Double Chocolate Chewies
- 3/4 c. butter, softened
- 1 1/2 c. sugar
- 2 large eggs
- 1 c. flour
- 3/4 c. Hershey’s cocoa
- 1 tsp. baking powder
- 1- 12 oz. pkg. semi-sweet chocolate chips
- 1 c. chopped nuts
- 1 tsp. vanilla
Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs til well combined, then add flour, cocoa and baking powder until well blended. Stir in chocolate chips and nuts. Drop tablespoonfuls onto ungreased baking sheets.
Bake at 350 degrees for 8-10 minutes. Cool on baking sheets for 1-2 minutes before removing to a wire rack to cool completely.
NOTE: You can make this by hand in a large bowl with a wooden spoon. I have doubled this recipe and it makes it extremely difficult to mix (by hand and in a stand mixer). If you want to make a double batch, just take the time to make it twice. Believe me, you’ll thank me.
Makes about 2-3 dozen depending on size.
For Ice Cream Sandwiches: Lay out cookies on a plate or cookie sheet (one that’ll fit in your freezer). Match up cookies by size and turn one cookie upside down and leave the other right side up. Using a small ice cream scoop or melon baller, scoop slightly softened ice cream of your choice and place on upside down cookie. Gently press it’s cookie partner on top. Freeze immediately. When they’re completely frozen, wrap in waxed paper and refreeze til you’re ready to eat them.
