CHOCOLATE ATTACK! It started when I opened the Symphony Bar after lunch on Saturday and it went downhill from there. I was dying for more chocolate when I came across this recipe. It was on the back of a bag of Hershey's Special Dark Chocolate Chips. Though it has always been Hershey's "Perfectly Chocolate" Chocolate Chip Cookies, there was a new twist to the name now that they used Special Dark Chocolate Chips.
Since there has been more emphasis on the darker chocolates, I have been making my favorite treats with the Ghiradelli 60% Cacao Bittersweet Chocolate Chips and the Hershey's Special Dark. I think it brings a richness that balances the sweetness of the cookie.
These cookies probably didn't photograph as well as some of my others, but they were incredible. They were chocolaty but not sickeningly sweet. You can taste the lightness in chocolate cookies when you use cocoa powder VS melted semi-sweet chocolate. If you have made the Mocha Walnuts and then try these, you will notice the difference.
Well, it curbed my chocolate attack until Sunday morning...when I ate them for breakfast.
1. Heat oven to 375°F.
2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies.
PAN RECIPE: Prepare batter as above. Spread batter evenly in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. for 20 to 22 minutes or until cookie begins to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 48 bars.