lumicero/recipes-ing2inst huggingface dataset:
Title: Awesome (Per My Bf) Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 ground cinnamon
- 3/4 ground cloves
- 1/2 ground nutmeg
- 2 raw carrots
- 4 eggs
- 1 granulated sugar
- 1 brown sugar
- 1 white raisins
- 2 butter
- 1/2 cream cheese
- 3/4 vanilla
- 1 orange
- 2 confectioners' sugar
- 2
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350'.
2. Cover raisins with drained pineapple juice and set aside.
3. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add carrots and toss lightly until coated.
4. In mixing bowl, beat eggs and sugar until light yellow in color. Let stand a few minutes for sugars to dissolve.
5. Stir in oil, pineapple, raisins (with juice) and nuts.
6. Stir in dry ingredients, 1/4th at a time until just combined. DO NOT OVERBEAT!
7. Turn into 3 greased and floured 8 inch cake pans.
8. Bake at 350' for 30-40 minutes, or until center springs back when touched. (The toothpick test is not always accurate for this cake).
9. Cool in the pans for about 10 minutes, then turn onto a cooling rack or dish towels until completely cool. (Wrap in plastic wrap and refrigerate for up to 2 days, if desired).
10. Frosting:
11. Set butter and cream cheese out for at least an hour to soften.
12. Beat butter and cream cheese until fluffy.
13. Grate the zest from the orange and sqeeze the juice from half.
14. Add vanilla, zest and juice to butter and cream cheese and beat.
15. Slowly beat in confectioner's sugar until fluffy and completely combined. If too thin, refrigerate for 15 minutes or so to firm up.
16. Frost cake a day ahead, if desired, to allow all the flavors to combine.
17. If desired, the cup of chopped nuts pressed into the sides of the cake immediately after frosting add a beautiful presentation and a lot of flavor.
Title: Delicious Decorating Icing
Ingredients:
- 1/2 whipped butter
- 3 1/2 confectioners' sugar
- 6 milk
- 1 vanilla
Instructions:
1. Soften butter for 60 seconds in the microwave.
2. Mix butter, sugar, and milk together in a medium bowl.
3. Then Add vanilla.
4. Add food coloring for color.
5. Check out our website: www.flowerbakery.weebly.com.
Title: Cherry Filled Crescent Rolls
Ingredients:
- 1 cherry pie filling
- 1 1/2 confectioners' sugar
- 1/2
Instructions:
1. Unroll crescent rolls.
2. Place 2 Tbsp cherry pie filling in center of each roll; roll up dough.
3. Bake according to directions on can.
4. Sprinkle with confectioner's sugar.
Title: Chocolate Chip Orange Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/2 sugar
- 1/2 walnuts
- 1 eggs
- 2 milk
- 1/4 vanilla
- 1/2 butter
- 2 margarine
- 1
- 1/3
Instructions:
1. Preheat oven to 350.
2. Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
3. In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
4. Stir in nuts and 3/4 cup of the chocolate chips.
5. In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
6. Blend in the butter or margarine.
7. Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
8. Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
9. Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
10. Cool in the pan 10 minutes, then turn out onto a wire rack.
11. Cool completely before slicing.
Title: " Death-By-Chocolate" Cookies
Ingredients:
- 1/3 granulated sugar
- 1/2 granulated sugar
- 1 1/2 unbleached all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1/4 salt
- 1/8 dark corn syrup
- 1/2 vanilla extract
- 1 unsalted butter
- 1 dark brown sugar
- 12 bittersweet chocolate
- 1/3
- 4
Instructions:
1. Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper.
2. Place the 1/2 cup of granulated sugar in a shallow pie plate.
3. In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together. In a small bowl, whisk the corn syrup, egg white, and vanilla together.
4. In a large bowl, beat the butter, brown sugar, and remaining 1/3 cup granulated sugar with an electric mixer at medium speed until light and fluffy, 3 to 6 minutes. Beat in the corn syrup mixture until fully incorporated, about 20 seconds, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and add the flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping down the bowl and beaters as need. Give the dough a final stir with a rubber spatula to ensure that no pockets of flour remain at the bottom. Chill the dough for 30 minutes to firm slightly (do NOT chill longer than 30 minutes).
