It would be wrong for me to take credit for these delectable morsels.

I first saw the recipe in The Best Of Bridge Cookbook.  They were a hit and I memorized the recipe easily.  Over the years, it has changed slightly from one batch to another.

This is one for the recipe boxes

1 cup butter at room temperature

1 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp. vanilla

1/3 cup cocoa

1 tsp. baking soda

2 cups flour

1 cup Bitter Sweet chocolate chips

2 cookie sheets lined with parchment paper

place butter in bowl of mixer and give it a quick mix.  Add sugar and give it another quick mix until blended.  Add egg and vanilla. Quick blend.  Add cocoa, baking soda, flour, chocolate chips and begin mix on low.  (This is important if you want to keep the flour mixture in the bowl and not all over your kitchen)

Mix until well blended.  About 30 seconds.

Drop from TBLSP. onto parchment paper.

Bake for 10 minutes at 350

Melt in your mouth deliciousness to be enjoyed with either a glass of milk or a cup of coffee

*TIP  As I have mentioned in other cookie recipes, I make my cookie batter and fill a cookie sheet with cookie balls.  Cover with a grocery bag and place in freezer for 1 hour.  Remove balls from freezer and place in ziploc bag.  Freeze.  Bake as many and as often as you require.  Fresh cookies are only a freezer bag away.