Ingredients

• 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

Directions

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; place dough in the freezer for 2 hours; place frozen cookie dough onto parchment lined baking sheet and bake at 350F for 12-18 minutes
8. Let cool 2 minutes