5. Divide the dough into 16 potions, each about 2 tablespoons, and roll the dough into balls. Working in batches, drop 8 dough balls into the pie plate with the sugar and toss to coat. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart, 8 dough balls per sheet. (TIP: The dough can be portioned and shaped into balls and then frozen on a tray or large plate; when they are frozen solid, transfer them to a large zipper-lock bag. To bake, arrange the frozen cookies on the baking sheet - DO NOT THAW - and bake as directed, increasing the baking time to 16 to 21 minutes.).
6. Bake until the cookies are puffed and cracked and the edges have begun to set but the centers are still soft (the cookies will look raw between the cracks), 10 to 11 minutes, switching and rotating the sheets halfway through the baking time. DO NOT OVERBAKE!
7. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack; cool the cookies to room temperature before serving. (The cookies can be stored in an airtight container at room temperature for up to 3 days.).
Title: Fruit Cocktail Cake
Ingredients:
- 2 unbleached flour
- 1 1/2 sugar
- 2 baking soda
- 1/8 salt
- 2 eggs
- 1 vanilla extract
- 1
Instructions:
1. In a large bowl, stir together flour, sugar, baking soda and salt.
2. Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
3. Pour into a greased 9 inch x 13 inch pan.
4. Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
5. This cake is best with Fruit Cocktail Cake Icing #7062.
Title: Chocolate Creme Cakes
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 3/4 eggs
- 3/4 all-purpose flour
- 4 milk
- 3 butter
- 1 margarine
- 1/2 shortening
- 1/2 sugar
- 1 vanilla extract
- 1
Instructions:
1. In a mixing bowl, combine cake and pudding mixes, oil, water and eggs, mix well. Pour into a greased and floured 13 in x 9 in x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
2. In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
3. In a mixing bowl, cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
4. Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving size pieces.
5. Freeze in an air tight container for up to 1 month. Remove from the freezer 1 hour before serving.
Title: Mini Lime Cheesecakes
Ingredients:
- 1 3/4 brown sugar
- 2 unsalted butter
- 1/4 milk
- 1 1/2 cheesecake flavor instant pudding and pie filling mix
- 1 cream cheese
- 1 confectioners' sugar
- 1/2 lime zest
- 1 fresh lime juice
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine gingersnap crumbs, brown sugar, and butter.
3. Press in bottoms and up sides of a 12-cup miniature cheesecake pan.
4. Bake for 10 minutes.
5. Cook completely.
6. In a medium bowl, combine milk and pudding mix.
7. Beat at medium speed w/an electric mixer for 2 minutes, or until thickened.
8. In a small bowl, combine cream cheese and confectioners' sugar.
9. Beat at low speed w/an electric mixer until smooth.
10. Beat in zest, juice, and vanilla.
11. Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth.
12. Spoon mixture evenly into prepared crusts.
13. Cover and freeze for at least 8 hours.
14. Place cheesecakes in refrigerator 30 minutes before serving.
Title: Pink Lady Dessert
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 2 -3 sugar
- 3/4 marshmallows
- 3/4 frozen raspberries
- 1 1/2 frozen strawberries
- 1
Instructions:
1. Prepare a 13 x 9-inch baking pan.
2. In a bowl, mix the cracker crumbs, melted butter and the sugar together.
3. Reserve about 2 Tbsp of the cracker mixture for topping.
4. Press the remaining cracker mixture into the bottom of a prepared pan.
5. In the top of a double boiler, heat the orange juice; add the marshmallows, and stir until dissolved; cool until practically set.
6. Fold in the whipped cream, and the drained fruit.
7. Spread over the cracker crumb crust.
8. Sprinkle with the reserved 2 Tbsp of cracker topping.
9. Refrigerate.
Title: Holly Christmas Cookies (Shaped Into Wreaths)
Ingredients:
- 1 large marshmallows
- 1/2 butter
- 1 1/2 vanilla extract
- 1 1/2
- 4 1/2
- 1
Instructions:
1. In a saucepan over low heat, melt together the marshmallows, butter, vanilla and food coloring.
2. Mix in the cornflakes cereal.
3. Drop by spoonfuls or shape into wreaths on wax paper (a lot of the other readers strongly suggest either the non-stick aluminum foil or parchment paper instead), and decorate with red hots. Make sure that you put the red hots on before they are set up.
