Double Chocolate Chip Cookies

What could be better than fresh, warm double chocolate chip cookies? How about fresh, warm double chocolate chip cookies with a glass of chocolate milk? This recipe is easy and quick, and you will be enjoying the cookies in no time. Even Cookie Monster wanted some.

Double Chocolate Chip Cookies
1 cup butter or hard margarine, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups mini milk chocolate kisses (or substitute milk or semi-sweet chocolate chips)
1/2 cup coarsely chopped nuts, optional

Preheat oven to 350◦F. In a large bowl beat butter, sugar, eggs and vanilla with an electric mixer on medium speed until light and fluffy. In a separate medium bowl, stir together flour, cocoa, baking soda, and salt. Add to butter mixture, beat until well blended. Stir in chocolate chips and nuts, if desired. Drop by tablespoons onto ungreased cookie sheet. Bake for 8 to 10 minutes or until just set. Cool slightly on baking sheet before removing to cool completely. 

The recipe comes from my big Hershey's Recipe Collection recipe binder. It called for mini milk chocolate kisses, but I substituted an equal amount of semi-sweet chocolate chips because I didn't think I had any mini kisses on hand (turns out I did, but oh well). The amount called for seems like a lot, but it just makes the cookies chock-full of chocolate! I didn't use nuts. I also didn't use an electric mixer, I just mixed the dough by hand, although it did get fairly stiff after adding the flour mixture. I also didn't drop the dough, but rolled it into 1-inch balls. This worked well because the dough was so stiff and not sticky at all. The cookies stay nice and soft, even after cooling. They are delicious!

West Side Publishing. "Hershey's Double Chocolate Mini Kisses Cookies." Recipe. Hershey's Classic Recipes, Lincolnwood Illinois: Publications International, Limited, 2009. 194.