Makes Approx. 7 dozen using a #70
1 cup unsalted butter (2 sticks) (soften for about 45 minutes)
¾ cup packed light brown sugar
¾ cup granulated (white) sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
1 bag (10 ounces) your choice: peanut butter chips, regular chocolate chips, white chocolate chips, OR 2 boxes Andes chocolate mint candies (each box is 28 candies) Total amount of whatever you use should equal approx. 1 ½ cup.
Preheat oven to 350 degrees.
In a large bowl, beat butter and sugars until light and fluffy. Add eggs and vanilla. In a separate bowl, combine flour, cocoa, baking soda, and salt with a fork, stir into butter mixture until well blended. Mix chips into cookie dough.
Form balls with #70
ice-cream scoop or hand roll into 1 inch (slightly smaller will give you more cookies) balls. Place 2 inches apart on un-greased cookie sheet. Removal of cookies will be easier if you first line the cookie sheet with parchment paper. Bake in a 350 degree F oven for 8 to 10 minutes, or just until set. Cool on pan for about 2 minutes, then cool completely on a wire rack.
Note: If using Andes candies, finely chop in a mini-food processor to equal approx. 1 ½ cups of candies. A #70
scoop looks like a mini-ice cream scooper, and holds approx. 1 tablespoon of dough.
I'M SORRY THIS TOOK SO LONG, MY LOVE.