(Amounts can be halved and you'll still get plenty!)
You'll need a large mixing bowl (with a mixing spoon) plus a baking tray (and tea spoon).
A wire cooling rack would also be useful.
Ingredients
| 1¼ cup | 250 g | butter or margarine, softened |
| 2 cups | 400 g | sugar |
| 2 | eggs | |
| 2 tsp | vanilla essence | |
| 2 cups | 300 g | unsifted plain flour |
| ¾ cup | cocoa powder | |
| 1 tsp | baking soda (bicarbonate of soda) | |
| ½ tsp | salt | |
| 1 cup | finely chopped nuts (optional) |
Method
Preheat the oven to 175°C.
- Cream the butter (or margarine) and sugar in a large bowl then blend in the eggs and vanilla.
- Add the flour, cocoa, baking soda and stir the mixture together.
- Stir in the nuts, if desired.
- Drop the mixture, by teaspoon, onto an ungreased cookie sheet. Bake for 8 to 9 minutes.
Do not over bake. The cookies will be soft. They puff up while baking and flatten while cooling. - Cool on the cookie sheet until completely set (about 10 minutes) then remove to a wire rack to cool completely.