Chocolate chip cookies are a favorite in this house, much like they are in many other households. I’ve made double chocolate chip cookies before and they always go over well, but just adding unsweetened cocoa never really seemed chocolatey enough. Well, I believe I’ve found the answer to that dilemma!
I decided to try adding a little bit of the new Hershey’s chocolate spread to my cookie dough. The results? Amazing! Total chocolatiness (I know, not really a word, but worthy of being made up) that honestly I haven’t experienced from adding dry cocoa. This is my new chocolate chocolate chip cookie.
I made some regular cookies, some half and half that I’ve dubbed black and whites, and some completely chocolate. Next time, I’ll just make the entire batch chocolate!
I used a combination of Hershey’s Special Dark chips and their semisweet chips. My kids like the semisweet and I prefer the dark, so we get a happy medium when combining the two.
These cookies are jumbo sized. So if you prefer to make them smaller, just scoop them out as you normally would and reduce the baking time to 8-11 minutes instead.
After you’ve mixed up the cookie dough but before you’ve added the chips, divide it in half. Add 1/4 cup Hershey’s chocolate spread to one half of the dough.
Stir it in with a wooden spoon.
Next add the chocolate chips to each half of the dough. You can bake them individually (chocolate or regular) or combine them to make black and white. Simply scoop out enough for a full cookie from both dough. Break in half, put together, roll them gently to combine and put them on the baking sheet.
I’ll be making these again and again. They disappeared from the plate quickly so it’s time to make another batch. :)
This is a sponsored post from Hershey’s Spreads and Amanda’s Cookin’