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. :)
Black and White Chocolate Chip Cookies & a Giveaway!Print
- 8 1/2 ounces cake flour 2 1/4 cups
- 8 1/2 ounces all purpose flour 2 cups
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Kosher salt
- 2 1/2 sticks unsalted butter room temperature
- 10 ounces light brown sugar 1 1/4 cups packed
- 8 ounces granulated sugar 1 cup, plus 3 tablespoons
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup Hershey's chocolate spread
- 1 bag Hershey's semisweet chocolate chips
- 1 bag Hershey's Special Dark chocolate chips
- Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
- In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined.
- Divide dough in half. Add Hershey's chocolate spread to one half, stirring in with a wooden spoon.
- Combine the two bags of chocolate chips and mix together. Stir half of the chip mixture into the chocolate dough, and the other half of the chip mixture into the regular dough.
- Refrigerate doughs for 30 minutes.
- When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper and scoop dough into balls using an ice cream scoop onto sheet. For black and white cookies, separate each dough scoop in half, put one chocolate half and one regular half together and roll gently in your hands. Place dough balls on parchment and flatten slightly. Bake 13-16 minutes.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
- Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
This is a sponsored post from Hershey’s Spreads and Amanda’s Cookin’