Amazing Hershey's Double Chocolate Chip Cookies
If you are an avid chocolate lover, you can't pass up these amazing Hershey's double chocolate chip cookies. They are sure to be a family favorite.
Servings: 54 cookies
Equipment
- Large mixing bowl
- Cookie sheets
- Parchment paper
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 2/3 cup Hershey's cocoa
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter 2 sticks, room temperature (or margarine)
- 2 eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1/2 cup coarsely chopped nuts optional
Instructions
- Preheat the Oven and Prepare the Cookie Sheets - Preheat the oven to 350 degrees Farenheit. Line your baking trays with parchment paper, or if you want, silicone mats.
- Combine the Cocoa Powder, Flour, Baking Powder and Salt - In a medium mixing bowl, whisk together the cocoa powder, flour, baking powder, and salt. Set the mixture aside.
- Cream the Butter and Sugar - In a large mixing bowl, cream together the butter and sugar until a smooth mixture forms. You can use an electric mixer or beat the mixture by hand using a whisk. It will be easier to cream the mixture with an electric mixer.
- Combine the Flour Mixture and Butter Mixture - Gradually combine the flour mixture into the butter mixture, beating well.
- Add Chocolate Chips and Chopped Nuts If Desired - Gently fold the chocolate chips into your chocolate cookie dough. If desired, fold in chopped nuts as well.
- Bake the Cookies - Drop cookie dough by rounded teaspoons onto your cookie trays. Bake in the oven for 8-10 minutes. Let the cookies cool on the cookie sheets for a few minutes before transferring to the wire rack to cool completely before serving.
Notes
Store these double chocolate chip cookies in an airtight container at room temperature. In addition, you can freeze these cookies as well for three to six months. Place them in an airtight Ziploc bag and when you are ready to serve them, let them thaw at room temperature for an hour or microwave them for 15-20 seconds.
For these double chocolate chip cookies, you can use milk, semi-sweet or dark chocolate chips. If desired, you can even use a mixture of all three types of chocolate chips. You can even try adding in some white chocolate chips as well.
If you are feeling adventurous, you can also add peanut butter chips or even caramel chips to the cookies. These will both add a lovely flavor to your cookies, making them unique and delicious.
For these cookies, it is best to use natural cocoa powder instead of dutch-process cocoa powder. Dutch-process cocoa powder is better for recipes that do not call for baking powder or baking soda. Since this recipe calls for baking soda, natural cocoa powder, such as Hershey's cocoa powder, is the way to go.
If you like nuts, this recipe tastes great with chopped walnuts or pecans. The nuts add a nice flavor and give the cookies a crunchy texture. However, if you are not a fan simply leave them out of this recipe.
These cookies taste amazing served fresh out of the oven with a glass of milk, while they are still warm. They also taste great when paired with chocolate or vanilla ice cream. You can even use them to make delicious ice cream sandwiches or break them up into chunks and blend them into a milkshake.
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