Ingredients:
1/2 cup butter, softenend
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 to 3 tablespoons hot cocoa mix
2 to 3 tablespoons unsweetened Hershey’s cocoa
2 cups chocolate chips or chocolate chunks
Directions:
Combine butter, shortening and sugars in a large mixer. Mix well. Add vanilla. Add eggs. Mix. Combine flour, salt, baking soda, cocoa and hot chocolate mix in another bowl. Stir. Gradually add flour mix to mixing bowl. Stir well. Add chocolate chips.
Using an ice cream scoop, scoop 9 to 12 cookies onto a cookie sheet. Cook for about 10 minutes at 375 degrees.
** I know that a lot of people do not like to use shortening! The only recipe I use shortening in is my cookies to make them crispy and slightly chewy. I buy trans-fat free shortening made by Spectrum Organics at our local Earth Fare grocery store – look for it at your local health food store. Click here to learn more about their shortening and how it is made.
