It is the best feeling in the world for a baker (at least for a lazy one, like me) to dream about attempting a recipe and having all the ingredients on hand. Since a couple of weeks, I had been wanting to bake cookies, but I just couldn’t find the time or the perfect recipe. Finally, I stumbled upon Hershey’s website and discovered HERSHEY’S Doubly Chocolate Cookies.
I am so pleased with this recipe, because 1) it is insanely easy to make these, and 2) it made me understand why everybody craves for cookie dough. I must have eaten the dough for about 4 cookies straight from the bowl.
RECIPE [Print this]
2 cups all-purpose flour
2/3 cup cocoa powder
¾ tsp baking soda
1 cup butter, softened [I used salted, so I skipped the ¼ tsp salt]
1½ cups powdered sugar
2 tsp vanilla extract
2 cups chocolate chips
Preheat the oven in convection mode to 150°C (300°F).
I did not have a cookie sheet and I’d come across this brilliant idea on the Internet to turn a cake tin upside down and use the surface as a substitute. It worked wonderfully well.
In a mixing bowl, sift together flour, cocoa powder, and baking soda. In another mixing bowl, beat butter and sugar. Add the eggs one at a time, and then mix in vanilla until fluffy. It was quite a physical exercise, but I absolutely loved it!
Gradually add the flour mixture, beating well. Stir in the chocolate chips.
I had to bake in 6 batches as I could only place 6 or 7 cookies at a time. When the first batch was out of the oven, I kept pondering if I should add more chocolate chips. I added a handful and put in the second batch to bake.
While staring at the oven and with the bag of chocolate chips in my hand, I still kept thinking if I should add more. 3–4 minutes later, I forgot about it, and started gobbling up the chips like popcorn. Thankfully, I didn’t finish them.
And yes, I did add some more in the bowl. You can never have enough chocolate, can you?