1/2 cup unsweetened cocoa powder, we used Penzeys Cocoa Powder
1 cup cake flour
1-1/2 cup all-purpose flour
1 teaspoon cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chips, we used Ghirardelli
1/2 cup semi sweet chocolate chips
3 Hersheys Cookies ‘n Cream candy bars, cut into squares
Preheat oven to 400 F.
In a mixing bowl of a stand mixer, cream together butter and sugars on high speed until light and fluffy (about 3-4 minutes). Add eggs one at a time, making sure to mix well in between. Add the vanilla.
Add cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Beat just until combined, making sure not to over mix! Stir in chocolate.
Place the dough in the fridge for 15 minutes to chill.
Measure out about 3/4 cup dough and roll into a ball (YES, they make large cookies!!). Stuff the Hersheys in the center. Making sure that the chocolate is completely covered in the dough. Top with more chocolate chips. Place dough ball onto baking sheet. Place on a baking sheet, making sure to leave enough space in-between each cookie, approx 2 inches.
Bake the cookies for about 10-11 minutes, or until the top of the cookie is dry and almost look set. Let them cool on the baking sheet for 15-20 minutes. I know this part is hard, but it is very essential, otherwise the cookies will fall apart! Move onto a cooling rack. **If you must dig in (because yes, we admit, we definitely do) go ahead and eat them warm and gooey, just know that they won’t hold its shape. But who the heck cares! 🙂