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
2 eggs
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
I’m posting this comment on behalf of Sam. Rather than post it, I am copying and pasting it. Not sure if Sam is a real person — no email. But Sam, if this happened to you, read my advice below.
FROM SAM:
“I just tried these.
They were absolutely disgusting!
I don’t get it as I’ve tried other recipes of yours and loved them.
These were so gross.
They’d burn within those 7 minutes so each batch was checked often and they’d still burn.
They tasted so bitter too.
I put in 2 cups of chocolate chipsand that didn’t help the cause.”
Sam, I’m sorry the cookies didn’t work. I have baking disasters too and they are no fun. As for this one, it sounds like maybe your oven is running a little hot. If you want to troubleshoot, shoot me an email. All I got was your comment and I can’t email you back to trouble-shoot.
how would i cook those cookies in only a microwave oven?
Speaking of chocolate and wasabi, have you ever tasted Vosges chocolate bars? (www.vosges.com) My favorite one has dark chocolate, wasabi, and sesame. Yum!
what type of chili pepper would you use, ground ancho? About 1/8 tsp?I am going to make them again tomorrow and split the batter in half. To one half I will add the chili powder and to the other half I will add some espresso cream.
Enjoyed the little burst of Cookie Madness foot traffic, fyi. tanks! xo
Carole, I am sorry. I left out a few of the last ingredients when I copied it from allrecipe. Hopefully, you looked at the link. I corrected it.
Anna,I looked over the recipe and it doesn’t list the chocolate chips. What quantity did you use?
These ones look good! As to the wasabi/chocolate combo, maybe you need to change the texture. I’m thinking along the lines of a truffle center, creme pie, or a naniamo bar- you know, the gooey soft chocolate- versus the baked dough texture. I can’t totally wrap my brain around that combination, but I have had some great chocolate concoctions with chili powder in it. That can’t be too far off.
Carole, I hope you start a blog so you can show off your photoshop skills. Also, good luck transporting the cookies. You’ll need something kind of flat to carry them in because they are soft.Ellie, I think I am slowly making my way to 1,000 pounds. It’s really hard having all the cookies around some days, which is why I try giving them away or eating small amounts, but I think I am slowly gaining weight.
Wow, these do look good. Now here’s a question I can’t help but ask. How can you bake as much as you do and not weigh 1,000 lbs?? Great recipes, though! I check this site weekly, if not daily, and always come away inspired to bake. Congrats on your latest win. Ellie
This one gets made tomorrow. I’ll take them as a treat to my Photoshop class.When I see your recipes, I’ll never get out of the kitchen
Hi Gigi,I used Hershey Dark Chips.Mine seemed too soft to be dipped in white chocolate. I suppose it *could* be done, but with some difficulty. It might be better to just put white chocolate chunks in the actual batter. Then again, I only baked mine for 7 minutes, which is why they were soft and fudgy.
mmmm…these look really good. What kind of chocolate chips did you use? I wonder what would happen if you left out the chips and nuts and instead dipped half of each cookie in melted white chocolate for an updated “black and white” cookie. I might have to give that a twirl.