Chocolate Chocolate Chip Cookies

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!

Chocolate Chocolate Chip Cookie Recipe printable

½ cup butter
¾ cup brown sugar
1 egg
1 ¼ cup flour
¼ cup Special Dark Cocoa
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons vanilla
1 cup large milk chocolate chips
Mix butter and sugar together until creamy then add egg and mix thoroughly. Add flour, cocoa, baking powder and salt along with vanilla mix until all ingredients are incorporated. Stir in chocolate chips.
Drop by two tablespoon size or mold and flatten three tablespoons of dough for a smoother cookie.
Bake at 375 degrees for 12 minutes. (cooking times vary by oven, I checked my cookies each minute after 10 minutes)
Makes about 12 large 3 tablespoon size cookies.

 

I dropped 2 tablespoons of dough onto the cookie sheets and bake the cookies at 375° for 12 minutes. I was surprised they didn’t spread out as much as I thought they would.

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.

I pressed 3 tablespoons of dough into each area.

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 :)

I may need a bigger glass of milk!

 

 

 

 

 

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11 Comments

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Comments

  1. 1

    They look wonderful and I love baking with the extra dark cocoa powder, too.

    And a whoopie pie pan for cookies…I HAVE to pick one up b/c I’ve been meaning to try that as Ive seen so many ppl do it with great results.

  2. 2

    These look so yummy! I love the baking pan idea :)

  3. 3

    love all the chocolate that’s involved here ;)

  4. 4

    You can never have enough chocolate! These look so rich and wonderful.

  5. 5

    I actually dig the big thick ones, those look really fudgy!

  6. 6

    You’ve got some serious chocolate going on here, and I love it!

  7. 7

    Those are some amazing chocolate cookies!!! I would hide the last one too:-)

  8. 8

    Those look like some yummy cookies. Bring on the chocolate!

  9. 9

    These look like the perfect dose of daily chocolate!

  10. 10

    I did / would do the same thing. Love the cookies – and dark chocolate (I still hide it from the hubs… but he likes milk better anyway)

  11. 11

    These look yum! You can never have enough chocolate!

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