Recipes · Uncategorized

Thick & Chewy Double Chocolate Chip Cookies

  • 1 cup Butter, softened
  • ½ cup Shortening
  • 1 ½ cup Dark Brown Sugar
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 4 teaspoons Vanilla Extract
  • 4 cups All-Purpose Flour
  • ¾ cup Hershey’s Special Dark Cocoa
  • 2 tablespoons Cornstarch
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 cups Semi-Sweet Chocolate Chips
  • Optional: 2 tablespoons Expresso Powder
  1. Mix butter, shortening and sugar until light and fluffy
  2. Add egg and vanilla; mix until well combined
  3. Combine flour, cocoa, cornstarch, baking soda, and salt; mix together
  4. Mix dry ingredients slowly into wet ingredients and blend well
  5. If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together; the dough should not be sticky
  6. Add in chocolate chips and stir until evenly distributed
  7. Using ¼ measuring cup, scoop out dough and form into a ball; continue until all dough is balled; approximately 24 cookies
  8. Place dough in the freezer for 2 hours
  9. Place frozen cookie dough onto parchment lined baking sheet and bake at 350F for 12-18 minutes
  10. Let cool 2 minutes


Here are some baking essentials for your kitchen!


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