Light, crispy, dark chocolately wafers. Rich and delicious. Would be great as sandwiches filled with raspberry cream.
Chocolate Chocolate Chocolate cookies
1 cup flour
1/3 c cocoa powder
1 1/2 C sugar
1 tsp baking soda
1/4 c butter
Cut to fine sandy crumbs and chill
in separate bowl mix
1 TBS vanilla
1/2 tsp dark spiced rum (optional)
1/2 tsp balsamic vinegar
Add to 'dry' mixture and stir.
add a bag of Ghiradelli big chcolate chips.
Drop at least three inches apart by small tsp full onto parchment paper lined cookie sheet.
Cookies will spread a LOT.
Bake in preheated 350 deg oven for 5-7 minutes.
Cookies are done when they flatten out and no longer look shiny.
Cool for a few minutes on the pan and cut any 'joins' where the cookies may have touched, then remove to cooling rack and bake the next batch. You will likely need new parchment paper for each batch or two.
Makes at least 4 dozen.