I wasn’t feeling very creative today, so I just searched allrecipes.com for a chocolate cookie with a bunch of stars. For the cocoa, I used Hershey’s Dark, which is why these are so very black. They’re soft, super-chocolaty and would probably taste great with wasabi if I knew how to combine chocolate and wasabi. I’m still slightly miffed that I couldn’t make that flavor combo work. Oh well.
These were delicious as is, but they’re dark and rich enough to accommodate a pinch of chili pepper or cinnamon if you want to call them Aztec.
Hershey’s Deep Dark Chocolate Cookies
3/4 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup HERSHEY®’S Cocoa or HERSHEY®’S Dutch Processed Cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup HERSHEY®’S Semi-Sweet Chocolate Chips
1/2 cup chopped walnuts
Heat oven to 375 Degrees F
In large bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of electric mixer about 2 minutes or until creamy. Add eggs; beat well.
Stir together flour, cocoa, baking soda, baking powder and salt; gradually add to butter mixture, beating just until blended. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto ungreased cookie sheet.
Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
Makes about 30 cookies