Today is my birthday, and what better way to celebrate with all of you, than a recipe for a fantastically delicious and decadent cookie!  I made these for Carroll Cafe last week, and I was super impressed by them.  They’re really more like a brownie than a cookie.  They’re rich, soft on the inside, and crisp on the outside.  You simply must have a tall glass of milk when you eat one of these!  And I have a feeling that if you make these for Santa, you’ll definitely make it on his “nice” list.  So add these to your cookie to-make list, everyone will thank you!

Midnight Chocolate Cookies

Makes about 3 dozen jumbo cookies

Adapted from Big Flavors Tiny Kitchen

• 4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter, melted
• 1 1/2 cups cocoa powder (I used Hershey’s Special Dark cocoa powder)
• 3 cups granulated sugar
• 2 tsp vanilla extract
• 1 1/3 cup buttermilk
• 2 cups mini semisweet chocolate chips

Preheat oven to 350°F.  Line a baking sheet with parchment paper, or grease with cooking spray.

In a medium bowl, sift (or whisk) together the flour, baking soda, and salt.

In a separate large bowl, whisk together warm, melted butter and cocoa powder until smooth.  Whisk in the sugar, vanilla extract and buttermilk.

Gradually add the flour mixture, stirring just until there are no more white streaks.  Fold in the chocolate chips.  Then use a cookie scoop to portion the cookies out on a tray, leaving enough space for the cookies to expand.

Make for 9-11 minutes, or until the cookies are set.  They’ll look cracked on top.  Cool for 2-3 minutes on the baking sheet, then move to a wire rack to cool completely.