Chocolate Chocolate Chip Cookies

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

Makes: 48 cookiesHands-on: 15 minutesTotal: 55 minutesDifficulty: Easy


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.