4. Set aside, and allow to cool.
Title: Caramel Icing
Ingredients:
- 1 sugar
- 1 brown sugar
- 2/3 milk
- 3 flour
- 1 butter
- 1
Instructions:
1. Mix flour with sugar.
2. Add the remaining ingredients except for the butter.
3. Cook until almost the soft ball stage. (When dropping a little bit into a cup of cold water, it should not disperse - it should stay together, but it still doesn't form a ball).
4. Add 1 tablespoon butter after removing from cooking.
5. Leave mixture in the pan and cool in a sink of cold water (approximately 15 minutes).
6. Use electric mixer and beat until it loses it's glossiness.
7. Hurry and frost cake!
Title: Strawberry Rum Cake
Ingredients:
- 1 strawberry gelatin
- 1 rum
- 1/2 eggs
- 1/2 vanilla
- 4 strawberry
- 1 confectioners' sugar
- 1 rum
- 1 1/2
- 1/2
- 1/4
Instructions:
1. Mix cake mix, strawberry gelatin, rum, oil, eggs and vanilla together in a large bowl. Beat for 2 minutes at high speed; for 1 minute at low speed.
2. Pour into greased and floured 10" tube pan or Bundt pan.
3. Bake for 60 minutes at 350 degrees.
4. Cool in pan on cake rack for 20 minutes.
5. Glaze:
6. Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes. Prick cake with toothpick or tines of fork and slowly pour small amount of glaze on cake. Arrange strawberry halves on top of cake. Pour remaining glaze over strawberries and cake. Serve at once or refrigerate.
Title: Best Pineapple Cake.
Ingredients:
- 2 eggs
- 2 sugar
- 1 vanilla
- 2 flour
- 2 baking soda
- 1 walnuts
- 1 crushed pineapple
Instructions:
1. Mix all together, and pour into a greased 13x9 inch pan. bake at 350 for 30 - 35 minute
2. Frost with cream cheese icing.
Title: Vegan Spice Cake
Ingredients:
- 1 1/2 flour
- 1 white sugar
- 1 baking powder
- 1/2 salt
- 1 cinnamon
- 1/2 ginger
- 1/2 allspice
- 1/4 clove
- 1/2 raisins
- 1 white vinegar
- 1 vanilla extract
- 1/3 ginger ale
- 1
Instructions:
1. Combine flour, sugar, baking powder, salt and spices in a mixing bowl.
2. Add vinegar, vanilla, oil, and ginger ale to the dry ingredients - stirring until just mixed.
3. Fold in raisins.
4. Pour batter into a greased and floured 8x8 cake pan.
5. Bake at 350F for 30-40 minutes or until cake tester comes out clean.
Title: SHOULD BE SINFUL Triple Chocolate Fudge Cake
Ingredients:
- 1 chocolate pudding mix
- 2 milk
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare pudding with milk as directed on package.
3. Remove from heat and blend dry cake mix into hot pudding.
4. The mixture will be very thick and spongy.
5. Pour into greased and floured 9 x 13 inch pan.
6. Sprinkle with chocolate chips and nuts.
7. Bake for 30 to 35 minutes.
Title: Almond Biscotti
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 3/4 eggs
- 2 granulated sugar
- 3/4 butter
- 1/3 vanilla
- 2
- 1/2
- 1 1/2
- 1
Instructions:
1. Combine flour, baking powder and almonds.
2. In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract, and grated orange rind; stir into flour mixture until soft, sticky dough forms. Transfer to lightly floured surface; form a smooth ball.
3. Divide dough in half; roll each into 12 inch long log. Transfer to ungreased baking sheet.
4. Brush tops with egg white; bake in 350 degree oven for 20 minutes.
5. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board. Cut diagonally into 3/4 inch slices.
6. Stand cookies upright on baking sheet; bake for 20-25 minutes longer until golden. Transfer to rack and let cool. makes about 24 cookies.
