I recall when I was young the only time I’d see Dark Chocolate was in a bag of Hershey’s Miniatures. I would dig through the candy dish my mom would set out and eat them all. I would have shared if anyone asked, but I think I may have shoved them all in my mouth within seconds so there really was no time for sharing.
Nowadays there are so many dark chocolates available, I wouldn’t have to dig through a whole bag just to get a few. I sure am glad about that. Because I really LOVE dark chocolate. I recently found Hershey’s Special Dark Chocolate Cocoa. I knew I was going to make chocolate chocolate chip cookies with it and I’m so glad I did, these cookies are DELICIOUS!!!
The funny part about these cookies is that I didn’t use semisweet chocolate chips in them,which I normally would have. I used these really large milk chocolate chips that I found my local store. I wished they had the large chips in dark chocolate, but I figured I’d give them a try in these cookies and I’m glad I did, they were great!
¾ cup brown sugar
1 ¼ cup flour
¼ cup Special Dark Cocoa
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons vanilla
Bake at 375 degrees for 12 minutes. (cooking times vary by oven, I checked my cookies each minute after 10 minutes)
They were really delicious, rich and thick and almost brownie like. I didn’t want them to spread out to much, but I was hoping for smoother shape.
I decided to take out the Wilton cookie pop pan I had and try with these.
I didn’t want to add sticks to these cookies so, I covered the pan with Reynolds Release Foil. I pressed the foil in each area to be sure the cookies would have a uniform shape.
Once they were baked they had a nice smooth texture I was looking for on the top of the cookies. I will definetly be making these again and again, they were so good. There is only one left and I may just have hid it. I’ll share if anyone asks but I’m pretty sure that everyone thinks they are all gone