This is a real recipe from my real aunt and they’re really good.  Sadly, the friendly cookie jar and milk-glass set depicted below does not belong to me.

Aunt Becky’s Dutch Chocolate Cookies of Real Consequence

2 cups sugar

4 squares unsweetened baking chocolate

1 stick of unsalted butter

2 tsp vanilla

1 tsp salt

2 cups flour

4 eggs

1 ½ tsp baking soda

Heat oven to 300 degrees. In large bowl whisk eggs by hand until frothy. Blend in sugar, salt, baking soda, and vanilla. In microwave safe bowl, heat butter and chocolate squares until completely melted. Pour in chocolate mixture slowly while whisking constantly. Blend thoroughly. Now switch to a sturdy wooden spoon. Add flour ½ cup at a time. Blend thoroughly. Add more flour (2 tbs at a time) if the batter is too loose. Batter should be firm and moist. (If you stick a spoon in the batter, it should be able to stand up by itself.)

Dollop generous mounds onto a lightly Pam-ed cookie sheet. Give them plenty of room to thrive. 6 max per cookie sheet. Bake for 15 min. (Baking time depends on oven. Cookies should have a lightly crisp surface that gives when gently prodded. If you dent it with your finger, it should stay dented, but your finger should not return covered in goo.) Transfer cookies to wire rack to cool. For chewy cookies, put in refrigerator after 5 min. After they have completely cooled, put them and keep them in a Ziploc bag. For crispy crunchy cookies, transfer to wire rack and leave out until cool. Store them in a cookie jar, not a baggie.