‘Thick ‘n Fudgy’ Chocolate Explosion Cookies Recipe

Ingredients

1 cup butter. softened

1½ cups granulated sugar

2 teaspoons vanilla extract

2 eggs

1/3 cup Hershey’s Spreadable Chocolate

2 1/2 cups all purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 1/2 cups Dark chocolate chips reserve 1/2 cup for tops of cookies

1 1/2 cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies

Optional: Hershey’s Spreadable Chocolate for drizzling

Instructions

Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
Add in the eggs and Hershey’s Spreadable Chocolate and mix until just combined.
In another bowl, combine the flour, cocoa powder, baking soda, and salt.
Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
Stir in 1 cup of dark and 1 cup of milk chocolate chips.
Cover dough and place in fridge for 30 minutes or so.
Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the 1/2 cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
When you take the cookies out of the oven, they will be underdone, thick and puffy-looking, which will make them soft and fudgy!
If you want to add some extra chocolate ‘oomph’, melt some Hershey’s Spreadable Chocolate in the microwave for 60 – 90 seconds and spoon into a plastic ziploc bag.
Snip small hole in tip, squeeze and drizzle back and forth on cookies.

Recipe Notes

I made very large cookies, so if you make smaller cookies, adjust time accordingly.

Warm up cookies in microwave for a warm sweet treat! ? Don’t forget the milk!