Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
1/4
cup Hershey’s™ Special Dark™ cocoa
1/2
teaspoon baking powder
1/2
teaspoon salt
1/2
cup butter, cut into pieces
2 1/2
cups 60% cacao bittersweet dark chocolate chips (from two 10-oz bags)
1 1/2
cups sugar
2
eggs
1
teaspoon vanilla
Preparation
Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
