Dark Chocolate Chip Cookies Recipe

Name: Dark Chocolate Chip Cookies
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Yield: 50 servings
Ingredients: 1 1/4 cups Gold Medal™ all-purpose flour; 1/4 cup Hershey’s™ Special Dark™ cocoa; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup butter, cut into pieces; 2 1/2 cups 60% cacao bittersweet dark chocolate chips (from two 10-oz bags); 1 1/2 cups sugar; 2 eggs; 1 teaspoon vanilla

Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup Hershey’s™ Special Dark™ cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
2 1/2 cups 60% cacao bittersweet dark chocolate chips (from two 10-oz bags)
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

PREP TIME 40m	COOK TIME 1h40m	TOTAL TIME 2h20m
YIELD 50 servings

Instructions

Heat oven to 350°F.
In small bowl, mix flour, cocoa, baking powder and salt; set aside.
In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted.
Remove from heat; stir in 1 cup of the sugar.
Pour into large bowl.
Beat in eggs with spoon one at a time until blended.
Beat in vanilla.
Stir in flour mixture until well blended.
Stir in remaining chocolate chips.
Cover and refrigerate 30 minutes.
Shape dough into 50 (1 1/4 -inch) balls.
Lightly butter hands if dough is sticky when shaping into balls.
In small bowl, place remaining 1/2 cup sugar.
Roll balls in sugar.
Place 2 inches apart on ungreased cookie sheets; flatten slightly.
Discard sugar after rolling balls.
Bake 10 to 12 minutes or until edges are set.
Cool 2 minutes; remove from cookie sheets to cooling rack.
Cool completely, at least 20 minutes.
Store covered in airtight container.