Recipe Tip:
Prepare the cookie dough and stir in 1/4 cup (60 mL) HERSHEY’S® Cocoa. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Flatten slightly, then top with 3 chocolate chunks. Bake 7 minutes or until edges are set. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 60 cookies.
For Stuffed Chocolate Chunk Cookies
To make Stuffed Chocolate Chunk Cookies, prepare dough as above. Shape into tablespoon-size balls. Press 3 chocolate chunks into centers. Reshape into balls. Arrange on ungreased baking sheets 2-in. (5 cm) apart. Bake as directed.
Recipe courtesy Becel.ca