Hershey's Doubly Chocolate Cookies

Barb Wandrey Recipe

By Barb Wandrey BWandrey

I will post this recipe as it was originally created. At the end, I will put my substitutions. This is an all around great chocolate cookie. Customize it to your liking.


Recipe Rating:
 1 Rating
Serves:
Makes approximately 4 1/2 dozen

Ingredients

1 c
margarine
1 1/2 c
granulated sugar
2
eggs
2 tsp
vanilla extract
2 c
flour
2/3 c
hershey cocoa
3/4 tsp
baking soda
1/4 tsp
salt
2 c
chocolate chips
1/2 c
chopped nuts

Directions Step-By-Step

1
In mixing bowl, beat margarine, sugar, eggs and vanilla until fluffy.
2
Add flour, cocoa, baking soda and salt.
3
Stir in chocolate chips and nuts
4
Drop onto ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes.
5
SUBSTITUTIONS:
Very rarely do I make this recipe as is. I usually omit the nuts and use some kind of mint chip. Andeas, Hershey dark chocolate mint, Andeas Pepermint stick chips or white chips

About this Recipe

Course/Dish: Cookies, Chocolate
  • Comments

  • 1-5 of 5
  • user
    Catherine Thompson Floyd Catherine5414 - Jun 26, 2012
    these look delicious! Are they soft, chewey,or a cookie that you would want to dunk in milk or coffee?
  • user
    Barb Wandrey BWandrey - Jun 27, 2012
    These cookies tend towards the soft and chewey side. Thank you for your comment.
  • user
    Mary Keesbury Mary_Keesbury - Jul 4, 2012
    How much is 2 cans of flour???? Two cups?????
  • user
    Barb Wandrey BWandrey - Jul 5, 2012
    Yes, Mary, two cups. I have corrected the error. Thank you for bringing it to my attention.
  • user
    Paula Duarte Cookiediva - Jul 16, 2012
    I am always on the lookout for a good chocolate cookie as a change from the usual cookie jar faves so I will try this soon. Great idea on the addition of the Andes product items, the peppermint chips would be great for Christmas, making the recipe so seasonal. Peanut butter chips would also be great in this and I always like the addition of Heath toffee bits to many of my recipes - "ups" the yum factor.