My in-laws invited our whole broad over their house a few weekends ago for dinner (bless their souls) and served authentic Cuban food. Since that's what Chris' mom makes every Sunday for lunch, it was nice for my family to be able to experience it for themselves. The meal was delicious and the company was even better, so it turned out to be a wonderful evening.
I made some Key Lime Pie Bars at the request of Chris' dad, but I knew my chocolate-loving niece would be heartbroken if there was no chocolate in the dessert line. About an hour before we were supposed to leave for their house, I quickly whipped up these cookies for her to munch on. They were bite-size and perfectly soft, but still somehow had a little bite to them. The double chocolate really wowed her, so it's no surprise these will be a part of my "go-to chocolate dessert" list. They are perfect for the holiday season as well. Enjoy!
- 1/2 cup packed brown sugar
- 1/4 cup butter or margarine, softened
- 1/2 tsp. vanilla
- 1 egg white
- 1/2 cup all-purpose flour
- 3 tbsp. unsweetened baking cocoa
- 1/2 tsp. baking soda
- Dash salt
- 1/2 cup semisweet chocolate chips
Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.