Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

JO'S CHOCOLATE INDULGENCE PAN COOKIES




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




2 sticks butter, melted
1½ cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
¼ cup unsweetened cocoa
1 teaspoon baking soda
1 (11.5) oz package of Ghirardelli 60% Cacao Bittersweet Chocolate Chips (do NOT substitute any other kind of chip!)


Recipe



Preheat oven to 350°, and spray a 9x13 baking pan with cooking spray.

In a large mixing bowl, mix together the flour, cocoa, baking soda, and sugar.

Melt the butter and allow to cool. Beat in the eggs, and vanilla. Mix into the flour/cocoa mixture.

Fold in Chocolate chips.

Pour into prepared pan, smoothing out with the back of a spatula, to make the dough even throughout. Bake at 350° for 35-40 minutes or just until a toothpick stuck in the middle, comes out clean. Allow to cool completely, before cutting.