I adapted this recipe from my favorite chocolate chip cookie recipe. I don’t like to use shortening in baking, but you can substitute shortening for half the butter if you want.
sugar for the tops
In a mixing bowl, beat the butter, sugars, and baking soda together. Beat in the eggs and vanilla. Stir in flour and cocoa.
Drop by rounded teaspoons (I use a cookie scoop) onto ungreased cookie sheet. Using the back of a spoon dipped in sugar, flatten the cookies slightly. (Like peanut butter cookies, only with a spoon). I like to sprinkle a little extra sugar on top as well.
Bake at 375 for 8 minutes. Cool on wire rack.
You can stir in chocolate chips, or any other kind of chips to these cookies. You can also add nuts if you want.
These cookies freeze well. I never seem to have enough freezer containers, so I freeze cookies on a paper plate in a freezer bag.