Betty Ford’s Thanksgiving Chocolate Cookies
An old recipe for double chocolate cookies attributed to Betty Ford.
Servings 48
Cost 5
Ingredients
- 1 cup butter softened (salted or unsalted okay) (230 grams)
- 1 ¾ cups granulated sugar (350 grams)
- 2 eggs
- 2 tsp. vanilla
- 1 oz. unsweetened baking chocolate melted (28 grams)
- ¼ cup sour cream (56 grams)
- 2 cups flour (260 grams)
- ¾ cup unsweetened cocoa powder (natural)
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ½ tsp. salt
- 2 cups white or dark chocolate chips
- 1 cup coarsely chopped walnuts
Instructions
- Preheat the oven to 350 degrees F.
- With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, and beat well. Add the brandy or vanilla. Stir in the melted chocolate and the sour cream.
- Whisk all the dry ingredients together in a separate bowl, then add to the batter, stirring until blended. You can do this by hand or using low speed of a mixer.
- Stir in the chocolate chips and the nuts. Drop dough by tablespoonfuls onto parchment lined baking sheets.
- Bake for about 12 minutes. If making the cookies larger, you'll need to bake for about 15 minutes. Do not over-bake.
Notes
Makes approximately 48 cookies, but you can make up to 60 if you make them very small. You can also make as few as 20 if you want monster size cookies.
