Preheat the oven to 375 Degrees.
1-¾ cups flour (I use high altitude Hungarian flour – Safeway in Woodland Park)
1/3 cup Hershey’s Special Dark Cocoa (Dutch processed)
1/2 teaspoon baking soda
1/2 cup salted butter (1 stick), room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces (1/2 bag) Hershey’s Special Dark Chocolate chips
Whisk the flour, cocoa, baking soda together in a medium bowl, and set aside.
In a large bowl, cream the butter and sugars with a hand held electric mixer or a standing mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the dark chocolate chips.
The batter will be sticky and thick.
To form the cookies, scoop teaspoons of the dough and place about 2 inches apart on the baking sheets.
Bake about 12 to 14 minutes. Transfer cookies to a rack to cool.
Totally eat them!
8 responses so far ↓
maleesha // January 27, 2007 at 7:23 pm
This may not have been the best recipe to photograph. That kind of looks like a bowl of poo.
pikespeakdenise // January 29, 2007 at 10:04 pm
I, too, use the Hungarian flour.
cherikooka // January 30, 2007 at 10:10 am
Ha! you said poop!
Netheus // June 6, 2008 at 10:08 am
I’m going to try your recipe, but I’m only at 7,000 ft. I will let you know in about an hour if it worked.
(Manitou)
Netheus // June 6, 2008 at 1:05 pm
Right, so I tried cooking them with Soy Flour because of a dietary restriction my husband has.
They didn’t smell like cookies at any point in the process, they smelled like soy.
They are spongy and just not the right color.
They have a roasted soy nut after taste. I think I’m going to get the 11 year old neighbor kid/ trash compactor to eat the rest of them…
I hate gluten free malarky…
cherikooka // June 25, 2008 at 10:42 am
Yeah, soy might not be so great with this recipe.
bakersfriend // April 5, 2009 at 2:53 pm
FYI, the “High Altitude” Hungarian flour isn’t made for use at high altitude…it’s just grown at high altitude. It gives the same results as ordinary flour.
cherikooka // April 19, 2009 at 9:26 pm
Yeah, I know about the High Altitude Hungarian Flour. I like it because of it’s texture. It has nice packaging too.