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Dark Chocolate Chip Cookies
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Prep Time:
40 minutes
Total Time:
2 hours 20 minutes
Indulgent dark chocolate cookies with layers of rich 60% cacao chips and Hershey's™ Special Dark™ cocoa powder. Coated in sugar for extra sweetness. Perfect with a glass of cold milk for the ultimate chocolate fix.
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1/4 cup Hershey’s™ Special Dark™ cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, cut into pieces
  • 2 1/2 cups 60% cacao bittersweet dark chocolate chips (from two 10-oz bags)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
Instructions:
  • Preheat your oven to 350°F. Combine flour, cocoa, baking powder, and salt in a small bowl, then set aside.
  • In a 2-quart saucepan, melt butter and 1 cup of chocolate chips over low heat, stirring occasionally. Take off the heat and mix in 1 cup of sugar. Transfer to a large bowl. Stir in eggs one at a time until combined. Add vanilla. Mix in the flour mixture until fully blended. Fold in the remaining chocolate chips. Cover and chill in the fridge for 30 minutes.
  • Form the dough into 50 balls that are 1 1/4 inches in size. If the dough is sticky, lightly butter your hands while shaping the balls. In a small bowl, put the remaining 1/2 cup of sugar and coat the balls by rolling them in the sugar. Arrange the balls on ungreased cookie sheets, keeping them 2 inches apart, and gently flatten them. Any excess sugar can be discarded after coating the balls.
  • Bake for 10 to 12 minutes until edges are set. Let cool for 2 minutes, then transfer to a cooling rack. Allow to cool completely, about 20 minutes, before storing in an airtight container.

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