7. I like to dip my finished biscotti into very good chocolate or white chocolate as a special treat.
8. Biscotti can be stored in airtight container for up to 2 weeks.
9. This was originally submitted to the Calgary Sun by Canadian Living Cooks Step by Step by Daphna Rabinovitch.
Title: Eric's Favorite Chocolate Chippers
Ingredients:
- 2/3 shortening
- 2/3 margarine
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 1 flour
- 3 baking soda
- 1 salt
- 1
- 2
Instructions:
1. In a mixing bowl beat the shortening, margarine, and the white and brown sugars together until light and fluffy.
2. Add the eggs, vanilla, and butter flavorings. Mix well.
3. Stir in flour, baking soda and salt until well combined.
4. Stir in chocolate chips.
5. Chill dough 1/2 hour.
6. Shape into walnut sized balls, and flatten slightly with a glass dipped in sugar.
7. Bake at 375 degrees for 8-10 minutes.
8. Enjoy with a large glass of milk!
Title: Lemon Rosemary Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 lemon zest
- 1/2 fresh rosemary
- 1 egg
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 3 sugar
- 1 lemon zest
Instructions:
1. In large bowl, beat butter, 1/2 cup sugar, 1 tablespoon lemon zest, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
2. Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Wrap and refrigerate about 2 hours or until firm.
3. Preheat oven to 375 degrees. Mix 3 tablespoons sugar and 1 teaspoon lemon zest. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
Title: Pumpkin Spice Cake
Ingredients:
- 1 eggs
- 2 water
- 1 canned pumpkin
- 2
- 0.75
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour 10-inch Bundt pan.
2. Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.
3. Bake 60 to70 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
4. Meanwhile, measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
5. Tint remaining frosting with red and yellow food coloring until frosting is desired orange color.
6. Frost cake with orange frosting. Place green frosted ice cream cone in center hole of cake for stem.
7. * If you have a piping bag you can put some of the green frosting into it and pipe on vines.
Title: Sock It to Me Cake
Ingredients:
- 18 1/4 brown sugar
- 2 ground cinnamon
- 2 pecans
- 1 eggs
- 4 sour cream
- 1 water
- 1/3 granulated sugar
- 1/4 powdered sugar
- 1/4 milk
- 1
Instructions:
1. Preheat oven to 375*. Grease and flour 10" tube pan.
2. to prepare STREUSEL FILLING:
3. combine 2 tbls cake mix, brown sugar and cinnamon in a medium bowl. Stir in pecans.set aside.
4. to prepare CAKE:
5. combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour 2/3rds of batter into pan.
6. Sprinkle with streusel filling.
7. Spread remaining cake mix over the streusel filling.
8. Bake at 375* for 45-55 minutes or till toothpick inserted in the center comes out clean.
9. Cool in pan 25 minutes
10. Invert onto serving plate.
11. Cool completely.
12. to prepare GLAZE:
13. combine powdered sugar and milk in small bowl.Stir until smooth.
14. Add more milk to thin glaze as needed.
15. Drizzle over cake.
Title: Sweet Bread Pudding
Ingredients:
- 1 milk
- 400 butter
- 1 eggs
- 8 sugar
- 4 vanilla essence
- 1 raisins
- 250 nutmeg
Instructions:
1. soak the bread, and drain well.
2. in a large bowl, mix all ingredients (except the nutmeg) together.
3. place in a well greased tin and sprinkle the nutmeg over.
4. bake in a moderate oven until you stick a knife in and it comes out clean, about 1/2 an hour.
5. eaten as a desert, cold or warm.
Title: Biscuit Balls
Ingredients:
- 2 sugar
- 1 cinnamon
- 2 1/3 Bisquick baking mix
- 2 sugar
- 3 butter
- 1/2 milk
Instructions:
1. Preheat oven to 450°.
2. Spray cookie sheet with cooking spray.
3. Mix 2 tbls sugar with the cinnamon in small bowl and set aside.
4. Mix remaining ingredients to a soft dough.
5. Drop dough by teaspoonfuls into cinnamon-sugar mixture.
6. Shape each into a ball; place on baking sheet.
7. Bake 8-10 minutes.
8. Serve warm.
Title: Black Raspberry Cobbler
Ingredients:
- 3 -4 black raspberries
- 1/4 sugar
- 1 cornstarch
- 6 butter
- 1 sugar
- 2 flour
- 1 salt
- 2 baking powder
- 1 milk
- 1 sugar
Instructions:
1. In a bowl combine the 1/4 cup sugar and cornstarch. Then mix in the berries. Place the berries in a 13 x 9 baking pan.
