The Most Fool-Proof Chocolate Cookies Ever!

• 5-1/3 ounces, weight Softened, Unsalted Butter
• 1/2 pounds, 1-3/4 ounces, weight Granulated Sugar
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 3/4 pounds, 3/8 ounces, weight All-purpose Flour
• 1-7/8 ounces, weight Cocoa Powder
• 1-1/2 Tablespoon Baking Powder
• 1/4 cups Milk Plus A Dash Or Two Extra If Needed
• 1 cup Semisweet Chocolate Chips (optional)

1. Preheat oven to 350 F.
2. Cream the butter in a large mixing bowl until the butter is fluffy. Then add the sugar and mix until combined. Crack in both eggs and cream once again, then stir in the vanilla. I usually substitute vanilla with orange extract to play with the flavors! Set aside.
3. Put the flour into a medium sized bowl. Sift the cocoa powder and baking powder into the unsifted flour. Stir together to evenly combine the mixture.
4. Dump the dry ingredients into the butter mixture and mix with a wooden spoon. Do your best to combine it evenly. Just know that the dough will be impossibly stiff, and there will be bits of uncombined dry mixture. Please do not use a hand or stand mixer.
5. Stir in the 1/4 cup of milk. It will soften the mixture. The dough should have the consistency of soft play dough. If it doesn't, add a splash more milk. (I usually have to do that.)
6. Stir in the chocolate chips. Place the mixture in the fridge for an hour.
7. After an hour, take tablespoon sized wads of dough and roll them in your hands to make fat, squat barrels. Place them on lightly greased pans about two inches apart. After every few cookies, you might want to rub butter on your hands so that the dough does not sick. In the end you might notice your dough is getting a little gooey-this is because it has warmed. Do not worry, just butter your hands and continue, scraping the chocolate dough off your hands before continuing.
8. Bake for about fourteen minutes at 350 F, or until the cookies have lost their 'melty' shine, look firm and have very slight, faint 'crinkles'. It is preferable to depend on visual clues rather than time because some ovens run hotter than others.
9. Let the cookies cool on pans, and then with a broad spatula place them in containers.
10. Makes about sixty tablespoon sized cookies. Serve with ice cream if desired. But these are great on their own. Enjoy!
11. Notes:
12. - he dough will have to be chilled for an hour, not mentioned in the preparation time.
13. - Substituting vanilla for other flavorings is awesome.

butter, sugar, eggs, vanilla, ube, cocoa, baking powder, ubc, chocolate chips

Taken from tastykitchen.com/recipes/desserts/the-most-fool-proof-chocolate-cookies-ever/ (may not work)