Double Chocolate Chip Cookies

2½ Cups All Purpose Flour

¨÷ Cup Cocoa

1 Tsp. Baking Soda

1 Tsp. Salt

1 Cup Softened Butter: 2 sticks

1 Cup Sugar

¾ Cup Brown Sugar firmly packed

1 Tsp Vanilla Extract

2 Eggs

12 oz package of chocolate chips

1. Mix flour, cocoa, baking soda and salt in a medium bowl until cocoa is evenly distributed. It will turn a gray color. Beat butter and sugar with an electric mixer on high until it gets creamy. Add brown sugar, vanilla extract and both eggs separately, and beat in until creamy.

2. Gradually add flour mixture and beat into dough. Stir in a 12 oz package of chocolate chips with a spoon. Make it your own by adding chocolate candies or nuts, or by substituting chocolate chunks for the chips. Decorate with colored candies for holidays .

3. Spoon golf-ball size dough balls onto cookie sheets about two inches apart. A 15 by 14 inch cookie sheet will hold a dozen cookies. Bake at 375 for 10 minutes. In high altitudes bake at 350 for 9 minutes.

4. Use a steel spatula to gently press cookies flat and transfer them to a wire rack for cooling. Your chocolate chocolate chip cookies will be soft and limp. When cooled they should be chewy.

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