Chocolate Chipless Cookies
2 sticks Magical Butter, melted
2 cups All Purpose Flour
1 cup Self Rising Flour
½ cup Cocoa Powder
2 teaspoons Cream of Tartar
2 teaspoons Powered Milk
1 teaspoon Baking Soda
1 cup Light Brown Sugar
¾ cup Sugar
½ teaspoon Salt
2 teaspoons Vanilla Extract
2 Large Eggs
2 teaspoons Chocolate Liquer
Preheat the oven to 350ºF.
In a large bowl cream together the magical butter, sugars and salt.
Add in the vanilla extract, chocolate liqueur and the eggs, then beat once more until everything is creamy and even lighter in color.
In a medium bowl whisk together the dry ingredients.
Slowly add in the dry ingredients to the wet ingredients. Mix until combined.
Roll out golf ball sized balls of dough or use a 1 ½ teaspoon scoop and place them onto a baking sheet lined with parchment paper. Flatten with a spatula or with the bottom of a cooking spray can.
Bake for 10-12 minutes until lightly golden. (They will be soft when you take them from the oven!)
Carefully transfer the cookies still on the cooking paper to a cooling rack to cool.
Recipe submitted by: Ronald Denka