flour mixture until just blended.
  6. Stir in chips.
  7. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart. Flatten mounds into 3-inch rounds using moistened palm of your hand.
  8. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

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