Double Chocolate Chip Cookies

Hi, everyone!  Hope you had a great weekend!  We've kept things pretty low-key this weekend. We visited my grandparents, did some grocery shopping saw Jurassic Park in Imax 3D and made cookies with our brand new Kitchenaid Mixer.  That's right - our Kitchenaid Mixer.  I seriously have some of the best co-workers.  Ever.  They surprised with me a wonderful bridal shower last week and this wonderful gift.  I.  Love.  It. 

So as a way to thank them for their wondefulness and genoristy, I decided to make delicious Double Chocolate Chip Cookies.  I searched the Hershey's Kitchens website and found Hershey's "Perfectly Chocolate" Chocolate Chip Cookies.  No changes this time round, just ditched the nuts.
Ingredients:
2 1/4 cup all purpose flour
1 teaspoon baking soda
2 sticks margarine, softened
3/4 cup packed brown sugar
2 eggs
1/3 cup cocoa
1/2 teaspoon salt
3/4 granulated sugar
1 teaspoon vanilla extract
1 package chocolate chips (11.5 oz)

Directions:
Preheat oven to 375 degrees.

Stir together flour, cocoa, baking soda and salt.  Beat butter, granulated sugar, brown sugar and vanilla in a large bowl on medium speed of mixer until creamy.  Add eggs and beat well.  Gradually add flour mixture, beating well.  Stir in chocolate chips.  Drop by teaspoons onto ungreased cookie sheets (I used a melon baller to scoop the cookies). 

Bake 8-10 minutes or until set.  Cool slightly, then transfer to a wire cooling rack.  Makes about 5 dozen cookies.

 

(Love the Wilton stackable cookie sheets!)