These cookies are a perennial favorite in my family and have been for many, many years.
They are easy, chocolatey, chewy and pretty much just plain adorable. They also work well as the base for ice cream sandwiches and witches hats. And since I've blogged about them twice already, I'm poking and prodding you to make them because they are that good. There's no need for mint chocolate chip ice cream or caramel Hershey's kisses to heighten their deliciousness.
Plain and simple is my preferred method of eating these cookies.
The recipe for these comes from a well-loved cookie book in my family, one of those that is smudged in chocolate and about to fall apart at the spine. I have fond memories of helping my mom make these cookies. There was the excited anticipation to lick the batter and cover each rolled ball thoroughly in sugar. As they were baking in the oven, it was mesmerizing watching them flatten, spread and crackle on the top.
Once removed from the oven, they are slightly puffy and then flatten as they cool into a delightfully chewy cookie.
Best with a glass of milk or after a special hapkido birthday celebration. :)
Recipe from Sunset Cookies Cookbook
Yields: about 3 dozen 2-inch cookies
1 cup chocolate chips
½ cup butter, at room temperature
1 cup sugar
2 cups flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup sugar for rolling
Melt chocolate chips in the microwave or over a double boiler. Set aside to cool. Beat together butter and sugar until creamy. Beat in eggs and melted chocolate chips.
Sift together flour, salt, baking powder, and baking soda and add gradually to butter mixture. Chill slightly so it’s firm enough to roll into balls (approximately 30 minutes-overnight).
Preheat oven to 350ºF.
Place ¼ cup of sugar on a plate. Roll dough into 1” balls and roll into sugar to coat. Place on cookie sheet and bake for 8-10 minutes or until the tops have "cracked". Let sit on the pan for a couple minutes, then remove and cool completely.