2 cups all-purpose flour
2/3 cup Hershey's Cocoa
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 large eggs
1 tablespoon vanilla extract
12 ounces semi-sweet mini chocolate chips
Preheat oven to 350°F.
Prepare 2 cookie sheets by lining them with parchment paper or silpat mats.
In a large bowl combine flour, cocoa, baking soda and salt. Whisk to combine (make sure there are no lumps).
In the bowl of a stand mixer or with an electric mixer, beat butter, sugar, eggs and vanilla until fluffy. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by tablespoon scoop onto prepared cookie sheet.
Bake for 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet and place on cooling and allow cookies to cool completely.
Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