2. In another bowl cream butter and sugar. Add in flour, salt, baking powder, and milk.
3. Spoon the batter over top of the berries, using a spatula to smooth it out.
4. Sprinkle a little bit of sugar on top. Bake at 350 for 40-45 minutes.
Title: Norwegian Strawberries and Cream Cake Blotkake
Ingredients:
- 3/4 cake flour
- 1 baking powder
- 6 eggs
- 1 sugar
- 3 butter
- 2 cornstarch
- 2 half-and-half cream
- 1 1/2 sugar
- 1/4 vanilla extract
- 2 fresh strawberries
- 1/2 powdered sugar
- 1 vanilla
- 1 1/2
- 2
- 1
Instructions:
1. FOR THE CAKE; Blend flour with baking powder; set aside.
2. In large bowl, whip egg whites until fluffy; gradually add sugar, and beat until stiff and meringuelike.
3. In small bowl, beat egg yolks until frothy. Fold egg yolks and flour mixture into the egg whites gently.
4. Butter two 9 inch round cake pans and dust with flour. Divide batter between the pans.
5. Preheat oven to 350°F Bake layers 30 minutes or until centers spring back when touched with finger. Cool in pans. (Centers of cakes may sink slightly.).
6. To prepare the custard filling, in small saucepan, mix egg yolks, butter, cornstarch, half and half cream, and sugar. Cook, stirring, over medium heat until mixture is smooth and thick. Remove from heat, cover, and cool. Stir in vanilla.
7. To assemble the cake, cut layers horizontally into 2 layers each. Place bottom layer on cake plate and spread with half of the custard. Top with next layer. Spread with the strawberry or apricot jam. Reserve a few of the nicest strawberries for garnish on top of the cake. Slice the rest of the strawberries and place on top of jam layer. Top with a third layer of cake. Spread with remaining custard. Top with remaining layer of cake.
8. No more than 1 hour before serving, whip cream and flavor with the powdered sugar and vanilla. Pile whipped cream on top of the cake and garnish with the reserved strawberries.
9. The Great Scandinavian Baking Book.
Title: Lemon Crinkle Cookies
Ingredients:
- 1 egg
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Set aside.
2. In a large bowl, combine the cake mix, egg and thawed whipped topping. (Note: The batter will be thick and sticky.).
3. Using a tablespoon measure, form the dough into balls and roll in powdered sugar. Place 2-inches apart on the prepared pan.
4. Bake for 8-12 minutes or until the edges are golden brown. Allow to cool on the pan for 3 minutes before transferring the cookies to a wire rack to cool completely.
Title: Fruit Cocktail Squares
Ingredients:
- 28 graham crackers
- 1 butter
- 1 sweetened condensed milk
- 1 lemon juice
- 2
Instructions:
1. Mix graham cracker crumbs with butter. Press into an 8 x 8 pan and bake for 15 minutes @ 300°F.
2. Combine fruit cocktail, sweetened condensed milk, and lemon juice. Mix thoroughly.
3. Spread fruit cocktail mixture over graham wafer crust.
4. Bake @ 350F for 15 minutes (or until firm).
5. Cool and top with whipped cream (if desired).
Title: Strawberry Angel Cake
Ingredients:
- 4 strawberries
- 3/4 sugar
- 2 evaporated milk
- 1 cream cheese
- 1 triple sec
- 3 Grand Marnier
- 1
- 2
Instructions:
1. Combine the strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.
2. Cut the angel food cake into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur.
3. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with toasted almonds.
Title: Gourmet Double Chocolate Chunk Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1/4 vanilla
- 1/4 cocoa powder
- 1 1/2 flour
- 1/4 baking soda
- 1/4 salt
- 18
Instructions:
1. Preheat oven 375°F Cream butter, sugars, vanilla, and cocoa powder.
2. Stir in remaining ingredients and blend well.
3. Refrigerate 30 minutes Drop dough by rounded teaspoons onto ungreased cookie sheet about 2" apart.
4. Bake until cookies are set, 5-8 minutes Cool slightly and remove from pan.
5. When making large cookies, press down slightly on cookie dough to help cook more evenly.
6. Bake slightly longer, 8-10 minutes.