Soft Chocolate Cookies

I found this recipe online here, and they are just as tasty and will disappear as fast as the reviewers claim.  If I cooked them for the recommended ten minutes, when they cooled they were soft and my oldest daughter preferred them that way.  If you change the cook time to four minutes longer they cool to a crisp cookie, and that is the way Bloodhound preferred them.  This is just a wonderful cookie and I will be adapting it in the days to come.  If I am successful I'll post the recipe here.  Enjoy!

Soft Chocolate Cookies

1 cup butter or margarine, softened

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup baking cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

confectioners' sugar

Cream butter and sugar in a mixer, until fluffy.  Add eggs one at a time and mix thoroughly after each.  Add vanilla.  In another bowl combine flour, cocoa, soda and salt.  Incorporate into mixer bowl gradually.  Beat until fluffy.  To make perfectly round and soft edged cookies refrigerate the dough for at least and hour and then shape into marble sized balls.  To bake immediately, drop by teaspoonful onto ungreased cookie sheets.  No matter your method, bake at 350F for 8-10 minutes for soft cookies, and 12-14 minutes for crisp cookies.

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