Ingredients
- 1 cup butter. softened
- 1½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/3 cup Hershey's Spreadable Chocolate
- 2 1/2 cups all purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 cups Dark chocolate chips reserve 1/2 cup for tops of cookies
- 1 1/2 cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies
- Optional: Hershey's Spreadable Chocolate for drizzling
Instructions
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Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
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Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
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Add in the eggs and Hershey's Spreadable Chocolate and mix until just combined.
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In another bowl, combine the flour, cocoa powder, baking soda, and salt.
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Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
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Stir in 1 cup of dark and 1 cup of milk chocolate chips.
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Cover dough and place in fridge for 30 minutes or so.
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Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the 1/2 cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
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Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
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When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
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If you want to add some extra chocolate 'oomph', melt some Hershey's Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
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Snip small hole in tip, squeeze and drizzle back and forth on cookies.
source:https://ift.tt/2H6TgxB
source https://toprecipesfood12.blogspot.com/2019/02/thick-n-fudgy-chocolate-explosion.html
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