|Butter||8 Tablespoon, softened|
|Packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Beat the butter and sugar until the mixture is light and creamy.
Add the eggs, one at a time, beating well after each addition.
Sift together the cocoa, flour, baking soda and salt and fold into the butter mixture.
Stir in the vanilla and fold in the nuts.
Chill the mixture for 1 hour.
Heat the oven to 350 degrees.
Lightly butter 2 cookie sheets.
Drop the batter onto the baking sheets in teaspoon-fuls, 1 1/2 inches apart, and bake for 10 minutes.
Remove the cookies from the sheets while they are still warm and cool them on wire racks.
Bake the remaining batter in the same way.