On hot, humid Wisconsin days at our grandparents' summer home, after trudging up the steep hill after a swim in the lake with Grandpa, Grandma always had a tin of these cookies awaiting us at the top. For a refreshing summer treat, she'd serve them with a small scoop of vanilla ice cream between two cookies, creating an ice cream sandwich.
Grandma Lorene's Chewy Chocolate Cookies
1 1/4 C. butter or margarine
2 C. sugar
2 t. vanilla
2 C. unsifted flour
3/4 C. Hershey's Cocoa
1 t. baking soda
1/2 t. salt
1 C. chopped pecans or walnuts
Preheat oven to 350. Combine flour, cocoa, baking soda, and salt. Set aside.
Cream butter and sugar; add eggs and vanilla and mix well. Blend dry ingredients into butter mixture. Stir in nuts.
Drop by teaspoonfuls on an ungreased cookie sheet. Bake for 10-12 minutes (they will be airy and puffy and not look done), let cool for 1 minunte (they will become flatter) before removing to wire rack. Don't overbake, as these cookies should have a chewy texture after cooling. I like to freeze these right away, but you can also put a slice of bread in the tin to keep them soft.
These cookies are delicious served with vanilla ice cream between two cookies.
Or you can just enjoy them with a cool glass of milk . . .