Chocolate Chocolate Chip Cookies

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Mexican vanilla is a strong vanilla available in many stores. Regular vanilla extract can be substituted by adding an extra 1/2 teaspoon.

Difficulty: Easy

Hands-on: 15 minutesTotal: 55 minutes

Makes: 48 cookies

Ingredients

  • 1 cup unsalted butter
  • 1 cup butter-flavored shortening
  • 1½ cups granulated sugar
  • 1½ cups brown sugar
  • 4 large eggs, room temperature
  • 1½ Tbsp. Mexican vanilla extract
  • 4 cups all-purpose flour
  • ⅔ cup Hershey’s Special Dark cocoa
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup bittersweet chocolate chips
  • 1½ cups chopped pecans

Directions

  • Preheat oven to 350°F.
  • Cream together butter, shortening, and sugars until light and fluffy. Add eggs and vanilla; beat well.
  • Mix dry ingredients; add to butter mixture. Fold in chocolate chips and nuts. Chill 30 minutes.
  • Drop by teaspoonfuls onto baking sheets. Bake 8–10 minutes. Allow to cool slightly before removing from pan.

Recipe Information

Makes: 48 cookies

Ingredients

  • 1 cup unsalted butter
  • 1 cup butter-flavored shortening
  • 1½ cups granulated sugar
  • 1½ cups brown sugar
  • 4 large eggs, room temperature
  • 1½ Tbsp. Mexican vanilla extract
  • 4 cups all-purpose flour
  • ⅔ cup Hershey’s Special Dark cocoa
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup bittersweet chocolate chips
  • 1½ cups chopped pecans

Directions

  • Preheat oven to 350°F.
  • Cream together butter, shortening, and sugars until light and fluffy. Add eggs and vanilla; beat well.
  • Mix dry ingredients; add to butter mixture. Fold in chocolate chips and nuts. Chill 30 minutes.
  • Drop by teaspoonfuls onto baking sheets. Bake 8–10 minutes. Allow to cool slightly before removing from pan.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat14g
Saturated Fat5g
Cholesterol25mg
Sodium125mg
Total Carbohydrate25g
Dietary Fiber2g
Sugars15g
Protein3g