Chocolate Chip Cocoa Cookies

No, those cookies are not burnt, they are supposed to be a little on the darker side!  While the big kids were at school the other day, my younger daughter and I decided to make some cookies.  Since it was a little chilly – something unbearable like the 60s – we were drinking hot chocolate.  This recipe popped up just because the cocoa was on the counter – it turned out to be a great experiment!


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


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.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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