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!
