Twin Chocolate Delights

"Direct from the Cookie Jar in Lake Eden, Minnesota...another Hannah Swensen recipe! When cocoa is used in any of the Hannah Swensen recipes, make sure to use plain old American cocoa (I usually use Hershey’s unsweetened cocoa.) There are many designer cocoas on the market. They’re wonderful in their own right, but they won’t work in these recipes. Make sure you don’t buy cocoa mix, which has powdered milk and a sweetener added. Stay away from Dutch process cocoa – it has alkaline added. Also beware of cocoas that are mixed with ground chocolate or other flavorings. They won’t work either. If you’re in doubt, check the ingredients that are listed on the container of cocoa. It should say "cocoa" and nothing else."
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Ready In:
3-4 dozen


  • 1 cup butter (should be 1 cup, melted)
  • 2 12 cups white sugar
  • 12 cup cocoa (unsweetened, for baking)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 4 eggs (beaten, just whip them up with a fork)
  • 3 cups flour (no need to sift)
  • 1 cup nuts (chopped, this is optional and you can use your choice of nuts)
  • 2 cups chocolate chips


  • Preheat oven to 350 degrees F., rack in the middle position.
  • Melt butter in a large microwave-safe bowl. Add the sugar and mix. Then add the cocoa, soda, salt, vanilla and stir until smooth. Add the beaten eggs and stir throughly. Mix in the flour, the chopped nuts (if you want to use them), and then the chocolate chips.
  • Place rounded teaspoons of dough on a greased cookie sheet, 12 to a standard sheet. (They'll flatten out as you bake them.).
  • Bake at 350 degrees F. for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to complete cooling.

Questions & Replies

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  1. I have made this recipe many times. It's easy to follow and the cookies come out perfect every time. I play around with different chips, substitute candies for the nuts, I've even forgotten the cocoa powder and they are always delicious!
  2. I can't tell you how many times I've made this receipe and every time the result is the same - they're raw in the middle. I've cooked these cookies for up to 14 minutes and there's no difference. I'm prying them off the cookie sheet. The outside rim is cooked and has risen, the inside is raw and flat. I follow the recipe exactly and use a very high quality cocoa.


I love to cook...will try to make just about anything and am always sharing my recipes with friends. I figured this would be a great way to keep track of all of them as well as get great new ideas. I travel the world for work and try to pick up recipes from every trip I go on!
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