This kinda sucked. Not as firm as it looked in the picture, and it didn’t really taste like cookie dough until I just about tripled the amount of sugar.
Preheat oven to 350 degrees.
1 cup sugar
1/4 cup sour cream
1/2 t. vanilla
1 egg in a mixing bowl. Mix.
1 cup flour
2 tbsp cocoa
1/4 tsp salt
1/2 tsp baking soda
Mix in a separate bowl. Combine two mixtures.
Measure 1/2 cup water in a liquid measuring cup. Heat 30 seconds on high. Add to the cup 1/4 cup oil. Then add 4 tbsp of butter. Stir and let sit till melted. The mix should be hot, if not cover it and heat it a bit in the microwave.
It will be a thin batter. Pour into an 8 x 8 pan, bake about 15 minutes.
Make sure to get buttermilk! Makes 3 layers. Use less sugar in the frosting!! Recipe is too sweet as is (start from ~3 cups to taste)
This was good and really moist. Used regular sized chocolate chips. Required 2 average sized bananas.
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup packed light brown sugar
1 tsp. vanilla
2 1/2ish cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup cocoa (if you want chocolate cookies)
1/2 cup nuts (optional)
1 cup chocolate chips
Preheat oven to 350 degrees. Beat butter until soft. Add sugar and brown sugar till the color changes to light brown. Add the eggs and the vanilla. Beat well in between each. In a separate bow stir together flour, cocoa, baking soda, and salt. Gradually add this to the butter mixture. Mix in the chocolate chips and nuts. Drop rounded balls of dough onto an ungreased cookie sheet. Bake for 9-10 minutes until still a little soft in the middle, let stand 30 seconds to a minute to set up.
I use a total of 2 and 1/2 cups of flour, omitting cocoa, for regular chocolate chip cookies.