When I posted on facebook requesting ideas of how to use my three-pound Hershey Bar, many people assumed I had received it as a gift. Because who in their right mind would purchase such a monstrosity?
Also save your breath if you're inclined to educate me on how inferior Hershey's chocolate is to every other type in the universe. I know there is better chocolate out there, but I was raised on Hershey's and it will always taste delicious to me.
I decided to incorporate a few blocks of these massive cocoa brick in a slightly tweaked recipe from my Hershey's Homemade cookbook, which I have had for over two decades. The pages are almost all stuck together due to my double-checking ingredient amounts with mid-baking sticky fingers. I will never get rid of it.
The oats in these cookies are more for texture than for taste, since the presence of cocoa powder, chocolate chips, and chocolate chunks leave little room for anything but chocolate flavor. And that's just fine.
Tip: Do not overbake these cookies. Gooeyness is essential to appreciating the intense pockets of chocolate.
1-1/2 cups granulated sugar
1 cup butter or margarine (2 sticks) , softened
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup light brown sugar packed
1-1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup chunks chopped from the World's Largest Hershey Bar
1/2 cup miniature chocolate chips
1/2 teaspoon salt
3 cups quick-cooking rolled oats
1. Preheat oven to 350°F.
2. Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well. Stir in oats, chocolate chips, and chocolate chunks. Drop by rounded tablespoonfuls onto a baking sheet lined with parchment paper.
3. Bake 11 to 13 minutes.
Make sure you have cold milk on hand.