Sometimes I question which is it that I am most addicted to, the consumption of sugary
goodness or the creation of such treats? I enjoy both, but if I had to choose but one, I’m
pretty sure that creation would win. Oh, don’t get me wrong, I would have a really hard
time shaking the sugar monkey off my back. He’s been with me for deep. But, I know I could
do it. I’m just not ready yet.
Now, the thought of never baking another cake, cookie or pie strikes fear into my very soul.
Severe depression would be inevitable if I could never bake again. Ya’ know, let’s just
not go down that path.
Many posts ago I shared a recipe and pictures of Lemon Coconut Pixies. The recipe came from
the Hershey Company. I have a recipe tin that was given to me as a birthday gift in 2009
and it sat on our kitchen counter for 10 months before I ever made anything from it. That
post was 13 months ago, so it’s time for another recipe from the tin.
HERSHEY’S Triple Chocolate Cookies
48 Hershey’s Kisses Milk chocolate or Milk Chocolate with Almonds (that’s what I used)
1/2 cup (1 stick) butter or margarine, softened (I used butter, of course)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 tablespoon milk
2 1/4 cups all-purpose flour
1/3 cup Hershey’s cocoa (I used cocoa powder form that bulk bins at WinCo)
1 teaspoon salt
1/2 teaspoon salt
1 cup Hershey’s Semi-Sweet Chocolate chips ( I used Safeway brand)
1. Heat oven to 350 degrees F.
Remove wrappers from chocolates.
2. Beat butter, granulated sugar, brown sugar and vanilla with an electric mixer on medium
speed in a large bowl until well blended. Add eggs and milk; beat well.
3. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture,
beating until well blended. Stir in chocolate chips.
Shape dough into 1 inch balls.
Place on ungreased cookie sheet.
4. Bake 10 – 11 minutes or until set.
Gently press a chocolate into center of each cookie. Remove to wire rack and cool completely.
VARIATION: For vanilla cookies, omit cocoa powder and add an additional 1/3 cup all-purpose flour.
I made the recipe verbatim, but I wanted to see how they would look with a little added sparkle. I rolled the dough balls in granulated sugar before I baked another round. Here is what that looked like.
Both versions taste great.
I can clearly state, with authority, that these are delicious. After all, chocolate, chocolate AND chocolate? How could they not be tasty? These beauties will be added to my chorus line of confection.
Oh, great! One more sweet memory to send packing with that monkey.