Description
Enjoy the rich and indulgent Hershey’s Chocolate Chocolate Chip Cookies, featuring a double dose of chocolate from both cocoa powder and Hershey’s chocolate chips. These soft, chewy cookies are easy to make and perfect for chocolate lovers looking for a classic treat with a deep chocolate flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup Hershey’s Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter (2 sticks), softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Mix-ins
- 2 cups Hershey’s Special Dark or Semi-Sweet Chocolate Chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or lightly grease them to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, Hershey’s cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with granulated sugar, brown sugar, and vanilla extract until the mixture becomes light and creamy, about 2–3 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
- Mix Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips and Nuts: Fold in the Hershey’s chocolate chips and optional chopped nuts evenly throughout the cookie dough using a spatula.
- Scoop and Bake: Drop rounded teaspoons of cookie dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8–10 minutes or until the edges are set but centers still appear slightly soft, ensuring chewy texture. Avoid overbaking.
- Cool: Let the cookies cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
Notes
- If you prefer a nut-free version, simply omit the nuts without affecting the texture or flavor significantly.
- For softer cookies, bake closer to 8 minutes; for a slightly crispier edge, bake closer to 10 minutes.
- Using room temperature butter and eggs helps the ingredients combine better and results in a smoother dough.
- You can substitute semi-sweet chocolate chips for special dark chocolate chips for a slightly sweeter cookie.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
