Hershey’s Double Chocolate Cookies

My dad surprised me with a cookbook several months ago and I’ve been putting it to good use since. Hershey’s Recipe Collection is a must-have for chocolate lovers. With 500 pages of sweets, it’s the perfect cookbook to consult when you’re looking for something special. Like cookies for a New Year’s Eve party! I adapted this recipe to suit a low sodium audience, eliminating the salt & nuts and substituting sodium free baking soda and Ghirardelli bittersweet chips in lieu of the kisses. For extra flair, I embellished each cookie with a drizzle of melted white chocolate; a few even got the new year “2011” written on them. They were SO GOOD they were gone before midnight. I got to thinking about these cookies again yesterday. Valentine’s Day is coming up, after all…. But why wait? Spoil someone special today.

Yields 3 1/2 dozen cookies.

SODIUM CONTENT: 4 mg per cookie


1 c. (2 sticks) unsalted butter, softened
1 1/2 c. sugar
2 eggs
2 t. pure vanilla extract
2 c. flour
2/3 c. Hershey’s cocoa
1 1/2 t. Ener-G sodium free baking soda
1 3/4 c. Ghirardelli bittersweet chocolate chips


Preheat oven to 350 degrees. Get out a couple baking sheets and set aside.

In a large mixing bowl, beat together the butter, sugar, eggs and vanilla until light and fluffy. Gradually add in the dry ingredients, mixing until well combined. Finally, stir in the chips.

Drop by tablespoonfuls onto the ungreased baking sheet. Place baking sheet on middle rack in oven and bake 8 minutes. Remove from oven and let rest a minute before transferring cookies to a wire rack to cool fully. Store in an airtight container. Surprise someone you love.

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