Chocolate Chocolate Chip Cookies

Rich, soft chocolate chocolate chip cookies made with cocoa powder and plenty of chocolate chips for deep chocolate flavor. This versatile dough can be finished plain, topped with a melted Hershey’s Kiss, or spread with Andes mint for an easy variation that works for everyday baking, holidays, or cookie trays.

Prep Time 5

Cook Time 8

Servings cookies

Ingredients

1/2 cup vegetable shortening or butter
3/4 cup granulated sugar
1 large egg
4 Tablespoons cocoa
1/2 cup milk
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips I like semi-sweet
Andes Mint chips or bars optional
Hershey Kisses optional

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper (or lightly grease).
In a large bowl, cream together the shortening and sugar until smooth. Beat in the egg.
Mix in the cocoa powder until fully combined. Stir in the milk.
Add the flour, baking soda, and salt. Mix just until combined.
Fold in the chocolate chips.
Scoop dough onto prepared baking sheets (about 1–2 tablespoons per cookie), spacing them a couple inches apart.
Bake 9 minutes. Let cookies cool on the pan for several minutes, then transfer to a cooling rack.

Kiss Version

Bake for 8 minutes. Remove from oven, press one unwrapped Kiss into the center of each cookie, then return to the oven for 1 minute. Cool on the pan 5–10 minutes. If desired, gently spread the softened Kiss over the top.

Andes Version

Bake the full 9 minutes. Remove from oven and place Andes mint pieces (or one small rectangle) on each cookie. Let sit 1–2 minutes until softened, then gently spread over the top.